Curd Strudel with Apples and Cherries Recipe
It is believed that the strudel is the hallmark of the Austrian confectionery art. A real strudel is juicy, but not wet, with an appetizing crispy crust. At the same time, cooking strudel is not as difficult as it may seem at first glance.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. For the dough, mix all the ingredients (pre-sift the 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 seeds and leave them to stand so that they let the juice, which should then be filtered a little.
  2. Peel and core the apples, cut into cubes and lightly fry in a frying pan, adding cinnamon and brandy. Then combine with cherries and add sugar or sprinkle with sour cream to avoid excess liquid.
  3. Take the baking paper of the desired size and smear with a small amount of vegetable oil or flour. Roll out the dough on parchment paper in a thin layer.
  4. Then put the filling on it and smooth it out. Sprinkle sugar on top over the entire surface of the filling. Roll the dough with the filling into a roll using paper.
  5. Carefully place the roll on a baking sheet greased with oil or covered with baking paper. Brush the top with melted butter. We put it in the oven, preheated to 180 degrees.
  6. Bake for 25-35 minutes (depending on the power of the oven) until golden brown, then let the strudel cool (until it becomes warm). After cooling, still warm, cut into portions and serve with vanilla ice cream or whipped cream and chocolate syrup. Sprinkle the completely cooled strudel with powdered sugar.
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