Strudel with cherry and plum filling
10 servings
120 minutes
Cherry-plum strudel is a true masterpiece of German cuisine, combining airy, crispy dough with a rich fruit filling. Plums and cherries baked in the thinnest dough create a harmony of sweetness and light acidity, complemented by caramel notes of brown sugar. This dessert has deep historical roots tracing back to Austrian traditions where strudel was a symbol of home comfort and baker's skill. It is perfect for cozy evenings with a cup of fragrant tea or coffee and can also be an exquisite treat for festive tables. The taste of strudel unfolds in the contrast of textures — the crispy crust and juicy filling make it an unparalleled delight. Served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream, highlighting the richness of its flavor.
1
Sift the flour and add salt. Cut the butter into cubes and mix with the flour. Constantly stirring, add the egg and hot water. Knead a thick dough.
- Wheat flour: 125 g
- Salt: to taste
- Butter: 75 g
- Chicken egg: 1 piece
- Water: 3 tablespoons
2
Transfer the dough to a container and leave it in a warm place for 30 minutes.
3
To prepare the filling, remove the pits from the plums and cherries. Add sugar and breadcrumbs.
- Plums: 700 g
- Cherry (sour): 700 g
- Brown sugar: 100 g
- Breadcrumbs: 25 g
4
Roll out the dough on a floured towel as thin as possible. Brush the dough with melted butter, evenly distribute the plum-cherry filling, and roll the dough into a long sausage using the towel.
- Butter: 75 g
5
Transfer the strudel to a greased baking sheet and brush with butter.
- Butter: 75 g
6
Preheat the oven to 190 degrees, bake the strudel in the oven for 40 minutes.
