👩🍳 Instructions
1. Prepare the dough (if making from scratch):
- Combine flour, egg, oil, salt, and water. Knead until smooth and elastic (~10 mins).
- Form into a ball, oil lightly, cover with a warm bowl or plastic wrap, and let rest 30–60 minutes.
- On a floured cloth, roll out the dough as thin as possible, then carefully stretch it with your hands until paper-thin. Trim edges.
2. Make the walnut filling:
- Mix walnuts, sugar, and cinnamon in a bowl.
- Add warm milk gradually to moisten into a spreadable paste.
- Stir in vanilla or rum if using. Let cool.
3. Assemble the strudel:
- Brush stretched dough (or stacked phyllo layers) with oil or melted butter.
- Sprinkle breadcrumbs over the dough to absorb moisture and prevent sogginess.
- Spread the walnut filling evenly along one edge, leaving a margin.
- Roll up gently using the cloth or hands, then place seam-side down on a parchment-lined baking sheet.
4. Bake:
- Preheat oven to 180°C (350°F).
- Brush top with oil or butter.
- Bake for 30–40 minutes, until golden and crisp.
5. Finish:
- Let cool slightly.
- Dust generously with powdered sugar before slicing.
🍽️ Serving Tip:
Serve warm or at room temperature, with a dollop of whipped cream or a drizzle of vanilla custard for a luxurious touch.
Would you also like the Makos Rétes (Poppy Seed Strudel) or Almás Rétes (Apple Strudel) version? Those are the other two classics in Hungarian homes!