Cherry Strudel Recipe from of 16-06-2016 [Updated on 09-03-2018]
The cherry strudel is an original and above all delicious variant of the traditional apple recipe, prepared with decidedly more summery fruit. The dessert is very popular in Austria and in Trentino, it is very easy to make and it is not excessively sweet, the only annoying thing is having to stone all those cherries, so I strongly suggest you to equip yourself with the appropriate tool: I just can't do it unless, on these occasions;) Tasty, light and delicate, this dessert is really perfect for these first summer evenings especially if accompanied by a scoop of vanilla ice cream: try it and then tell me! That's all for today, so I'll leave you with the cherry strudel recipe and run to mess around! Kisses to those who pass by: *
How to make cherry strudel
Put the flour, salt, oil and wine in a bowl and start mixing, then add the cold water and continue to work until you get a smooth paste. Let it sit for 20-30 minutes.
Roll out the dough into a fairly thin rectangular sheet.
Sprinkle it with breadcrumbs, then arrange the pitted cherries on top, leaving a couple of fingers free along the 4 edges.
Spread the sugar over the cherries, then add the cinnamon too.
Tuck the flaps of dough of the 2 short sides onto the filling and then roll up from the long side, sealing the edges well.
Transfer to a baking sheet lined with parchment paper, leaving the junction down, brush with a little milk and sprinkle with a couple of tablespoons of brown sugar.
Bake for about 45 minutes in a preheated convection oven at 160 ° C.
Let the cherry strudel cool completely, then cut into slices and serve.