Cinnamon-Walnut Strudel Recipe

ByElena Hart
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Introduction

This Cinnamon-Walnut Strudel is a delightful treat that combines warm spices, crunchy walnuts, and sweet raisins wrapped in delicate strudel dough. Perfect for an elegant dessert or a comforting snack, its golden crust and aromatic filling will impress any crowd.

Two slices of a rolled pastry dessert are placed side by side on a white plate; each slice has multiple layers of thin, golden-brown dough swirled with a rich, dark brown filling. The outer crust is lightly dusted with white powdered sugar, some of which is scattered around the plate along with a few small crumbs. The texture of the pastry looks flaky and crisp, and the darker inner layers appear dense and moist. A vintage silver fork lies next to the slices on the plate. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 recipe Strudel Dough
  • 1 cup (170g) raisins, packed
  • 1/2 cup (113g) water, hot
  • 2 1/4 cups (255g) walnuts, halves or pieces
  • 1/2 cup plus 2 tablespoons (124g) granulated sugar
  • Zest of 1 orange
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon table salt
  • 5 tablespoons (71g) unsalted butter, melted
  • 4 tablespoons (57g) unsalted butter, melted, divided
  • 1/2 cup (57g) fine bread crumbs
  • Granulated sugar, as needed for sprinkling

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Step 2: To prepare the filling, place the raisins in a small heat-safe bowl and pour the hot water over them. Let soak for 5 to 10 minutes, then drain and gently squeeze out excess liquid.
  3. Step 3: Combine the soaked raisins, walnuts, granulated sugar, orange zest, cinnamon, cloves, and salt in a food processor. Pulse until the mixture forms a pasty consistency. Add 5 tablespoons of melted butter and pulse again to incorporate. Set the filling aside.
  4. Step 4: Stretch the strudel dough according to your recipe’s instructions. Drizzle with 3 tablespoons of the melted butter and evenly sprinkle the bread crumbs over the dough. Spread the filling in an even layer over the bread crumbs, then roll up the dough into a log. Trim the edges if needed and transfer the strudel to the prepared baking sheet.
  5. Step 5: Brush the strudel with the remaining tablespoon of melted butter and sprinkle with granulated sugar. Bake for 25 to 30 minutes, until golden brown, rotating the pan halfway through to ensure even baking. Remove from the oven and allow to cool for at least 15 minutes before slicing and serving.

Tips & Variations

  • You can substitute walnuts with pecans or almonds for a different texture and flavor.
  • For extra shine and color, brush the strudel with an egg wash before baking.
  • Add a handful of chopped dried apricots or cranberries for added sweetness and complexity.
  • If you don’t have orange zest, a teaspoon of orange extract can be used as a substitute.

Storage

Store any leftover strudel wrapped in aluminum foil or in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days. Reheat slices in a 350°F (175°C) oven for 10–15 minutes to restore crispiness before serving.

How to Serve

Two slices of nut-filled pastry lie on a white plate, each showing multiple thin layers of golden brown dough rolled tightly around a dark brown, crunchy nut filling. The top edges are dusted with white powdered sugar, and a few crumbs are scattered nearby. A silver fork rests beside the pastry on the plate. The plate is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strudel dough from scratch ahead of time?

Yes, strudel dough can be made in advance and refrigerated for up to 24 hours or frozen for longer storage. Just allow it to come to room temperature before stretching and assembling.

What can I use if I don’t have a food processor?

If you don’t have a food processor, finely chop the walnuts and combine all filling ingredients in a bowl. Mix thoroughly with a spoon until well blended, though the texture will be a bit chunkier.

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Cinnamon-Walnut Strudel Recipe

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★★★★★

4.6 from 436 reviews

This Cinnamon-Walnut Strudel is a delightful pastry featuring a crisp, flaky dough filled with a rich mixture of walnuts, raisins, and warm spices like cinnamon and cloves. Enhanced with a hint of orange zest and a buttery crumb topping, this classic dessert offers a perfect balance of sweet and nutty flavors. Baked to golden perfection, it makes an impressive homemade treat for any occasion.

  • Author: Elena
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

Scale

Strudel Dough

  • 1 recipe Strudel Dough

Filling

  • 1 cup (170g) raisins, packed
  • 1/2 cup (113g) water, hot
  • 2 1/4 cups (255g) walnuts, halves or pieces
  • 1/2 cup plus 2 tablespoons (124g) granulated sugar
  • zest of 1 orange
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon table salt
  • 5 tablespoons (71g) unsalted butter, melted

Assembly

  • 4 tablespoons (57g) unsalted butter, melted, divided
  • 1/2 cup (57g) fine bread crumbs
  • granulated sugar, as needed for sprinkling

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Soak the Raisins: Place 1 cup of packed raisins in a small, heat-safe bowl. Pour 1/2 cup of hot water over them and let them soak for 5 to 10 minutes. After soaking, drain the raisins well and squeeze out any excess liquid to keep the filling from becoming too wet.
  3. Make the Filling: In a food processor, combine the soaked raisins, 2 1/4 cups walnuts, 1/2 cup plus 2 tablespoons of granulated sugar, zest of one orange, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Pulse until the mixture is fully combined and has a slightly pasty texture. Add 5 tablespoons of melted unsalted butter and pulse again to incorporate evenly. Set the filling aside.
  4. Assemble the Strudel: Stretch the strudel dough according to your dough recipe’s instructions until it is thin and pliable. Drizzle 3 tablespoons of melted butter over the dough evenly, then sprinkle 1/2 cup fine bread crumbs on top. Spread the walnut-raisin filling evenly over the bread crumbs. Carefully roll up the dough, trimming the ends if necessary, and transfer the strudel onto the prepared baking sheet.
  5. Finish and Bake: Brush the surface of the rolled strudel with the remaining 1 tablespoon of melted butter. Sprinkle granulated sugar generously over the top for a sweet, crunchy finish. Bake in the preheated oven for 25 to 30 minutes, rotating the pan halfway through to ensure even browning. Once golden brown and crisp, remove the strudel from the oven and let it cool for at least 15 minutes before slicing and serving.

Notes

  • Make sure to squeeze out excess water from the soaked raisins to prevent a soggy filling.
  • If you don’t have a food processor, finely chop the walnuts and combine all filling ingredients by hand until well mixed.
  • Use fresh bread crumbs for the best texture, or pulse stale white bread in a food processor until fine.
  • Let the strudel cool before slicing to allow the filling to set and avoid spilling.
  • This recipe works well with homemade or store-bought strudel dough; just ensure the dough is stretched thinly for the best texture.

Keywords: Cinnamon-Walnut Strudel, walnut strudel, raisin strudel, nut pastry, cinnamon dessert, baked strudel, homemade pastry

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