Nut Strudel


  • 5 Cups Mehudar wholegrain spelt flour
  • 2/3 Cups boiling hot water

(If using 70% Wheat flour – change the qty. to ½ cup boiling water)

  • ½ Cup oil
  • 2 Teaspoons sugar
  • ½ Teaspoon salt
  • 1 Egg
  • 1 Tablespoon vinegar

Ingredients for Filling:

  • Ground nuts
  • Desiccated coconut
  • Sesame
  • Dried cranberries / Raisins
  • 1 Cup Ground cookies or Cake crumbs
  • Apricot jam


Prepare the filling: Mix the ingredients for the filling.
Prepare the dough: Knead all the ingredients for about 10 minutes, until you get a dough that’s pleasant to work with.
Divide the dough into 7 equal portions.
Roll each portion into a 3mm thin pastry base, and spread it generously with apricot jam.
Sprinkle 1/7th of the filling over the base (If you don’t have enough for all 7 strudels, prepare another quantity).
Gently roll the pasty into a tight roulade. (Try to avoid leaving air pockets between the layers). Place it on a lined baking pan, and continue with the other pastry pieces.
Bake at 180C, for 30 minutes.
Dust the cake with icing sugar before serving.
Optional: Score the cake before baking, so that it’s easier to cut into nice, even slices.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, 70% Wholewheat Flour