Gluten-free nut strudel
This gluten-free walnut strudel is a great choice for anyone who wants to indulge in a sweet treat without gluten. The dough is made from gluten-free Bakery mix, which creates the perfect texture, even though it doesn't look like a classic gluten-free dough. The filling of ground walnuts, cinnamon, rum and other spices gives the strudel an unmistakable taste. After baking, you can sprinkle it with powdered sugar and enjoy it freshly prepared. Great for a holiday table or just for a snack!
Ingredients
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For the strudel: 250 ml milk
1 egg
50g oil
300 g Liana Bakery mix
20 g fresh yeast
60 g granulated sugar
3 g salt
For the filling:
250 g ground walnuts
120 g powdered sugar
1 tsp cinnamon
80g milk
vanilla paste
a pinch of nutmeg
15g rum
1 egg for brushing
- First, you knead the dough, where you prepare the leaven from lukewarm milk, a little sugar and yeast, and then you mix all the ingredients together for about 10-12 minutes. Those who bake gluten-free know that it won't look like classic gluten dough, but don't worry, just knead it like this and the dough will rise beautifully in a warm place in 45 minutes.
- While the dough is rising, prepare the filling by boiling the nuts in milk with sugar, stirring until the filling thickens, then add the spices and rum.
- Prepare a silicone mat, which you flour thoroughly with a gluten-free mixture, and carefully roll out the risen dough to about 1cm. Feel free to flour the dough while working with it, it is sticky, so you need to work with it carefully. Then spread the nut filling on it and use the mat to make a strudel and let it rise for another 20 minutes.
- Finally, brush the strudel with a beaten egg and bake at 180 degrees for about 25 minutes. After baking, you can dust with powdered sugar. Freshly baked is the best.
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Ingredients
Print recipe
Share on Facebook
For the strudel: 250 ml milk
1 egg
50g oil
300 g Liana Bakery mix
20 g fresh yeast
60 g granulated sugar
3 g salt
For the filling:
250 g ground walnuts
120 g powdered sugar
1 tsp cinnamon
80g milk
vanilla paste
a pinch of nutmeg
15g rum
1 egg for brushing
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