At the moment I can´t think about any fruit which is seasonal in Austria right now, do you? That´s why I used some nuts from our nut harvest in autumn. Oh and I simply love nut strudel. This strudel is made out of yeast dough and you can either fill it with hazelnuts or
walnuts ,which I really prefer.
This is what you will need:
- 500g of all purpose flour
- 1 package of dry yeast
- 200 ml of lukewarm milk
- 130g butter
- 60g sugar
- 1 pinch of salt, 2 egg yolks
Melt butter over medium temperature, add milk. Set aside and let cool. Combine flour, sugar, dry yeast and salt in a bowl. Add milk mixture and egg yolks and start kneading until dough is smooth. Set aside covered by a kitchen towel and let rise for about 45 minutes. Meanwhile prepare the nut filling.
- 400g grated nuts (walnuts, or hazelnuts)
- 1/2 tsp. cinnamon, 1 pinch of clove powder
- 150 ml of hot milk
- 2 egg whites
- 120g sugar
Mix egg whites until stiff and fluffy, add sugar and keep mixing for a while until peeks form. Combine grated nuts, cinnamon, clove powder and milk in another bowl. Fold in stiff egg whites to nut mixture.
Preheat oven to 180°C. Roll out your dough to a 1cm thick square on a floured working surface. Spread your nut filling on your dough and roll together. Place your strudel on a parchment paper covered tray and set aside covered by a kitchen towel to rest for another 20 minutes. Brush with milk, so it will get a light brownish “tan”. Bake for about 30 minutes and serve with powdered sugar.