Who doesn't know what a strudel is? This is a German-Austrian delicacy famous throughout the gastronomic world - a roll of the finest dough with a crispy crust and juicy filling. Apple strudel is, of course, considered a classic, traditional.
But it is also prepared with other sweet fillings - with plums, pears, poppy seeds … There are many variations, even with savory ones - with meat, cabbage and mushrooms.
And today we will prepare an equally popular strudel - with cherries and almonds.
Cherries are one of my favorite berries, in my opinion they are the most delicious for making desserts!
Making this cake at home is not at all difficult, as it might seem at first. But you will definitely succeed in surprising your family and friends - it's hard to refuse such a dessert! It is not scary to try it with any diet, because the abundance of aromatic filling always prevails over the thinnest, layered dough, and besides, it does not stale for a long time.
- General \ asset cooking time: 3 hours \ 2 hours 10 minutes
- Servings Per Container: 24 Servings
- Calories (100g): 179 kcal
- Cost: average cost
How to make cherry strudel
- Flour - 200 g
- Chicken egg - 1 pc.
- Vinegar - 1 tsp
- Butter - 30 g melted into dough
- Water - 50 ml warm
- Vegetable oil - 50 ml for lubrication when rolling
- Cherries - 1 kg fresh
- Bread crumbs - 4 tablespoons
- Nuts - 100 g almonds
- Cinnamon - 1 tsp ground
- Sugar - 100 g
- Corn starch - 1 tbsp
- Butter - 30 g melted for lubrication
- Cream - 30 ml
- Powdered sugar - 2 tbsp
- Ice cream - 1 kg vanilla for serving
Preparation:
Sift the flour into a shallow bowl. Add melted butter, a little beaten egg, water and vinegar. Mix.
Knead the dough on a work table, slightly oiled with vegetable oil. Knead until the dough becomes completely soft and pliable, very pleasant to the touch and does not stick to your hands - for this you can "beat" it a little on the table.
Then put the dough in a bowl greased with vegetable oil, cover with a towel and set aside for 30-40 minutes to rest, after which it will stretch better.
While the dough is "resting", prepare the filling. First of all, let's prepare the almonds.
They must be poured with boiling water and "forgotten" for 15 minutes.
Prepare cherries - wash and free from pits. Put on a strainer to stack excess juice.
Oncecoped with the berries, we return to the nuts: first they must be peeled. After such a simple procedure as scalding, it very easily slides off the nut by simply squeezing it with your fingers. And then the nuts will have to be chopped in a blender with a small amount of measured sugar. This will allow us to get not a wet paste, but a dry gritty mass, and there is no need to grind it especially - let the pieces of almonds be felt in the strudel.
In a separate bowl, combine chopped almonds, leftover sugar, cornstarch, bread crumbs and cinnamon together.
So, the cherries are ready, the dry almond mass is too, and the dough has already "rested" during this time - it's time to start forming the strudel.
Spread a tea towel (larger) on a large table. Before putting the dough in the middle, sprinkle flour on a towel and lightly grease the rolling pin