🔥 INSTRUCTIONS

1. Make the filling

• Heat milk + sugar until dissolved
• Add walnuts, vanilla, lemon zest (and raisins if using)
• Cook 2–3 minutes until thick and spreadable
• Cool completely

Filling must not be runny or phyllo will tear.

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2. Prep phyllo

• Preheat oven to 180°C / 350°F
• Lay a damp towel over unused sheets to prevent drying
• Brush each sheet lightly with melted butter

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3. Build layers

For one strudel:

• Layer 3–4 sheets, brushing each lightly with butter
• Sprinkle breadcrumbs between layers
  (helps absorb moisture and keeps crisp)

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4. Add filling

• Spread a thick line of filling along the long edge
• Don’t overfill

Roll tightly like a log
Place seam-side down on parchment-lined tray

Brush top with butter.

Repeat for more rolls if desired.

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5. Bake

• Bake 25–35 minutes
• Until golden, crisp, and flaky

Cool slightly before slicing.

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🤤 RESULT:

• Buttery, crisp layers
• Smooth, rich walnut filling
• Fragrant lemon & vanilla notes
• Light sweetness, not heavy

Absolutely delicious with coffee!

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🌟 OPTIONAL TOPPINGS:

• Powdered sugar
• Vanilla sauce
• Honey drizzle
• Scoop of ice cream

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🍽️ SERVING:

Serve warm or room temp
Slice diagonally for a classic bakery look 🍰

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🧡 VARIATIONS:

• Poppy seed filling instead of walnut
• Cinnamon-apple filling
• Chocolate-walnut swirl
• Add rum-soaked raisins

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🧠 TIPS:

• Keep phyllo covered at all times
• Work quickly
• Thin layers of butter = ultra flaky
• Don’t let filling be hot when spreading

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📣 SOCIAL CAPTION:

Hungarian Walnut Strudel (Diós Rétes) 🇭🇺🥐
Crispy phyllo layers wrapped around a creamy walnut filling —
simple, elegant and delicious!

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If you want a homemade strudel dough version (traditional + harder)
or poppy seed version, just tell me!