Strudel with Cherry Filling Recipe
In this recipe, I just tried to connect East with West, and strudel with baklava. I really wanted to cook some oriental sweet based on bulgur (just when I was cooking it earlier – it seemed to me that this porridge has a very “confectionery” taste, and some sweet pastries are asking for it!).
Servings Prep Time
8 15minutes
Cook Time
50minutes
Servings Prep Time
8 15minutes
Cook Time
50minutes
Ingredients
Instructions
  1. We will prepare the finished dough for our strudels. Mix flour, sugar, salt, water, add olive oil.
  2. The finished dough will be sticky and stringy, cover it with a film and let it stand for about an hour. This amount should be enough for two strudels.
  3. While the dough settles, we will prepare the fillings. Cherries for strudel, sprinkled with sugar and bulgur, fry in a small amount of olive oil.
  4. Fry the grits for 10 minutes, stirring constantly. When the cereal is browned, add caramel syrup made from Demerara sugar and water in proportions of 1:1. Pour the resulting syrup over the bulgur, boil for 10 minutes and add two tablespoons of honey and cinnamon.
  5. Grate the zest from one large orange.
  6. Mix bulgur with caramelized orange peel.
  7. While Bulgur is soaked in the aromas of orange and cinnamon, let’s do the dough. Put half of the dough (it should stick to your hands) on a floured towel.
  8. And now gently knead the dough with your hands, make it as thin as possible, to a state of transparency. Grease the resulting leaf with olive oil, sprinkle with crumbs and half a cup of chopped nuts.
  9. Now smooth out the bulgur filling for the dough. And gently roll it into a roll with a towel.
  10. Similarly, prepare a strudel stuffed with cherries. Sprinkle with brown sugar.
  11. Carefully transfer the strudel to a baking tray. Garnish with halves of nuts and sesame seeds.
  12. Put the strudels in the oven for 40 minutes at a temperature of about 200 degrees.
  13. Ten minutes before cooking, remove the strudel stuffed with bulgur from the oven and pour the syrup for baklava. To the syrup (sugar and water in a ratio of 1:1) I added rose water and honey. Now let’s put it back in the oven..
  14. After forty minutes, remove both strudels from the oven, cool and sprinkle with powdered sugar.
  15. The cherry strudel turned out crispy and sour. And with a filling of bulgur moist, caramel-nutty, similar to baklava with the aroma of oriental spices and orange. Enjoy your meal!
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