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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.

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

Find it online: https://thefoodrecipe.com/cinnamon-walnut-strudel-recipe/