Dieses alte deutsche Rezept ist BESSER als viele moderne! Nussstrudel ohne Risse, einfache Technik!

A wonderfully tender nut strudel with roasted walnuts, honey, and delicate dough made from simple ingredients. Golden brown on the outside, aromatic and delightfully crispy on the inside – perfect for coffee or tea. Ingredients for the dough: 🔺 280 g flour 🔺 1/4 tsp salt 🔺 1/2 tsp baking powder 🔺 120 g cold butter 🔺 120 g sour cream 🔺 1 tsp vanilla sugar Ingredients for the filling: 🔺 200 g walnuts 🔺 130 g sugar 🔺 1 tsp vanilla sugar 🔺 3–4 tsp honey For brushing: 🔺 1 egg yolk 🔺 1 tsp milk Preparation: Mix flour, salt, and baking powder. Coat the cold butter in flour, grate it, and process everything into fine crumbs. Add sour cream and vanilla sugar, and briefly combine the dough without kneading for long. Then refrigerate for 1 hour. Toast the walnuts and chop them not too finely. Roll out the chilled dough thinly into a rectangle on a floured surface. Distribute the walnuts with sugar and vanilla sugar on top and drizzle with honey. Then roll everything up into a log and seal the edges well. Place the log on a baking sheet, brush with egg yolk and milk, pierce with a fork, and create a pattern. Bake in a preheated oven at 180 °C for about 35–40 minutes until golden brown. Allow to cool completely before cutting into portions. This pastry is tender on the outside and wonderfully nutty on the inside. A simple recipe that immediately delights with its flavor. Enjoy your meal and have fun baking! #Backen #Nussrolle #Walnüsse #EinfachesRezept #Hausgemacht #Kuchenrolle #Gebäck #Rezept #Dessert #ZumKaffee Chapters: 00:00 Greeting 00:04 Ingredients for the dough 00:24 Grating the butter 00:42 Making the crumbs 01:06 Sour cream and vanilla sugar 01:38 Chilling the dough 01:50 Toasting the walnuts 02:28 Sugar and vanilla sugar 02:44 Rolling out the dough 03:16 Distributing the filling 03:38 Drizzling with honey 03:46 Shaping the roll 04:12 Sealing the edges 04:28 Placing on the baking sheet 04:36 Brushing with egg yolk 04:55 Piercing and creating a pattern 05:25 Baking 05:38 Cooling and cutting 06:15 Farewell