These mini-strudels are the perfect little morsels to serve at afternoon tea with a cup of coffee. Can’t have walnuts? Swap them for any nuts that you enjoy, or leave them out altogether.
For the pastry
2 egg yolks
250g salted butter at room temperature, chopped
1 tablespoon caster sugar
2 tsp vanilla extract
150g sour cream
480g plain flour
For the filling
500g pitted dates
1/2 tsp bicarb soda
60ml freshly brewed coffee
Make the pastry a few hours before you need it or the night before.
Place all the ingredients into a food processor and blitz until the dough comes together as a ball. Divide the dough into two balls, wrap each in cling wrap and chill in the fridge for a couple of hours.
To make the filling, blitz the walnuts in a food processor until you have coarse crumbs. Set aside. Blitz the dates with the bicarb until roughly chopped. Add the brewed coffee and pulse until combined. Add the walnuts and pulse once again. You should have a loose paste-like consistency. If it’s too thick, just add a little more water to thin it out.
Preheat your oven to 180°C. Line a baking tray with baking paper.
Take one ball of pastry and cut into 4 equal pieces. Dusting with a little flour, roll out the pastry to a thin 30cm x 15 cm rectangle. The pastry should be paper thin and slightly translucent. Spread a thin layer of the filling all over the rectangle. Rolling from the long side of the rectangle, roll into a strudel log. Place onto the baking tray. Repeat with the other three balls of pastry.
Brush a little beaten egg yolk over each pastry log and bake for 30- 35 minutes or until golden, crisp and flaky.
Cool on the tray and slice each log into 10 diagonal pieces.
Repeat the process for the remaining filling and ball of pastry
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.