Viennese Sour Cherry Strudel
Cinnamon & Coriander
Cinnamon & Coriander
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  • 5 to
  • 7 minutes until
  • 10 This recipe
  • 250 g flour 20 g vegetable or sunflower oil 1 pinch of salt 100g lukewarm water 50 g eggs sunflower oil for brushing For assembly 150 g butter, melted 70 g crushed graham crackers For the filling 750 g sour cherries, pitted 60 g sugar * 2 tbsp kirsch (optional) 120 g ground graham crackers 1/2 tsp cinnamon 3 tbsp butter 2 Tbsp butter, melted for brushing powdered sugar
  • 7 minutes until you have a very soft, very smooth dough. Shape it into a ball and brush it with a generous amount of oil. Put the dough in a bowl and let rest in a warm place for 45 minutes Put the 120 g of crushed graham cracker crumbs in a pan with cinnamon and 3 tbsp of butter and let them toast on medium heat for a couple of minutes. Set aside. Mix the cherries with all the other ingredients and add the buttered cookie crumbs. Once the dough has rested roll it out on a floured tablecloth or bed sheet until very thin. Yield at a roughly 10- by 12-inch rectangle. Now it's time to strech the dough. Starting from the center, reach under the dough and begin to gently pull out towards the edge. Since it's soft, the dough should stretch fairly easily. You can use your fingertips to pull, or reach into the dough with the top of your hand to then pull it out in larger swatches. Now grab a magazine or a recipe and slide it under the dough. If you can read through it, you've made it! Using kitchen shears or a knive trim off the thick edges around the edges. Now brush the dough with your melted butter and sprinkle the 70 g of cookie crumbs on the lowet half of the dough. Scoop the cherry filling onto the bottom portion of the dough in a narrow row that's about eight inches above the bottom edge and ends about three inches shy of either side. Fold the bottom and the sides of the dough over the filling and lift up the end of dough by using the tablecloth. Bring it over the entire cherry filling to cover and continue rolling. About halfway through, tuck in the sides like a burrito and continue to roll until it's all rolled up. Make sure your seam is at the bottom of the rolled up strudel. Now we need to transfer or strudel onto a big baking sheet. If your strudel does not fit perfectly just curve the strudel slightly to fit— you can even go full on half moon. Once it's sliced, nobody will know the difference. Brush the strudel with butter and bake by starting it at 180 Cesius for 45 to 60 minutes until golden brown! Let the cherry strudel cool down before slicing to allow the filling to set a bit. Serve it with a generous dusting of powdered sugar. If you want, you can add some whipped cream or vanilla ice cream! Enjoy!

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