Cherry strudel

Strudel is a type of sweet or savory layered pastry with a filling inside,
that gained popularity in the 18th century through the Habsburg Empire (1278-1780).
Strudel is also related to the Ottoman Empire's pastry baklava,
and is a traditional pastry in the whole area formerly belonging to the Austro-Hungarian Empire.


•    Phyllo pastry - 600 grams
•    8 cups  washed, pitted, drained  black cherries
•    1  1/2 to 2  cups sugar or to taste
•    Powder sugar  for dusting
•    Bread crump   ½ cup
•    Butter    70 gr


Spread  4 - 6  philo pastry sheets at the clean cotton tablecloth.
Brush the sheets with melted butter.
Put the all the cherries in one thick line over the sheets.
Sprinkle with 2-3 large tbs spoons of custard sugar and 1 tbs of breadcrumbs.
Roll the dough to a 1/8-inch thickness.
Repeat the procedure until you run out of phalli pastry sheets and cherries.
Using the tablecloth to roll the strudel away from you, until it is completely rolled.
Brush the top of the strudel with melted butter.
Cut into sections that will fit your baking sheets and tuck in ends of strudel.
Place rack in middle of oven and heat to 250 degrees C Bake 10 minutes,
reduce heat to 175 degrees and bake 20 to 25 minutes more or until strudel is crisp and golden.
 Remove from oven, cool slightly and then cut on an angle into slices. Dust with confectioners' sugar.


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