Sour Cherry Strudel

My grandmother made strudel by stretching the dough over a table until you could read a newspaper through it. I have never managed that, but this recipe gets close. The dough is flour, cold water, oil, and salt, kneaded until smooth and elastic, then rested in the fridge for an hour. You divide it into three, roll each piece thin, and stretch from the centre outward until it is almost translucent.

The filling is sour cherries mixed with vanilla bean seeds, sugar, and cornstarch. It spreads across the stretched dough, you roll each strudel up, brush the tops with oil, and bake at 356°F (180°C) for forty minutes. Powdered sugar when it comes out. Three strudels from one batch of dough.

Tips for Making Sour Cherry Strudel

Rest the dough before stretching

At least one hour in the fridge. The rest allows the gluten to relax, which makes the dough stretch without tearing.

Keep your hands oiled while stretching. The dough should be pulled gently from the centre outward. Thick edges get trimmed with a knife.

Use enough cornstarch in the filling

The cornstarch absorbs juice from the sour cherries during baking. Without it, the filling is too wet and the bottom of the strudel turns soggy.

Mix the cornstarch, sugar, and vanilla bean seeds into the cherries before spreading. Do not let the mixture sit too long or it gets watery.

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Sour Cherry Strudel

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• 
  Author: Tamara Novakovic
• 
  
  Total Time: 70 minutes
• 
  
  Yield: Serves 6
• 
  
  Diet: Omnivore

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Description

A traditional Croatian dessert, this flaky strudel is filled with sweet and tart sour cherries. Perfect for a summer gathering!

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Ingredients

Units
USM

• 1 lbs (454 g) all-purpose flour
• 1 cups (237 ml) cold water
• 5 tbsp vegetable or sunflower oil
• 1 tsp salt
• 1 lbs (907 g) pitted sour cherries
• 2 oz (150 g) sugar
• 1 vanilla bean pod
• 1 oz (80 g) cornstarch
• powdered sugar

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Instructions

1. Make the dough at least one hour in advance. Combine all ingredients, knead well to form smooth, elastic dough, and wrap in cling foil. Refrigerate for at least 1 hour.
2. Divide the dough into 3 equal parts. Roll each part out thinly on a lightly floured surface, keeping it and your hands oiled. Stretch each piece by pulling from the middle outwards in a circular motion until as thin as possible. Trim thick edges with a knife.
3. Prepare the filling: Combine sour cherries, vanilla seeds, sugar, and cornstarch.
4. Spread the filling evenly onto each stretched dough piece, leaving the edges empty.
5. Roll each strudel and place it into baking trays lined with parchment paper. Brush the tops with a bit of oil.
6. Preheat oven to 356°F (180°C).
7. Bake for approximately 40 minutes.
8. Let cool slightly and dust with powdered sugar.
9. Serve with a dollop of whipped cream or ice cream.

Notes

• To prevent sticking, lightly dust your work surface and rolling pin with semolina flour instead of all-purpose flour.
• For a richer flavor, use a combination of sour cherries and sweet cherries in the filling.
• Store cooled strudel in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Croatian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 40
• Sodium: 100
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 10
• Carbohydrates: 60
• Fiber: 3
• Protein: 4
• Cholesterol: 10

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