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Strudel with Cherry and Blueberries Recipe

Traditional German dessert. The easy-to-prepare dough covers an amazing cherry and blueberry filling. Juicy, fragrant roll. Despite the fact that there are a lot of fillings, the roll turns out to be quite strong. When slicing, it does not crumble and does not flow. Tasty.

CourseBreakfast Lunch, Children’s Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes
CuisineGermany Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

120minutes

Servings

Cook Time

120minutes

Ingredients

250gram Flour wheat / Flourfor dough
125gram Sugar1 tbsp for the dough 100 g per pastry
2,5tablespoons Olive oilfor dough
4tablespoons Waterwarm,for dough
70gram Butterfor dough
3pieces Chicken eggs1 for dough, 2 for the filling
300gram Cherryfrozen, for the filling
300gram Blueberriesfrozen, for the filling
100gram Bread crumbscrumbled, white bread for the stuffing
1tablespoon Starchfor filling
25gram Sugar powderfor filling
Vanilinon the filling, to taste
Cinnamonon the filling, to taste

Instructions

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. Pour this mixture into the recess and knead a tight dough. Knead for a long time.
Cover the homogeneous dough with a bowl or lid. Leave it on for 30 minutes.
At this time, I wash the cherries and blueberries, dry them. Combine two berries in a bowl and add starch, mix. Chop the crackers, not very finely. I stuff them into a bag along with a towel.
Melt the butter. Beat one egg plus one yolk from the second egg. Whisk the whites of the second eggs separately.
The approached dough is rolled out. Cut off the extra pieces of dough along the edge of the pie, giving the shape of a rectangle. From the scraps of dough, make the same strips to decorate the strudel.
Grease the dough layer with melted butter, sprinkle with crushed breadcrumbs, vanilla, cinnamon, sugar. Spread the filling evenly over the dough. Try not to load the lower edge of the formation with stuffing.
Carefully roll up the roll, lubricate the edges with egg and fasten. I fixed the sides with toothpicks. Place the strudel on a greased baking sheet, pour melted butter on top. Place in a preheated 180 °C oven and bake for 45-50 minutes. In the process of baking the roll, I smeared it twice with melted butter.
Check the readiness of the roll with a toothpick. I have such a strudel.
In the section you can see that there is a lot of filling, it does not flow. The dough fits snugly to the filling and does not crumble. Sprinkle with powdered sugar.

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