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Print Recipe
Strudel with Cherry and Blueberries Recipe
Traditional German dessert. Simple to prepare the dough covers awesome filling of cherries and blueberries. Juicy, fragrant roll. Despite the fact that there is a lot of filling, the roll turns out to be strong enough. When cutting does not crumble and does not flow. Tasty.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Mix flour with a pinch of salt and sugar, sift. Make a hole in it. In a separate bowl, mix one egg with vegetable oil and warm water. This mixture pour it into the well, and knead tight dough. Knead for a long time.
    Mix flour with a pinch of salt and sugar, sift. Make a hole in it. In a separate bowl, mix one egg with vegetable oil and warm water. This mixture pour it into the well, and knead tight dough. Knead for a long time.
  2. Cover the homogeneous dough with a bowl or lid. Leave on for 30 minutes.
    Cover the homogeneous dough with a bowl or lid. Leave on for 30 minutes.
  3. At this time, my cherries and blueberries, dry. Combine the two berries in a bowl and add the starch, mix. Grind the crackers, not very finely. I'm pushing them in a bag with a towel.
    At this time, my cherries and blueberries, dry. Combine the two berries in a bowl and add the starch, mix.
Grind the crackers, not very finely. I'm pushing them in a bag with a towel.
  4. Drown the butter. Stir one egg, plus one yolk from the second egg. White second eggs stir separately.
    Drown the butter. Stir one egg, plus one yolk from the second egg. White second eggs stir separately.
  5. The approached dough is rolled out. Cut off the extra pieces of dough on the edge of the cake, giving the shape of a rectangle. From scraps of dough make the same strips to decorate the strudel.
    The approached dough is rolled out. Cut off the extra pieces of dough on the edge of the cake, giving the shape of a rectangle. From scraps of dough make the same strips to decorate the strudel.
  6. The dough layer is lubricated with melted butter, sprinkle with crushed breadcrumbs, vanilla, cinnamon, sugar. Spread evenly the filling on the dough. The lower edge of the formation try not to load the filling.
    The dough layer is lubricated with melted butter, sprinkle with crushed breadcrumbs, vanilla, cinnamon, sugar. Spread evenly the filling on the dough. The lower edge of the formation try not to load the filling.
  7. Gently fold the roll, the edges are lubricated with egg and fixed. I fixed the sides with toothpicks. Spread the strudel on a greased baking sheet, pour the melted butter on top. Put in a preheated 180°C oven and bake for 45-50 minutes. In the process of baking the roll, I smeared it with melted butter twice.
    Gently fold the roll, the edges are lubricated with egg and fixed. I fixed the sides with toothpicks. Spread the strudel on a greased baking sheet, pour the melted butter on top.
Put in a preheated 180°C oven and bake for 45-50 minutes. In the process of baking the roll, I smeared it with melted butter twice.
  8. Check the readiness of the roll with a toothpick. I've got this kind of strudel.
    Check the readiness of the roll with a toothpick. I've got this kind of strudel.
  9. In the section you can see that there is a lot of filling, it does not flow. The dough tightly fits the filling and does not crumble. Sprinkle with powdered sugar.
    In the section you can see that there is a lot of filling, it does not flow. The dough tightly fits the filling and does not crumble. Sprinkle with powdered sugar.

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