How to make
Begin by preheating the oven to 190°C (374°F) without fan.
Place the raisins in a small bowl and cover them with warm water. Let them soak for about 10 minutes so they soften, then drain them well.
Peel the oranges carefully, making sure to remove the white pith. Cut the orange segments into small pieces and place them in a mixing bowl.
Add the coarsely ground walnuts, soaked raisins, sugar, cinnamon, and vanilla extract. Mix the ingredients gently so the fruit and nuts combine evenly.
Add the cornstarch or a small amount of breadcrumbs. This step helps absorb excess juice from the oranges and prevents the pastry from becoming soggy during baking.
Lightly roll out the puff pastry into a rectangular shape. Place it on a baking tray lined with parchment paper.
Spread the filling along the center of the pastry lengthwise, forming a rectangular strip. Leave some free space along the edges of the dough.
Fold the short sides of the pastry inward first, then fold the long sides over the filling so the pastry forms a sealed rectangular strudel.
Turn the strudel seam-side down. Brush the surface with beaten egg to create a golden crust during baking. If desired, decorate the top with thin orange slices.
Make several small slits on the top of the pastry to allow steam to escape while baking.
Bake the orange strudel for about 30-35 minutes until the pastry becomes golden brown and crispy.
Allow the strudel to cool slightly before serving. Dust the top with powdered sugar and slice into rectangular portions.
This orange strudel is a modern variation of the classic strudel. It is easier to shape and perfect for cutting into neat slices. The oranges bring freshness, while the walnuts and raisins create a rich and balanced flavor.
Take a look at our classic Viennese apple strudel or try the delicious pumpkin strudel.
