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German Strudel Recipe

German Strudel Recipe

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

  • Yield: 2 large strudels


  • 4 C flour
  • 1 C butter
  • 1 Tb sugar
  • 1 tsp salt
  • 3 egg yolks
  • 1 C milk
  • 1 package yeast


  • 3 egg whites
  • 1 C sugar
  • 1 lb nuts, ground
  • 2 Tb cinnamon


  1. 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.
  2.  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.
  3. 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.
  4. 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


  • 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