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Cherry Strudel
A classic pastry made with paper-thin dough and a juicy cherry filling.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Place the cherries in a bowl to thaw.
Whisk the eggs with the salt, sugar, and vanilla, add the water, and stir until the sugar dissolves; then incorporate the softened butter and mix well (the butter will float in small flakes on the surface).
Gradually add the sifted flour to knead a firm dough, cover with a bowl, and let rest for 40 minutes.
Roll the dough out into a very thin sheet (this step is essential).
Brush the sheet with oil, distribute the drained cherries in an even layer, sprinkle with sugar, breadcrumbs, and flour, and roll up loosely.
Pinch the seams and tuck in the ends.
Line a baking sheet with greased parchment paper, carefully transfer the strudel by holding its edges, brush with egg, and pierce the top a few times with a knife.
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