Add water, oil, and vinegar; knead until smooth and elastic (~8–10 minutes).
Cover with a clean kitchen towel and let rest for 30 minutes.
Prepare the Filling
In a bowl, combine ground walnuts, sugar, and cinnamon.
Add milk and the beaten egg, mixing until a moist, spreadable mixture forms.
Roll Out the Dough
Preheat oven to 375°F (190°C).
On a lightly floured surface or a clean kitchen towel, roll the dough into a thin rectangle.
Carefully stretch it with your hands until very thin and almost translucent.
Assemble the Strudel
Brush the dough with some melted butter.
Spread the walnut filling evenly, leaving a small border along the edges.
Roll the dough gently into a log, tucking in the sides as you go.
Bake
Place the strudel on a baking sheet lined with parchment paper.
Brush the top with melted butter.
Bake for 30–35 minutes until golden brown and crisp.
Serve
Cool slightly, then dust generously with powdered sugar.
Slice and enjoy with coffee, tea, or a scoop of vanilla ice cream.
💡 Tips:
For extra flavor, lightly toast the walnuts before mixing.
You can add a handful of raisins or a splash of rum to the filling for a traditional touch.
Keep the dough covered while assembling to prevent it from drying out.
If you want, I can also share a super-simple shortcut version using store-bought phyllo dough that’s just as delicious and perfect if you’re short on time.
