Soft Yogurt and Walnut Strudel with Apricot Jam Filling
A good yogurt and walnut strudel should slice cleanly, smell like toasted nuts and lemon, and stay soft the next day. This one does all three.
The little trick is yogurt in the dough. It gives the crumb a tender, almost brioche-like softness without making it heavy. The filling gets its own upgrade too, with apricot jam for fruitiness and a beaten egg white folded in after the walnuts cool. That helps the filling stay moist and hold together instead of crumbling away from the dough.
Why this yogurt and walnut strudel stays soft
Some nut rolls are wonderful on day one, then dry out fast. This dough is built to avoid that.
The base uses both flour and semolina, which gives the dough structure and a pleasant bite. Yogurt brings moisture and tenderness. Egg yolks add richness, while sunflower oil keeps the crumb soft without weighing it down.
The filling matters just as much. Ground walnuts can absorb a lot of liquid, so warm milk is added slowly until the mixture becomes thick but spreadable. Apricot jam adds moisture and a mild tang that balances the nuts. Rum adds warmth, though you can skip it if you prefer. The beaten egg white makes the filling lighter and helps it bond to the dough as it bakes.
This is the kind of strudel that feels a little old-fashioned in the best way, but the texture is truly reliable.
Ingredients you’ll need
This recipe makes 3 slimmer strudels. If you prefer thicker rolls, divide the dough and filling into 2 portions instead.
For the dough
300 g all-purpose flour
200 g semolina
20 g fresh yeast, about half a cube
2 egg yolks
80 g sugar
150 ml plain liquid yogurt, at room temperature
100 ml lukewarm milk
50 ml sunflower oil
1/4 teaspoon salt
Grated zest of 1 lemon
For the walnut filling
400 g ground walnuts
70 g sugar
1 packet vanilla sugar
150 ml warm milk, added gradually
50 g apricot jam
1 tablespoon rum
1 egg white, beaten to stiff peaks
For brushing
Remaining egg white, if you have extra
1 tablespoon milk
If vanilla sugar isn’t easy to find, use about 1 tablespoon sugar mixed with 1/2 teaspoon vanilla extract. Add the extract with the jam and rum, not directly into the dry walnuts.
Make the soft yogurt dough
Crumble the fresh yeast into the lukewarm milk. Add 1 teaspoon sugar and 1 teaspoon flour, then stir. Let it sit in a warm spot for about 10 minutes, until foamy and risen.
In a large bowl, mix the flour and semolina. Add the sugar, salt, and lemon zest. Make a well in the center, then add the egg yolks, room-temperature yogurt, sunflower oil, and the risen yeast mixture.
Knead until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. It should feel soft, not stiff. If it’s sticky at first, keep kneading before adding more flour. Semolina needs a little time to absorb moisture.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled.
For best results, don’t rush this rise. A properly risen dough rolls more easily and bakes up lighter.
Mix the walnut and apricot filling
Stir together the ground walnuts, sugar, and vanilla sugar.
Pour in the warm milk gradually, mixing as you go. You’re looking for a filling that’s thick but spreadable. It shouldn’t be runny, but it also shouldn’t feel dry or sandy.
Mix in the apricot jam and rum. Let the filling cool completely before adding the egg white. This part matters, because warm filling can deflate the egg white and make the texture heavy.
Once cooled, gently fold in the stiffly beaten egg white with a spatula. Use slow, lifting motions. The filling will become a bit lighter and creamier.
Shape and bake the strudels
Turn the risen dough onto a floured surface. Divide it into 3 equal pieces. Don’t knead it again, just divide it gently.
Roll each piece into a rectangle about 35 x 30 cm. Try not to roll it too thin. If the dough is very thin, the filling becomes harder to spread and the strudel may separate during baking.
Spread one-third of the filling over each rectangle. Roll each one up tightly. As you roll, press gently with your palms to push out trapped air. This helps prevent air pockets in the finished strudel.
Place the rolls on a parchment-lined baking sheet or in a baking pan about 37 x 21 cm. Cover with a kitchen towel and let them rest for another 20 minutes.
Before baking, prick each strudel deeply in several places with a toothpick. This gives steam a way out and helps keep the layers from pulling apart.
Whisk the egg white with 1 tablespoon milk and brush it lightly over the tops.
Bake in a preheated oven at 350°F for about 40 to 45 minutes. If the tops start browning too quickly after about 30 minutes, cover them loosely with parchment paper and keep baking.
Cool, wrap, and slice
When the strudels are baked, remove them from the pan and cover them with a clean kitchen towel. Let them cool before slicing. Warm strudel smells amazing, but if you cut too soon, the filling can smear and the crumb may compress.
Once fully cool, wrap each strudel in plastic wrap. This keeps the dough soft and prevents the walnut filling from drying out.
Before serving, dust with powdered sugar if you like. It’s pretty, but this strudel doesn’t need much dressing up.
A few friendly tips before you bake
Use room-temperature yogurt so the dough rises evenly. Cold yogurt can slow the yeast down.
Add the milk to the walnuts gradually. Depending on how finely the walnuts are ground, you may need a little less or a little more to get the right texture.
Let the filling cool all the way before folding in the egg white. This is one of the best little details in the recipe, and it’s what keeps the center moist but not heavy.
And don’t skip the toothpick pricks. They’re small, but they make a big difference.
This strudel is best when it has time to cool, settle, and soften under its wrap. Bake it in the afternoon, slice it later, and save a few pieces for the next day. That’s when you’ll really see why yogurt belongs in the dough.
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