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 Strudel "Apple and Cherry" Recipe
Yes, this is certainly not the first strudel recipe in the kitchen, and they are all somewhat similar. But I decided to share my recipe, which I have been cooking for many years!
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. In water, dissolve salt, sugar, add flour. butter, add flour, knead (at least 10 minutes) the dough. If there is a bread maker, you can entrust it to her. Cover the finished soft, non-sticky dough with a film, leave to "rest" for 15 minutes.
    In water, dissolve salt, sugar, add flour. butter, add flour, knead (at least 10 minutes) the dough. If there is a bread maker, you can entrust it to her. Cover the finished soft, non-sticky dough with a film, leave to "rest" for 15 minutes.
  2. Cut the apples into 4 pieces, remove the bones, cut each slice across into thin plates. If the cherry is fresh, remove the seeds, measure frozen, not thawed.
    Cut the apples into 4 pieces, remove the bones, cut each slice across into thin plates. If the cherry is fresh, remove the seeds, measure frozen, not thawed.
  3. Roll the dough in flour, sprinkle the table with a thin layer of flour, roll out the dough with a rolling pin as thin as possible.
    Roll the dough in flour, sprinkle the table with a thin layer of flour, roll out the dough with a rolling pin as thin as possible.
  4. Now we begin to knead with our hands - the dough is very pliable and easily stretches to transparency. "Hang" the dough on the back of the palm, it begins to fall off and stretch under its own weight, transfer the non-stretched part of the dough back to the brush, it stretches. In the photo, the stretched dough "hangs" on the arm.
    Now we begin to knead with our hands - the dough is very pliable and easily stretches to transparency. "Hang" the dough on the back of the palm, it begins to fall off and stretch under its own weight, transfer the non-stretched part of the dough back to the brush, it stretches. In the photo, the stretched dough "hangs" on the arm.
  5. Put the dough on the table, sprinkle with flour, knead the edges with your hands. If there is a hole left somewhere, cut off a smaller piece of dough from the edge, lay out the patch, roll it out with a rolling pin. Patches are clearly visible in this photo.
    Put the dough on the table, sprinkle with flour, knead the edges with your hands. If there is a hole left somewhere, cut off a smaller piece of dough from the edge, lay out the patch, roll it out with a rolling pin. Patches are clearly visible in this photo.
  6. A small piece of dough turned out to be a rectangle measuring 95 * 52 cm.
    A small piece of dough turned out to be a rectangle measuring 95 * 52 cm.
  7. On the resulting layer of dough, apply rust with a brush. brush with oil (not a solid layer, but with strokes), sprinkle with breadcrumbs, evenly distribute apples, cherries, sprinkle with cinnamon, 4 tablespoons of sugar and vanilla.
    On the resulting layer of dough, apply rust with a brush. brush with oil (not a solid layer, but with strokes), sprinkle with breadcrumbs, evenly distribute apples, cherries, sprinkle with cinnamon, 4 tablespoons of sugar and vanilla.
  8. Gently roll into a tight roll, bending the side edges of the dough inward.
    Gently roll into a tight roll, bending the side edges of the dough inward.
  9. Roll out the formed strudel on parchment seam down, grease the top with vegetable oil. Bake at 180-200C for about 40 minutes (until browning). During baking, at intervals of 15 minutes, brush the top with vegetable oil 2 times.
    Roll out the formed strudel on parchment seam down, grease the top with vegetable oil. Bake at 180-200C for about 40 minutes (until browning). During baking, at intervals of 15 minutes, brush the top with vegetable oil 2 times.
  10. Cool the finished strudel on parchment, cut with a sharp knife, sprinkle with powdered sugar.
    Cool the finished strudel on parchment, cut with a sharp knife, sprinkle with powdered sugar.
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