German Strudel Recipe

Published: Sep 8, 2009 · Updated: Jul 27, 2021 by Carole Jones · 36 Comments

Jump to Recipe·Print Recipe

German Strudel Recipe that makes the best holiday bread for Christmas morning! If you love a good nut roll recipe then this one is just for you! This was my German grandmother’s recipe and she made it for us every holiday.

I had a hard time sleeping last night. I kept tossing and turning and checking the clock. My mind was just too excited for today. THE FIRST DAY OF SCHOOL!!! Like the Office Depot commercial sings, “It’s the most wonderful time of the year…..”

After I dropped the kids off at school, I headed to the gym with a noticeable smile on my face and lilt in my step….and I was surrounded by many other mothers with similar personas. Should I feel a bit guilty about this rejoicing? Probably, but I won’t let that realization ruin my day!

This is an old family recipe from my German heritage that my Mom and Grandma would make for me on special occasions. While my children would never categorize the first day of school as special, I felt I should send them off with a little extra breakfast love with this German strudel recipe.

Now if you will excuse me, my two year-old down for his nap and I have a list of stuff to get done without INTERRUPTION! What a concept! Joy, joy, joy!

Looking for another great holiday bread recipe? You have to check out these Epic Cinnamon Rolls as well!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Print Recipe

This German strudel recipe is straight from Germany and always was served for the holidays at breakfast!

Yield: 2 large strudels

Ingredients

4 C flour

1 C butter

1 Tb sugar

1 tsp salt

3 egg yolks

1 C milk

1 package yeast

Filling

3 egg whites

1 C sugar

1 lb nuts, ground

2 Tb cinnamon

Cook ModePrevent your screen from going dark

Instructions

With a pastry cutter, cut together the flour, butter, sugar and salt in a large bowl. Add the yolks, milk and yeast to form a dough. Mix well and form into a disk. Wrap well with saran wrap and put in the fridge overnight.
In the morning, remove dough from fridge. Make the filling by beating the egg whites until soft peaks form and slowly adding the sugar and beating until stiff peaks form. Add the nuts and cinnamon and mix gently to combine.
Cut dough in half and roll out into a large rectangle. Spread half of the filling over the rectangle then tightly roll the dough width wise into a log. Repeat with other half of dough.
Allow strudels to rise for 1 1/2 hours then bake at 325 degrees for 35-40 minutes until golden brown. Frost with powdered sugar icing if desired.

Author: Carole Jones

Nutrition

Serving Size: 1/16th
Calories: 425
Sugar: 15g
Sodium: 334mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 7g
Cholesterol: 65mg

German Strudel Recipe | Nut Roll Recipe | Holiday Bread (6)

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

Reader Interactions

Comments

Anonymous says
December 31, 2012 at 3:30 am

I am a bit confused as to how to add the yeast. Do you heat the milk and add the yeast to it before adding it to the dough or do you add it dry? Thanks, Debbie
Reply
See Also
The Perfect Prime Rib Recipe 45 Old-World German Recipes Worth Trying Today Gluten-Free Crockpot Recipes Creamy Healthy Vegetarian White Chili Recipe (with vegan option)
Carole says
December 31, 2012 at 2:18 pm

No need to heat the milk. Just add the milk, eggs and yeast all at once into the mixture.
Reply
Allison says
December 22, 2015 at 12:35 pm

I had the same question about the yeast.
Also, do you have a favorite powdered sugar icing recipe?
Reply
- Carole says
  December 22, 2015 at 2:23 pm
  
  You can just add it all together! For the icing, I combine 2 C of powdered sugar with a couple dashes of milk.
  Reply
  - Allison says
    December 23, 2015 at 9:13 am
    
    Great! It is rising now. I will let you know how it turns out!
    Thanks for adding to our German Christmas dinner!
    Reply
    - Allison says
      December 23, 2015 at 11:11 am
      
      Mine is turning out totally different-
      First of all, I didn’t pinch the ends together well enough and it is separating as it bakes and rises. Also, for the filling, should I have used brown sugar? I used granulated sugar and it is much lighter and has a totally different consistency. Mine definitely looks different than yours, however it smells delicious.
      Thanks!
      Reply
      - Allison says
        December 23, 2015 at 12:32 pm
        
        Last comment- it tastes delicious! I will make it again for sure!!
mirela says
November 21, 2016 at 7:59 am

I used to make this years ago and then I lost the recipe. So happy I found it – thank you!
A little variation: in the filling, instead of cinnamon, I put the orange zest.
Reply
- Carole says
  November 21, 2016 at 1:28 pm
  
  Ooooh….that sounds like a fabulous variation Mirela!
  Reply
Kristine Challgren says
January 18, 2017 at 2:02 pm

I have a similar recipe from my German Great Grandma. I found that so many people have issues with the walnut skins an almost allergy reaction on their tongues. If you heat the milk (simmer, careful not to scorch milk) and nuts together this does something to the nuts and no one seemed to have a problem anymore!
Reply
- Carole says
  January 23, 2017 at 3:15 pm
  
  What an amazing tip Kristine!
  Reply
A chef in Buffalo says
December 06, 2017 at 9:42 am

Does it matter what nuts? My grandmother used to make this and my mom was never able to get the recipe before she passed. I think this is what my mom has been describing and I’d like to make this for her for Christmas and want to get as close to my grandmothers as possible!!
Reply
- Carole says
  December 06, 2017 at 1:15 pm
  See Also
  The Best Stuffing Recipe (Classic Thanksgiving Dish)
  
  I would use walnuts or pecans. Good luck!
  Reply
  - Rose says
    September 17, 2019 at 6:58 pm
    
    My mom always used almonds, interested to know how it taste with walnuts instead
    Reply
    - Carole says
      September 19, 2019 at 8:50 am
      
      Hi Rose! I’m sure almonds are amazing in this. I often use pecans as well.
      Reply
Lydia says
December 16, 2017 at 3:41 pm

Thanks for this recipe sounds delicious. Wondering about the yeast….here in New Zealand we can only get powdered yeast so do you know how much I would use?
Reply
- Carole says
  December 18, 2017 at 3:17 pm
  
  Hey Lydia! Unfortunately, I have no experience with powdered yeast so I can’t say for sure.
  Reply
Maria says
December 29, 2017 at 6:36 pm

Love this recipe! My Mother was from Vienna, Austria and made walnut strudel often. It was my favorite! She drizzled honey and lemon zest over the filling. I would certainly recommend it for added depth of flavor and zing!
Reply
- Carole says
  December 31, 2017 at 4:39 pm
  
  I’m so glad you loved it Maria!
  Reply
Judy Panizzoli says
April 17, 2019 at 11:43 am

Hello, planning to make for Easter. Have you ever used long bread pans to bake the nut roll?
Reply
- Carole says
  April 18, 2019 at 7:03 am
  
  Hi Judy! I haven’t tried that before. Sorry!
  Reply
veronika babic says
June 10, 2019 at 7:03 am

1. should butter be melted?
2. flour-bleached or unbleached?
3. is yeast from a pizza/bread maker good quality [it’s mushy vs. dry]?
4. do you always saran wrap and refrigerate overnight?
5. can i use a kitchen aid mixer?
Reply
- Carole says
  June 11, 2019 at 2:04 pm
  
  Hi Veronika!
  1 – Nope. When you cut butter into dry ingredients it needs to be cold. Use a pastry cutter.
  2. Either is just fine
  3. I always use active dry yeast
  4. Yes. The dough needs that rest so it turns out tender.
  5. No. If you use a kitchenaid, your tender dough will become tough.
  Reply
Pamela Bortmes says
April 17, 2020 at 8:48 am

In the filling Brown sugar or White?
Reply
- Carole says
  April 17, 2020 at 9:58 am
  
  Hey Pamela! It is white sugar. I hope you love it 🙂
  Reply
Victoria Thesz says
May 09, 2020 at 5:04 pm

Hi Carole!
I’m in the midst of baking this for my girlfriends mom for Mother’s Day by request – and I was wondering if I could assemble the strudels, then leave in the fridge overnight so I can pop them in the oven in the morning?
Thanks!
Reply
- Carole says
  May 12, 2020 at 2:05 pm
  
  Hi Victoria! That would work just great but make sure they are wrapped well with plastic wrap so they don’t dry out.
  Reply
Julie J Ulrich says
November 08, 2020 at 9:29 am

Last year I messed up 4 batches of this dough. I dont remember a holiday without this and keifuls. I have helped my grandmother and mother make them so many times but I didnt realize till my mother passed last year that I didn’t know how to make yeast dough!!!!! I’m going to try your recipe and see if I can accomplish it this year.
Reply
- Carole says
  November 10, 2020 at 3:38 pm
  
  Good luck Julie!
  Reply
LOUISE HAMMERL says
December 29, 2020 at 9:03 am

My husband and I made this and, while it is delicious, I feel the dough was a little thick and I thought it should be a bit more flaky. Should it have been,? I’m wondering if we didn’t knead it enough or if it would have been better if we kneaded it in the bread maker. I think we might have done that last year….or maybe I’m thinking wrong.???
Reply
- Carole says
  December 29, 2020 at 1:01 pm
  
  Hey Louise! The dough is a bit more bread-like than pastry so I’m not sure which you were looking for. I’m glad you liked it though 🙂
  Reply
Kristi says
November 17, 2021 at 3:06 am

Hi! I have a very similar polish family recipe. I’ve never seen the pastry technique in it elsewhere and I’m wondering if you know much about it. In mine you do the pastry part and then add the milk and yeast but don’t mix it up till the next day after it’s day in the fridge overnight. (Weird, but it works fine!) ours is a braided pastry with walnuts cinnamon and poppyseeds. If you know anything please do email me! Thank you for posting this, I’ve been researching this recipie for ages this is the first I’ve found this technique.
Reply
- Carole says
  November 17, 2021 at 6:40 pm
  
  Hi Kristi! Sounds interesting. Wish I knew more about that style of pastry but you are right, they do sound very similar.
  Reply
Linda Phelan says
November 25, 2022 at 10:56 am

Hi. Trying your recipe since parts of mine are missing from and old collection. However after refrigerating overnight should I let it sit out to for 30 minutes before rolling out? It is hard since the butter hardens in the frig.
Reply
- Carole Jones says
  November 25, 2022 at 12:31 pm
  
  Hi Linda! Yes, if it is too hard to roll out, let it sit out for a bit but I think 30 minutes is too long. It is important to have cold butter.
  Reply
Laura Manuel says
December 23, 2023 at 2:40 pm

So just made this for Xmas and it turned out so good. I did one by recipe then chopped up dried apricots and added to the second and OMG it turned out so good. Also some asked about using a kitchen aid mixer i used mine to cut in the butter and mix the bread dough and it turned out just fine.
Reply

German Strudel Recipe | Nut Roll Recipe | Holiday Bread (2024)

FAQs

What is German strudel made of? ›

It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. There are numerous techniques for manually pulling strudel dough.

Know More ›

How long does a nut roll last? ›

Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months.

View Details ›

Why does my nut roll crack when baking? ›

Nut rolls will crack or have a 'blow out' when the dough is rolled too thin, especially on the final roll. Keep the dough just above ¼ inch in thickness.

How to keep nut roll fresh? ›

You can leave the nut rolls at room temperature if your house is cool, and if you're going to use up the bread within 3 days. For longer storage, wrap the bread in plastic wrap and then again in aluminum foil, and store it in the freezer. it will keep for 3 months. I don't recommend freezing raw dough.

Discover More Details ›

What is strudel dough made of? ›

Ingredients

2 1/2 cups (300g) King Arthur Unbleached Bread Flour.
3/4 cup (170g) water, warm.
2 large egg yolks.
2 teaspoons vegetable oil.
1 teaspoon white vinegar.

Explore More ›

Why do you put vinegar in strudel dough? ›

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

View Details ›

What are the different types of nut roll? ›

Major types or forms of nut roll are: rolled log, loaf made via a bread pan, a bun form, and a "crazy loaf" style with a unique texture. Traditional Nut Rolls in the US are made with walnuts, poppyseed, and/or coffee.

How long are homemade rolls good for? ›

These homemade dinner rolls freeze perfectly! If you don't plan to eat them all within 1-2 days, store them in an airtight bag or container in the freezer for up to 2 months. Transfer frozen rolls to the fridge to thaw overnight, or let them thaw at room temperature for a few hours.

Learn More Now ›

How to keep rolls soft? ›

Additionally, the rolls are baked close together which lowers the amount of browned “crust” on the rolls, which yields an overall softer texture – pull apart pillow heaven! Lastly, the tops of the rolls get brushed with butter which helps seal the rolls and keep them nice and soft.

Why did my homemade rolls get hard? ›

Mistake to Avoid #2: Tough Dinner Rolls

Do your dinner rolls resemble shoe leather? Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing.

Get More Info Here ›

Why did my rolls come out chewy? ›

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

See Details ›

Can you freeze a nut roll? ›

These nut rolls are made with a combination of two or three old recipes. They freeze well.

View Details ›

How to keep rolls fresh after baking? ›

Let the rolls cool completely on a cooling rack. Always remove rolls from the pan immediately after baking to prevent moisture buildup that can cause sogginess. Once cooled, place in an air tight container or ziplock bag.

Explore More ›

Do rolls need to be refrigerated? ›

Commercially baked breads and rolls can be stored at room temperature for 2 to 4 days or 7 to 14 days in the refrigerator. Bread products retain their quality when stored in the freezer for 3 months. Any breads containing meat or hard cooked eggs must be refrigerated within 2 hours.

Show Me More ›

Is strudel made from puff pastry? ›

Apple Strudel Ingredients

Golden raisins: Golden raisins take the flavor and texture up a few notches. Flour: All-purpose flour thickens the apple strudel filling. Puff pastry: Two thawed puff pastry sheets are key to making this easy apple strudel.

Keep Reading ›

Is strudel dough the same as filo pastry? ›

Even an amateur like me can tell the difference immediately: the homemade strudel pastry is soft and elastic while the filo is brittle and papery. Although both are brushed liberally with melted butter before they go into the oven, the Leiths version emerges with a far richer flavour.

Learn More Now ›

What's the difference between a strudel and a streusel? ›

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

Learn More Now ›

Is strudel healthy? ›

I always think of strudel as a healthier than average dessert, as filo pastry has no butter or sugar added, and using any fresh fruit in baking is pure goodness. I can only marvel at the dexterity and patience required to make filo pastry from scratch – I always buy it.

Get More Info ›

German Strudel Recipe | Nut Roll Recipe | Holiday Bread (2024)