Apple and Walnut Strudel

I have made these apple and walnut strudels many times, especially when I have apples that don't look perfect but are still good. I like that you don't need to peel them, and everything goes quite quickly. The filling is made in one pot and it always turns out well, without any hassle. If you have a package of pastry sheets and some walnuts, this recipe will easily get you out of a bind.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 30-35 minutes
Servings: 10-12 strudels (depends on how big you make them)
Difficulty: easy
Recipe type: quick dessert, good for any season

Ingredients

1 package of pastry sheets (approx. 400 g)
1 kg apples (you can use apples with skin)
5 tablespoons sugar (you can adjust according to the taste of the apples)
Cinnamon (to taste)
150 g walnuts (coarsely chopped)
Lemon zest (finely grated, just the yellow part)
1 teaspoon semolina
100 g butter
1 egg yolk

Preparation method

1. Wash the apples well and grate them using a large grater, skin included. Do not strain the juice at first.
2. In a wider pot, put a small piece of butter from the 100 g (about a tablespoon) over medium heat. When it has melted, add the chopped walnuts and stir for 1 minute to develop the aroma.
3. Add the grated apples over the walnuts and also add the sugar. Mix well and let everything soften over medium heat until most of the juice released by the apples evaporates. This takes about 10-15 minutes; just stir occasionally. Do not let the mixture become too dry.
4. Turn off the heat. Add cinnamon (to taste), grated lemon zest, and a teaspoon of semolina to the filling. Mix and let it cool completely before filling the sheets.
5. In the meantime, melt the remaining butter and let it cool slightly so it is not hot to the touch.
6. Prepare a baking tray lined with parchment paper.
7. Take one sheet of pastry and place it on the work surface. Brush half of the surface with melted butter, then fold the sheet in half. Brush the top side again with butter.
8. On the shorter edge of the sheet, place about 2 heaping tablespoons of the apple and walnut filling. Level it slightly, then fold the side edges over the filling and roll the strudel without tightening too much.
9. Place each formed strudel in the tray, seam side down.
10. In a small bowl, mix the egg yolk with a little melted butter (about a tablespoon). Brush the strudels on top.
11. Place the tray in the preheated oven at 180°C. Bake until they are nicely browned, about 30-35 minutes, depending on the oven.
12. After baking, let them cool in the tray. They are easier to cut when completely cold.

Why I make this recipe often

It is quick, does not require complicated techniques, and uses ingredients I always have on hand. The filling does not leak, the sheets remain crispy, and the strudels keep well for a few days. They are practical if you want to take them with you or have them for guests.

Tips and variations

Tips

Do not put hot filling on the sheets; it will make them too soggy.
If the apples release a lot of juice, you can add a little more semolina.
In the end, if you prefer, you can sprinkle powdered sugar over the strudels only after they have cooled.

Substitutions

Walnuts can be replaced with hazelnuts or almonds, but the final texture will be slightly different.
Instead of lemon zest, orange zest can also work if you prefer its flavor.
If you do not want to use butter, you can use oil, but the taste will be somewhat simpler.

Variations

You can add a little vanilla to the filling for a different note.
If you want more fruit, the apples can be mixed with grated pears or quinces.
If you have thicker pastry sheets, you can brush them more generously with butter.

Serving ideas

They are good both warm and cold. If you want to serve them for dessert, they also go well with a spoonful of plain yogurt or thin sour cream. For kids, I sometimes cut them into small slices to make them easy to hold.

Frequently asked questions

Can I use apples without skin?
Yes, you can, but it is not necessary. With skin, they come out more aromatic and you save time in preparation.

What do I do if I don't have semolina?
You can omit it, but the filling will be a bit juicier. Sometimes breadcrumbs also work, but semolina has the most discreet texture.

If I have dry pastry sheets, what do I do?
You can lightly sprinkle them with water before using them, but not too much, so they don't stick together.

Can I freeze the strudels?
It's better not to, because after thawing, the sheets are no longer crispy. Rather, keep them in the fridge for 2-3 days.

Nutritional values

Approximately, one piece has between 180-210 kcal, depending on how much filling and butter you use. Most of the calories come from the sheets and filling (apples + walnuts + sugar). Protein: 2-3 g per piece, fat: 8-10 g, carbohydrates: 25-28 g. These are approximate values, depending on the size and thickness of the strudels.

Storage and reheating

Apple and walnut strudels store well in a covered box at room temperature for up to 2 days. If you want to keep them longer, you can put them in the fridge, but they lose their crispness. Reheating in the oven (not in the microwave) can restore some of the texture, but not completely like at the beginning. They are best on the first and second day after baking.

 Ingredients: 1 package of pastry sheets, 1 kg apples, 5 tablespoons sugar, cinnamon, 150 g walnuts, lemon zest, 1 teaspoon semolina, 100 g butter, 1 egg yolk

 Tags:  apple strudels walnut strudel