Date and Walnut Strudel

Flaky crisp pastry, filled with dates and walnuts. Matches perfectly with coffee.

for the pastry:

  • 2 large egg yolks
  • 8 oz / 225g butter
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 5 oz / 150g sour cream
  • 1 lb / 450g plain flour

for the filling:

  • 1 lb / 450g pitted dried dates
  • 8 oz / 225g walnuts
  • ½ tsp baking soda
  • 50ml freshly brewed coffee
  • 1 egg yolk, for brushing

  1. Combine all pastry ingredients into a food processor and pulse, until the dough comes together. Divide into two balls, wrap each in plastic wrap and chill in the fridge for 30 mins.
  2. Preheat oven to 350° F / 180° C. Pulse walnuts in a food processor until coarsely chopped, set aside. Pulse the dates with the baking soda, until roughly chopped. Add the coffee and pulse until combined. Add the walnuts and pulse again.
  3. Line a baking tray with parchment paper. Take one pastry ball and divide it into 4 pieces. Roll out each piece on a slightly floured surface to a very thin 12″ x 6″ / 30 x 15 cm rectangle. Spread a thin layer of the filling and roll into a log, starting from the long side. Transfer to the baking tray and repeat with the rest of the pastry.
  4. Brush with beaten egg yolk and bake for 30 mins, until golden and crispy. Cool in the tray. Slice each log into diagonal pieces.