Cherry strudel

Cherry strudel is a classic summer dessert that combines the freshness of cherries with a crispy dough.

 

Ingredients:

For the filling:

• 500 g pitted fresh or frozen cherries

• 3–4 tablespoons sugar (to taste)

• 2 tablespoons ground walnuts (to absorb the juice)

• 4 tablespoons chopped walnuts

• 1 vanilla sugar

• 1 teaspoon cinnamon

 

For the dough:

• 250 g flour

• 1 egg

• 2 tablespoons oil

• a pinch of salt

• 1 teaspoon apple cider vinegar

• lukewarm water as needed (approx. 100 ml)

 

Other:

• butter or oil for coating

• powdered sugar for sprinkling, cocoa

 

Procedure:

Put the flour, salt, egg, vinegar and oil in a bowl. Slowly add lukewarm water and knead until you have a smooth, elastic dough. Shape into a loaf, brush with oil and let rest for 30 minutes covered with a damp cloth.

 

Clean and pit the cherries. If they are very juicy, drain them slightly. Mix them with sugar, walnuts, vanilla sugar and cinnamon.

Roll out the dough, then roll it out on a floured kitchen towel as thinly as possible (so you can see through). Sprinkle breadcrumbs on top (so they absorb the juice), then spread the cherry filling evenly. Wrap with a cloth, seal the edges so that the filling does not leak out. Place on a baking sheet lined with baking paper and brush with butter or oil. Preheat the oven to 180–190 °C. Bake for 35–45 minutes or until nicely golden brown.

 

Sprinkle with powdered sugar if desired and cocoa. Serve warm or cold, goes great with a scoop of vanilla ice cream or whipped cream.