Cherry strudel Prague style
4 servings
30 minutes
Prague-style cherry strudel is a refined dessert embodying the spirit of Czech cuisine. Its origin is closely linked to Austrian baking traditions, but in the Czech Republic, it gained a unique touch thanks to the juicy cherry filling. The light and elastic dough, rolled to a thin layer, gently envelops the filling of ripe cherries seasoned with cinnamon and vanilla sugar. When baked, the roll becomes crispy, and the aroma of caramelized cinnamon fills the air with coziness. It is served hot, dusted with powdered sugar, accompanied by whipped cream or delicate vanilla ice cream. This strudel perfectly complements a cup of aromatic coffee or tea and creates an atmosphere of true gastronomic delight.
1
Sift the flour and mix it with salt. Melt the butter. Add the melted butter and vegetable oil to the flour and mix. Gradually add hot water to knead the dough. It should be elastic, smooth, and homogeneous. It should come off your hands easily. Form a ball from the dough, lightly grease the top with vegetable oil, cover with a towel, and let it rest at room temperature for 30 minutes.
- Wheat flour: 310 g
- Salt: pinch
- Butter: 100 g
- Vegetable oil: 23 ml
- Water: 0.3 glass
2
While the dough rises, you can prepare the baking tray by greasing it with oil or lining it with parchment paper.
- Vegetable oil: 23 ml
3
Roll out the prepared dough into a thin layer, trying to make it rectangular. You need to have a sheet with short and long sides. The thickness of the rolled dough should be 2-3 mm, with no tears. After rolling, carefully separate the dough from the surface you rolled it on. Then let the dough dry a bit while you prepare the filling.
4
Mix the cherries (they should be pitted), breadcrumbs, sugar, vanilla sugar or vanillin, and ground cinnamon. Sprinkle the dry dough with vegetable oil and place the filling on it. If the filling seems too wet, sprinkle it with breadcrumbs. Carefully roll the dough with the filling into a roll along the short side (the length of the short side will be the length of the roll). Transfer the roll to a baking sheet and brush it with a small amount of vegetable oil.
- Cherry: 1 kg
- Breadcrumbs: 5 tablespoon
- Sugar: 75 g
- Vanilla sugar: 15 g
- Ground cinnamon: 25 g
- Vegetable oil: 23 ml
5
Bake the strudel at 200-220 degrees for 15-20 minutes. You can check the strudel's readiness the old way, with a wooden stick: poke the strudel, and if there are no traces of dough on the stick, the strudel is ready. Remove the finished strudel, brush it with butter, cover it with a towel, and let it 'rest'.
- Butter: 100 g
6
Serve hot. You can sprinkle with powdered sugar and top with whipped cream or a scoop of vanilla ice cream.
- Sugar: 75 g