Strudel with cherries
8 servings
130 minutes
Cherry strudel is a delightful treat from German cuisine that has captured the hearts of gourmets worldwide. The history of this dessert traces back to Austria, where it became a symbol of refined pastry. It features a thin dough stretched to transparency, with a filling of juicy, slightly tart cherries and crunchy nut-bread crumbs that give the pastry an exquisite texture. Baked to a golden crispy crust, the strudel emits a warm aroma of almonds and butter. Traditionally served with a scoop of vanilla ice cream and complemented by a delicate cherry sauce, it is not just a dessert but an art of flavor that enhances any tea gathering and fills your evening with coziness.
1
Thaw the cherries using the following method: place them in a colander and put a bowl underneath to catch the juice - it will be useful.
- Frozen cherries: 600 g
2
Sift the flour, add salt, egg, vegetable oil, and 140 ml of water. Knead the dough.
- Wheat flour: 250 g
- Salt: to taste
- Chicken egg: 1 piece
- Vegetable oil: 50 ml
3
Knead the dough for 10 minutes on an oiled surface. Then wrap the dough in plastic wrap and leave it for 30 minutes.
4
Dry white bread, crush it into crumbs with a blender. Grind the almonds separately.
5
Melt 30 grams of butter in a pan and fry the bread crumbs for 2-3 minutes. Remove from heat and add chopped almonds and 100 grams of sugar. Set aside.
- Butter: 105 g
- White bread: 50 g
- Almond: 50 g
- Sugar: 150 g
6
Place the dough on a floured surface. Lightly roll it out, transfer it to a clean linen towel, and gently stretch the dough in all directions by placing your hands underneath it, palms down. The dough should be thin enough to see the pattern on the towel. The key is not to overdo it! The dough should gradually take the shape of a rectangle. Grease the surface with oil and add the filling, then the cherries, leaving a 4 cm edge. No filling is needed on the top layer of the strudel.
- Vegetable oil: 50 ml
- Frozen cherries: 600 g
7
Fold the edges from the sides and start rolling the strudel with a towel. After each turn, brush the outer part of the roll with oil. Carefully seal the seam. Using a towel, transfer the strudel to a baking sheet, seam side down.
- Vegetable oil: 50 ml
8
Bake at 180 degrees for 45 minutes. When the strudel is ready, brush it with melted butter.
- Butter: 105 g
9
To prepare the sauce, mix a teaspoon of starch in 3 tablespoons of cold juice. Bring the remaining juice to a boil with sugar, then stir in the diluted starch. Once the sauce thickens, remove it and let it cool.
- Potato starch: 5 g
- Sugar: 150 g
10
Serve the strudel with a scoop of ice cream, dusted with powdered sugar on cherry sauce.
- Powdered sugar: 50 g