Sweet World of Strudels

Discover the timeless charm of strudels — delicate pastries filled with a variety of luscious ingredients that blend tradition with irresistible flavor. From the classic strawberry jam-filled rolls to the rich apple and chocolate delight, and the elegant cranberry cream cheese braided strudel, each recipe offers a unique taste experience crafted with care and passion. Whether you crave a comforting, rustic treat or a refined dessert to impress, this collection invites you to explore the artistry and warmth of homemade strudels. Perfect for every occasion, these recipes will inspire your baking and bring a touch of European culinary heritage to your table.

Strawberry Jam Walnut Strudel

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cake fresh yeast (about 0.9 oz or 25 g)
• 1/2 teaspoon salt
• 5 teaspoons sugar

Filling:

• Jam of your choice (enough to generously spread)

For brushing the rolls:

• 1 egg yolk
• A few drops of vegetable oil

Preparation:

1. In the warm milk, dissolve the yeast and add 1 tablespoon of sugar. Let it rise for about 15 minutes until foamy. In a large bowl, combine the flour, risen yeast mixture, eggs, oil, remaining sugar, and salt. Mix well to form a smooth dough. You can use a mixer with dough hooks. Knead the dough briefly on a lightly floured surface.
2. Divide the dough into two equal parts, cover with a clean cloth, and let rise for 45 minutes.
3. Roll out each dough portion as thin as possible. Spread jam generously over the entire surface. Roll it up tightly and place the rolls on a greased baking sheet. Brush the rolls with the egg yolk mixed with a few drops of oil. Bake at 400°F (200°C) for about 45 minutes.
4. Once baked, lightly sprinkle the strudel with water, cover, and let it cool a bit. Dust with powdered sugar and serve warm.

Classic Jam Strudel

Ingredients:
Dough:

• 5 cups all-purpose flour
• 3/4 cup sour cream
• 9 oz (about 1 cup) margarine
• 1 large egg
• Pinch of salt
• 1/2 cup sugar
• 0.35 oz (10 g) fresh yeast
• 1 packet baking powder (about 2 teaspoons)
• 1 packet vanilla sugar (or 1 teaspoon vanilla extract)

Filling:

• Strawberry jam (enough to spread)
• 1 1/4 cups finely ground walnuts
• Powdered sugar for dusting

Preparation:

1. Combine strawberry jam and ground walnuts until smooth to make the filling.
2. In a bowl, mix all dough ingredients and knead to form a smooth dough. Refrigerate for 1 hour.
3. Knead the dough again briefly and roll it out thin. Spread the filling evenly, then roll up the dough. Cut into desired widths. Optionally, you can make slits on top of the rolls for decoration.
4. Bake at 400°F (200°C) for about 20 minutes until golden.
5. Once cooled, dust the strudels generously with powdered sugar.

Cranberry and Cream Cheese Strudel

Dough Ingredients:

• 5 to 6 cups all-purpose flour
• 2 1/2 teaspoons dry yeast
• 1/2 cup (115 g) melted butter
• 3 tablespoons + 1 teaspoon sugar
• 1 1/2 cups warm milk
• 2 large eggs
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract or vanilla paste
• 1 tablespoon grated orange zest or 5-6 drops natural orange oil

Cream Cheese Filling:

• 6 oz (180 g) cream cheese, room temperature
• 2 tablespoons sugar
• 1 large egg
• 1 teaspoon vanilla extract

Fruit Filling:

• 9 oz (250 g) cranberries
• 1/4 cup (50 g) sugar
• Juice of half a lemon
• 3 tablespoons cornstarch

For brushing:

• 1 egg
• 1 to 2 tablespoons milk

Preparation:

1. In a large mixing bowl, combine warm milk, 1 teaspoon sugar, and dry yeast. Stir well to dissolve yeast and sugar. Add 2 cups flour and whisk to combine. Cover and let the starter rise about 30 minutes, until doubled.
2. When the starter has risen, add lightly beaten eggs, sugar, and melted butter. Mix well with a spoon. Add another 2 1/2 cups flour and knead the dough on a lightly floured surface, adding flour gradually until smooth but slightly sticky. You may not need all the flour.
3. Lightly oil the dough, cover with plastic wrap, and leave in a warm spot to double in size.
4. Meanwhile, beat cream cheese with sugar, egg, and vanilla until smooth. Set aside.
5. In a small saucepan, combine cranberries, lemon juice, cornstarch, and sugar. Cook over medium heat, stirring, until mixture thickens. Let cool. (If using frozen cranberries, cook until thickened to reduce excess moisture.)
6. Once dough has doubled, divide it in half. On a lightly floured surface, roll each half into a 12×18 inch rectangle.
7. Cut about 1-inch wide strips along the long sides, leaving the middle section intact.
8. Spread half the cream cheese mixture in the middle, then layer half the cranberry filling on top.
9. Fold the wider dough strips over the filling, then braid the cut strips alternately over the top, enclosing the filling completely.
10. Transfer the braided strudel to a parchment-lined baking sheet. Repeat with the second dough half if making two strudels.
11. Cover and let rise 30 minutes.
12. Brush the strudel with beaten egg mixed with milk. Optionally, sprinkle with brown sugar.
13. Bake in a preheated oven at 365°F (185°C) for 30–35 minutes or until golden brown.
14. Cool, dust with powdered sugar, and serve.

Note: You can substitute cranberries with blueberries, strawberries, sour cherries, apples, or peaches. Adjust sugar in the fruit filling depending on the fruit’s sweetness; cranberries are tart, so they need more sugar.

Apple and Chocolate Strudel

Ingredients:

• 1 lb puff pastry (thawed if frozen)
• 1 lb tart apples
• 3 1/2 tbsp butter
• 1/2 cup breadcrumbs
• Juice of 1 lemon
• 1 cup sugar
• 1 1/2 cups walnuts, chopped
• 7 oz dark chocolate
• 7 oz dry red wine
• 1 large egg
• Powdered sugar, for dusting

Preparation:

1. Finely chop the walnuts. Peel and grate the tart apples. Drain excess juice from the grated apples.
2. In a bowl, combine grated apples, walnuts, sugar, and lemon juice.
3. Roll out the thawed puff pastry sheet on a lightly floured surface.
4. Spread the apple mixture evenly over the pastry. Sprinkle breadcrumbs on top, then drizzle melted butter over everything.
5. Carefully roll the pastry into a log shape to form the strudel.
6. Brush the strudel with beaten egg.
7. Bake in a preheated oven at 400°F (200°C) for about 25 minutes or until golden and crisp.
8. While still warm, pour melted dark chocolate combined with butter and red wine over the strudel.
9. Let cool, slice, and dust with powdered sugar (optionally mixed with vanilla sugar) before serving.