Cinnamon-Walnut Strudel

This cinnamon-walnut strudel is a classic, sweet and crunchy and filled with holiday spices. The recipe comes from Erin McDowell, a re-creation of the strudels her grandmother made. It's an ideal special-occasion pastry, perfect with coffee.

2 hrs
25 to 30 mins
2 hrs 35 mins
1 strudel, 14 slices
Cinnamon-Walnut Strudel


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

  2. To make the filling: Place the raisins in a small, heat-safe bowl. Pour the hot water over them and soak for 5 to 10 minutes. Drain the raisins and squeeze out the excess liquid.

  3. Place the soaked raisins, walnuts, sugar, orange zest, cinnamon, cloves, and salt in a food processor. Pulse until the mixture is fully combined and looks a bit pasty. Add the 5 tablespoons melted butter and pulse to combine. Set the filling aside.

  4. To assemble: Stretch the strudel dough as described in the recipe. Drizzle with 3 tablespoons of the melted butter, then sprinkle with the bread crumbs. Dab the filling over the bread crumbs, distributing it as evenly as you can. Roll up and trim the strudel as the recipe directs, and transfer it to the prepared baking sheet.

  5. To finish and bake: Brush the strudel with the remaining tablespoon of melted butter and sprinkle it with sugar. Bake until the strudel is golden brown, 25 to 30 minutes. Rotate the pan halfway through the baking time. Remove from the oven and cool at least 15 minutes before slicing and serving.

Tips from our Bakers

  • Strudel at its best is shatteringly crisp; to make slicing neat portions easier, score the top of the strudel in portion-sized sections after you brush it with butter and before you put it in the oven. Those marks will make a clean slice easier after the strudel is baked.