Whole grain strudel with cherry and apple filling

8 servings

80 minutes

Strudel made from whole grain flour with cherry-apple filling is a refined dessert of German cuisine that originated in Austria. Its thin, crispy dough with a light nutty note envelops a juicy, aromatic filling of sweet apples and tart cherries, creating a harmony of flavors. Originally, strudel was a treat of Viennese pastry chefs but became beloved throughout Europe due to its versatility and simplicity in preparation. Whole grain flour gives the dough a special texture and rich flavor, while the natural sweetness of the fruits makes the dessert less cloying. Strudel is perfect with morning coffee or as an elegant finish to dinner, especially with a scoop of vanilla ice cream. Its rich taste and delightful aroma fill the home with warmth and create a festive atmosphere.

Energy value per serving

• Calories: 328.8
• Proteins: 5.6g
• Fats: 18.5g
• Carbohydrates: 34.5g

Ingredients

• Whole grain flour: 200 g
• Wheat flour: 100 g
• Chicken egg: 1 pc
• Vegetable oil: 50 ml
• Water: 130 ml
• Cherry: 500 g
• Apple: 200 g
• Sugar: 1 g
• Potato starch: 2 tsp
• Butter: 100 g

Cooking steps

1. Thaw the cherries and remove the pits;

   Required ingredients:

   • Cherry: 500 g

2. Sift the flour, add the egg, vegetable oil, and water. Knead the dough;

   Required ingredients:

   • Whole grain flour: 200 g
   • Wheat flour: 100 g
   • Chicken egg: 1 piece
   • Vegetable oil: 50 ml
   • Water: 130 ml

3. Knead the dough for about 10 minutes on an oiled table. Wrap in plastic wrap and let it rest for 30/40 minutes;

4. Making the filling: in a saucepan, combine cherries with juice, finely chopped peeled apple, add sugar, bring to a boil and cook for about 5 minutes. Add cornstarch dissolved in a small amount of water and cook, stirring, until thickened over low heat;

   Required ingredients:

   • Cherry: 500 g
   • Apple: 200 g
   • Sugar: 1 g
   • Potato starch: 2 teaspoons

5. Roll out the dough on a floured towel as thin as possible (it should take the shape of a rectangle). Brush the dough with melted butter, evenly distribute the filling, leaving a 4 cm margin from the edge. Do not place filling on the top layer of the strudel;

   Required ingredients:

   • Butter: 100 g

6. Fold the edges from the sides and, using a towel, roll the dough into a long roll (grease the outer part of the roll with oil after each turn);

   Required ingredients:

   • Butter: 100 g

7. Transfer the strudel using a towel onto the baking paper, seam side down;

8. Bake at 190 degrees for 40 minutes. When the strudel is ready, brush with butter;

   Required ingredients:

   • Butter: 100 g

9. Dust with powdered sugar, serve hot with a scoop of ice cream.