It is believed that strudel is the hallmark of the Austrian confectionery art. Proper strudel juicy, but not wet, with a delicious crispy crust. At the same time, cooking strudel is not as difficult as it might seem at first.
For the dough, combine all the ingredients (pre-sift flour and add a little), mix thoroughly. The dough should be soft, elastic and not stick to your hands. Put the dough in the refrigerator for 2 hours.
If you use fresh cherries, then remove the bones and leave to stand, so they let the juice, which then should be drained a little.
Apples peel and core, cut into cubes and lightly fry in a frying pan, adding cinnamon and brandy. Then connect with cherries and add sugar or sprinkle with sweat to avoid excess liquid.
Take the baking paper the right size and lubricate with a little vegetable oil or flour. Roll out the dough on parchment paper in a thin layer.
Then put the filling on it and level it. Sprinkle sugar on top over the entire surface of the filling. The dough with filling rolled into a roll using the paper.
Carefully place the roll on a baking sheet, greased or lined with baking paper. Grease the top with melted butter. Put in the oven heated to 180 degrees.
Bake for 25-35 minutes (depending on oven power) until Golden brown, then allow the strudel to cool (until warm). After cooling, still warm cut into portions and serve with vanilla ice cream or whipped cream and chocolate syrup. Completely cooled strudel sprinkle with powdered sugar.