Strudel with rhubarb, dried cranberries and walnuts
8 servings
30 minutes
Rhubarb strudel with dried cranberries and walnuts is a refined treat from German cuisine, where strudel has long been a symbol of home warmth and craftsmanship. The crispy, golden dough wraps around a juicy filling where tart-sweet rhubarb intertwines with rich notes of dried cranberries, aromatic nuts, and delicate cinnamon. This dessert captivates with contrasting textures: the thin flaky pastry crumbles gently with each bite, giving way to the soft filling soaked in fruit juices. Strudel is perfect for cozy family evenings, special celebrations, or simply as a way to enjoy the moment with a cup of fragrant tea. Its balanced sweetness and gentle tartness make it a beloved delicacy both in traditional German cuisine and far beyond.
1
Sift the flour, add 2 tablespoons of vegetable oil, an egg, and warm water. Knead the dough, roll into a ball, and drizzle with the remaining oil. Cover and let it rest for half an hour.
- Wheat flour: 250 g
- Vegetable oil: 3 tablespoons
- Chicken egg: 1 piece
- Water: 100 ml
- Vegetable oil: 3 tablespoons
2
Clean the rhubarb stalks and cut them into small pieces. Chop the nuts. Pour boiling water over the cranberries and raisins.
- Rhubarb: 500 g
- Walnuts: 100 g
- Dried cranberries: 50 g
- Golden raisins: 50 g
3
Roll out the dough as thin as possible on a kitchen towel dusted with flour. Spread softened butter on the dough and sprinkle with crushed cookies.
- Wheat flour: 250 g
- Butter: 50 g
- Sponge fingers / sponge biscuits: 3 pieces
4
Lay out rhubarb, raisins, cranberries, and nuts. Sprinkle with sugar mixed with cinnamon.
- Rhubarb: 500 g
- Golden raisins: 50 g
- Dried cranberries: 50 g
- Walnuts: 100 g
- Sugar: 3 tablespoons
- Ground cinnamon: 0.5 teaspoon
5
Roll the strudel with a towel and place it seam side down on a greased baking sheet.
- Butter: 50 g
6
Mix the yolk with milk and brush the strudel.
- Egg yolk: 1 piece
- Milk: 2 tablespoons
7
Bake for 40 minutes at 200 degrees. During baking, brush with yolk and milk 2-3 times.
- Egg yolk: 1 piece
- Milk: 2 tablespoons
