Hungarian walnut strudel - Diós rétes
Strudel is a type of layered pastry with a filling that is usually sweet. Most common fillings are apple, cottage cheese, walnut, sour cherry, poppy seed. Hungarian walnut strudel is one of my favorite desserts, you van have it for breakfast with a nice cup of coffee.
Equipment
- Food processor
- Saucepans
- Measuring cups
- Measuring spoons
- Chef's knife
- chopping board
- Pastry brush
- kitchen towel
- parchment paper or baking mat
- Baking tin
Ingredients
- 4 sheets phyllo dough
- 4 tbsp unsalted butter
- 2 cups finely ground walnuts
- 1 handful coarsely cups
- 1 teaspoon lemon zest
- 1 handful raisins optional
- 1/2 cup whole milk
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F.
- In a pan brown the butter. Set aside.
- Walnut filling: In a pan heat the milk with the sugar, bring it to a boil. Take the pan off the heat, add the ground and coarsely chopped walnuts, the raisins (optional), the lemon zest and the vanilla extract. Mix well and let it cool completely.
- Open the box of phyllo dough and slowly and carefully unroll the package.
- Take one sheet and carefully lay it down on the wet kitchen towel. Carefully and GENTLY brush the sheet with browned butter. Place a second, third and layer, brushing each one as first.
- Spread the walnut filling evenly on the side of the dough in a row. Roll it tightly and carefully transfer the roll to the baking tin. Brush the strudel with the browned butter.
- Place it into the pre-heated oven and bake for about 20 minutes or until light brown.
- Remove from the oven and let it cool. Sprinkle with powdered sugar and serve.