Instructions
- Prepare the Dough
- Mix flour and salt in a large bowl.
- Add water, oil, and vinegar; knead until smooth and elastic (~8–10 minutes).
- Cover with a clean kitchen towel and let rest for 30 minutes.
- Prepare the Filling
- In a bowl, combine ground walnuts, sugar, and cinnamon.
- Add milk and the beaten egg, mixing until a moist, spreadable mixture forms.
- Roll Out the Dough
- Preheat oven to 375°F (190°C).
- On a lightly floured surface or a clean kitchen towel, roll the dough into a thin rectangle.
- Carefully stretch it with your hands until very thin and almost translucent.
- Assemble the Strudel
- Brush the dough with some melted butter.
- Spread the walnut filling evenly, leaving a small border along the edges.
- Roll the dough gently into a log, tucking in the sides as you go.
- Bake
- Place the strudel on a baking sheet lined with parchment paper.
- Brush the top with melted butter.
- Bake for 30–35 minutes until golden brown and crisp.
- Serve
- Cool slightly, then dust generously with powdered sugar.
- Slice and enjoy with coffee, tea, or a scoop of vanilla ice cream.
💡 Tips:
- For extra flavor, lightly toast the walnuts before mixing.
- You can add a handful of raisins or a splash of rum to the filling for a traditional touch.
- Keep the dough covered while assembling to prevent it from drying out.
If you want, I can also share a super-simple shortcut version using store-bought phyllo dough that’s just as delicious and perfect if you’re short on time.
Do you want me to give that version too?
