- make this recipe
- user reviews ()
- 3/4 cup walnuts
- 3/4 cup pecans
- 3/4 cup whole blanched almonds
- 3/4 cup hazelnuts
- 1/2 cup light-colored corn syrup
- 1 large egg yolk
- 1 tablespoon butter, melted (no substitutions)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
- 3 large egg whites, at room temperature
- 6 tablespoons sugar
- 1/4 teaspoon cinnamon
- 8 sheets phyllo
- 1/2 cup butter, melted (no substitutes)
- 1 tablespoon butter, melted (no substitutes)
- 1 large egg yolk, lightly beaten
1. Heat oven to 350 degree F. Spread walnuts, pecans, almonds and hazelnuts in a single layer on a jelly-roll pan, keeping hazelnuts slightly separate from other nuts. Bake nuts 10 minutes, until toasted (hazelnut skins should be crackly). Wrap hazelnuts in clean kitchen towel and let stand 5 minutes; rub nuts in towel to remove skin. Cool all the nuts completely.
2. Process half of the nuts, the corn syrup, egg yolk, butter, vanilla, and cardamom in food processor until most nuts are finely chopped and mixture holds together (some larger pieces of nuts should still be visible). Beat the egg whites in medium bowl on medium speed, just to stiff peaks. Fold into nut mixture. Return to bowl and freeze filling 30 to 40 minutes, until stiff but not frozen.
3. Coarsely chop remaining nuts. Remove 2 tablespoons and chop slightly smaller for topping. Set both aside.
4. Combine sugar and cinnamon in small bowl; set aside 2 teaspoons in a cup for topping. Arrange phyllo on flat surface. Remove 1 sheet phyllo and place with long side facing you (keep remaining phyllo covered with a sheet of plastic wrap). Brush phyllo with some of the melted butter; sprinkle with scant 1 tablespoon cinnamon-sugar. Repeat three more times, laying phyllo sheets on top of each other. Spoon half the nut filling 1 inch from long edge of phyllo facing you and shape into a 2-1/2-inch-wide log, leaving a 1-inch border on short ends. Sprinkle filling with half the reserved coarsely chopped nuts. Fold in short ends, then carefully roll up. Repeat process to make a second roll with remaining phyllo, butter, cinnamon-sugar, filling and coarsely chopped nuts. Arrange rolls 4 inches apart on a large ungreased cookie sheet. Brush tops of rolls with butter, then with beaten yolk. For topping, sprinkle with reserved 2 tablespoons chopped nuts, then reserved 2 teaspoons cinnamon-sugar. Bake rolls 25 to 30 minutes, until golden. Cool on pan on wire rack. Cut each roll crosswise into ten 1-1/4-inch-thick slices. Serve warm or at room temperature. Makes 20 servings.
- Strudel can be made ahead. Wrap well and store at room temperature overnight. Unwrap and reheat in 350 degree F oven 10 minutes.
- Servings Per Recipe 20,
- cal. (kcal) 235,
- Fat, total (g) 18,
- chol. (mg) 37,
- sat. fat (g) 5,
- carb. (g) 17,
- fiber (g) 1,
- pro. (g) 4,
- sodium (mg) 115,
- Percent Daily Values are based on a 2,000 calorie diet