Walnut Brie Strudel
Walnut Brie Strudel
Get this quick and easy walnut brie strudel recipe from Fresh with Anna Olson.
  • Difficulty Level Adventurous
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 25 minutes
  • Yield 2 servings
  • Dough:
  • 1¼ cups hot water
  • ⅓ cup Unsalted Butter, melted
  • 2 tablespoons Sugar
  • 4 cups Bread Flour
  • ½ teaspoon Salt
  • Filling:
  • 1 cup Creamy Ricotta Cheese
  • 1 clove Garlic, minced
  • 170 grams Brie Cheese
  • Dash Black Pepper
  • 3 cups Walnut pieces, lightly toasted
  • For Assembly:
  • ⅔ cup Unsalted Butter, melted
  • 1½ cups Dry Breadcrumbs
  • 2 tablespoons water for brushing
  • 1+½ tablespoons Poppy Seeds
  1. Place all dough ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix for 2 minutes on low speed and then increase speed to medium
  2. Knead dough for 10 minutes, pulling dough off paddle once or twice, until dough takes on a stringy appearance. Wrap and let rest at room temperature for at least 1 hour before using
  3. If chilling, let dough come fully to room temperature before pulling
  4. For filling, stir ricotta and garlic, cut brie into small pieces and beat vigorously into ricotta. Stir in pepper and chill
  5. To assemble strudels, preheat oven to 375°F and line a baking tray with parchment
  6. Lay out a small tablecloth over work surface and sprinkle cloth with flour. Cut dough into 3 pieces
  7. Coat hands with flour and press flat the first piece of dough. Carefully start stretching the dough into a square shape, pulling gently and evenly (using the back of the hands is easiest)
  8. Use the table or counter edge to secure the dough once it reaches (these are small strudels, so won't take up the whole table)
  9. Strudel dough should stretch to about 16-inches by 24 inches. Brush the entire surface lightly with butter and sprinkle with _ cup breadcrumbs
  10. Spoon a third of the cheese filling along one short and of the strudel and sprinkle 1 cup of walnuts over the cheese and a little over half of the dough. Trim edges of strudel dough
  11. Lift dough up using the tablecloth from the cheese-filled end and let the pastry roll itself up as you lift the cloth. Pinch the ends closed and lift onto prepared tray
  12. Brush with eggwash, sprinkle with poppy seed sand repeat with remaining 2 pieces of dough
  13. Bake strudels for 18 to 25 minutes until rich golden brown. Cool for 15 minutes before slicing
  14. Serve strudel on its own or as an appetiser with a salad, or as a starch as part of a main course

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