Cherry Strudel

Ingredients

For strudel dough:

10 oz plain flour
Pinch of salt
1 egg (beaten)
¼ pint luke-warm water
Little butter (melted)
Icing sugar (for dusting)

For filling:

2 lb Morello cherries
4 oz cake or breadcrumbs
1 teaspoon cinnamon
8 oz caster sugar
4 oz ground almonds

 

Method

Sift the flour and salt into a mixing bowl. Add the egg to the flour with the warm water. Mix until smooth, turn on to a pastry board and knead and beat until elastic. This is done by repeat­edly picking up the dough and throwing it down on to the board until it is smooth and shiny and leaves the hand cleanly.

 

Put in a floured basin, cover and leave in a warm place for 15 minutes. Meanwhile, prepare the filling. Stone the cherries and mix to­gether with other ingredients. Set aside.

 

Set the oven at 400°F or Mark 6. Roll the pastry on a floured cloth and then pull gently from all sides until paper-thin. Brush well with melted butter and, using scissors, trim ¼  inch from all round the edge.

 

Fill with cherry mixture, roll up and bake in pre-set oven for 30 minutes until crisp and golden. Dust with icing sugar when slightly cooled.

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