Walnut Strudel Recipe
(Nußstrudel / Nussstrudel)

This walnut strudel recipe is the one that started this whole site idea for me. Every Christmas, my Oma would send Nußstrudel (Nussstrudel) along with the gifts, and every slice was treasured. The bread-like dough, swirled with the walnut and rum filling made her Strudel irresistible.

Once Oma was unable to continue making her strudel for us, I decided to try my hand at making them for her. Through her final Christmas, she always appreciated getting to enjoy her Strudel around the holidays, and Oma’s recipe will always be a part of my family’s holiday celebration. I hope this walnut strudel recipe can be a memorable part of your Christmas season.

3 ½ cups of All-Purpose Flour

1 tsp of Salt

1 packet of Active Dry Yeast (¼ oz)

1 cup of Milk

¼ lb (1 stick) of melted Unsalted Butter

2 Egg Yolks

Filling Ingredients:

1 lb of Ground Walnuts

1 cup of Sugar

1 cup of Water

1/2 cup of Spiced Rum

Prep and Baking Ingredients:

1/2 cup Flour

1/4 - 1/2 cup of Golden Raisins (to taste)

1 Egg White

In a small bowl, mix Dry Yeast with a pinch each of Flour, Sugar, and salt
Mix in 1 Tbsp of warm Water
Set Yeast mixture aside for 10 minutes to activate

Mix Flour and Salt in large mixing bowl

In a sauce pan, mix Milk, melted Butter, and lightly beaten Yolks
Stir over low heat until warm

Form a hollow in the center of the Flour mixture
Pour frothy Activated Yeast mixture into hollow and cover with Flour
Add Milk mixture to Flour and mix into a Dough
Beat for 5-10 minutes then cover
Set covered Dough in a warm place and let rise for 1 hour

In a sauce pan, mix Sugar and Water
Bring Sugar/Water mixture to a boil
Boil on medium heat for 5 minutes
Remove pan from heat and stir in Ground Walnuts
Add Rum to Nut mixture and stir until blended
Set Filling aside

Fold risen Dough several times
Moved Dough to lightly floured counter or pastry board and knead from 5 minutes
Divide Dough in two equal halves and knead each half again briefly
Form both halves into balls and let rest for 5-10 minutes

On lightly floured surface, roll one Dough Ball out with rolling pin until about 12” by 18”
With a spatula, spread half of Nut Filling over surface of Dough leaving 1/2 inch clean edges
Sprinkle half of Raisins over surface
Gently roll Strudel from narrowest end forming a 12“ long roll
Place Strudel in half of a greased and floured baking pan

Repeat process for second Strudel
Brush Strudel with lightly beaten Egg White
Turn on oven and allow rolled Strudel to rest until oven is preheated to 350 F

Place Strudel pan into oven
Bake for 45 minutes to an 1 hour
Remove pan from oven and let cool for 5 minutes
Remove Strudel from pan and place on cooling rack or dry cutting board

Serve warm or room temperature, in 3/4-inch slices, topped with Powdered Sugar

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