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Moist Walnut and Raisin Strudel

Moist Walnut and Raisin Strudel Moist Walnut and Raisin Strudel













Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium


For the pastry:
4 tablespoons vanilla ice cream
slightly softened
½ stick butter, unsalted
melted and cooled, 4 tablespoons
½ cup all-purpose flour
For the filling:
½ cup apricot preserves (jam)
cup walnuts
cup raisins, seedless
1 x milk
for brushing


Preheat oven to 350°F.

Stir together ice cream and butter in a large bowl until well combined.

Stir in ½ cup flour until soft dough forms.

Cover hands with flour.

Shape dough into ball, flatten into disk.

Cover with plastic wrap, freeze until dough is firm, 15 to 20 minutes.

Lightly coat baking sheet with cooking spray, or grease with butter, or lay with baking mat.

Roll out dough on well-floured working surface or cutting board to 12 x 16-inch rectangle.

Brush jam over the dough, leaving ½-inch border at edges.

Sprinkle nuts and raisins evenly over the jam.

Starting at 1 long side, roll up dough, jelly roll style.

Tuck ends under to enclose filling.

Place strudel onto prepared sheet.

Using sharp knife, score top of dough into 1-inch sections, then brush with milk.

Bake until golden, 45 to 50 minutes.

Transfer baking sheet onto a wire rack.

Run knife under strudel to loosen from sheet.

Cool completely on baking sheet.

Slice along score marks.

Serve with ice cream or frozen yogurt if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 9260% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 2mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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