Bakery products

Strudel with cherry

Ingredients for making strudel with cherry


  1. Vegetable oil 50 milliliters
  2. Chicken egg 1 piece
  3. Wheat flour 250 grams
  4. Salt half a teaspoon
  5. Butter 25 grams (for rolling)
  6. Purified water (boiled and warm) 150 milliliters

Stuffing and Cherry Syrup:

  1. Frozen cherries 600 grams
  2. Potato starch 5 grams
  3. Granulated Sugar 300 grams
  4. Wheat bread (dry) 50 grams
  5. Almonds 50 grams
  6. Butter 30 grams (for frying)
  7. Purified water 2 tablespoons

Other products:

  1. Powdered sugar 50 grams (for serving)
  2. Butter 50 grams (for lubrication)
  • Main ingredients: Eggs, Cherry, Butter, Nuts, Flour
  • Serving 1 serving
  • World cuisineAustrian cuisine


Kitchen scale, Stewpan - 2 pieces, Wooden kitchen spoon, Colander, Stove, Tablespoon, Teaspoon, Whisk, Deep bowl - 2 pieces, Measuring cup, Plastic wrap, Refrigerator, Blender, Deep plate - 2 pieces, Frying pan, Kitchen spatula, Oven, Nonstick baking tray, Baking paper, Linen dishcloth, Rolling pin, Baking brush, Kitchen mitts, Fine sieve, Flour sieve, Knife, Plate

Cooking strudel with cherry:

Step 1: prepare the cherries and boil the syrup.

In a deep saucepan, put 600 grams of frozen cherry, pour 200 grams of granulated sugar and put it on a small fire.
Stirring the mass with a wooden kitchen spoon, bring it to a boil and completely melt the sugar grains.

Boil cherry syrup 5 minutes. Remove the stewpan from the fire, put it on the countertop and let the cherries cool in syrup.
Then we discard the contents of the stewpan in a colander with a fine mesh, after setting it on a deep bowl.
We leave in it cherries on 10 - 15 minutesthus allowing the syrup to drain well.

After some time, pour the syrup back into the saucepan and put it on medium heat.
Then we stir in a glass 2 tablespoons of pure cold water and 5 grams of starch (a teaspoon without a slide).
Add the resulting mixture to a saucepan with boiling syrup, while stirring the liquid with a whisk until a homogeneous consistency. As soon as the syrup thickens, remove it from the heat and cool.

Step 2: prepare the dough.

Now we take a clean deep bowl and sift wheat flour into it through a sieve. Add to it 50 milliliters of vegetable oil, 150 milliliters of warm water, half a teaspoon of salt and a chicken egg without shell. With clean hands, knead the soft dough.

Then we grease the working surface of the table with 25 grams of butter and continue kneading on it for 10 minutes. After that, the dough will become more dense and elastic. Roll up the prepared semi-finished product in a ball, wrap it in plastic wrap and send it to the refrigerator for at least 30 mint, maximum for 1 hour.

Step 3: prepare almonds and dry bread.

While the dough is infused, prepare the filling and start with nuts. Put 50 grams of almonds in a dry blender bowl, turn on the kitchen appliance at high speed and grind the nuts into crumbs. After pouring it into a dry deep plate.
In the same way, grind 50 grams of dry white bread and transfer its grains to a separate clean plate.

Step 4: prepare the filling.

Then put in a pan 30 grams of butter and put it on medium heat. After a minute, spread the breadcrumbs in the heated oil and fry it for 2 minutes, stirring with a kitchen spatula.
Then remove the pan from the heat, add chopped almonds and 100 grams of granulated sugar to it. Mix foods thoroughly for 2 - 3 minutes. Then cool the filling to room temperature.

Step 5: prepare the oven, baking sheet and oil for greasing.

Meanwhile, in a small stewpan, melt 50 grams of butter and cool it to room temperature. In 5 - 7 minutes before starting the preparation of the test, turn on and preheat the oven up to 180 degrees Celsius. We also cover the non-stick baking sheet with a sheet of baking paper.

Step 6: prepare the dough.

After the dough has infused the set time, we proceed to the formation of strudel.
We cover the tabletop with a linen towel, sprinkle its surface with a thin layer of flour and spread the dough on it, which is also sprinkled with flour.
Using a rolling pin, we roll out the semi-finished flour product into a thick layer up to 1 centimeter.

Then we lift it from the bottom with the back of the palms and stretch the dough in a circle, while trying to give it the shape of a rectangle.
We pull slowly so that it does not tear. When a vague pattern of the towel is visible through the stretched layer, we stop drawing the dough.
If a lot of holes have formed on it - do not worry, after the formation of the roll all the flaws will disappear. the main thing - not get started roll out the dough againotherwise, we will take in a lot of flour. From this dessert will be very tough.

Step 7: form the strudel.

Using a baking brush, grease the surface of the stretched dough with melted butter.
Then we spread on it an even layer a mixture of nuts, bread crumbs and sugar, stepping back from the edges of the layer 3 - 4 centimeters.
On one side we leave more free space, approximately 7 to 10 centimeters. This will be the top layer of the strudel. Put cherries on top for sprinkling.

Then we bend the edges of the dough from the sides inward, except for the edge, which will be the top layer.
Using the same towel, we turn off the strudel, not forgetting to lubricate the top of the roll with melted butter after each turn.

Gently pinch the edges of the seam with your fingers, that is, connect the dough from the upper strudel layer to the roll base.
Also, carefully spread the flour product with the seam down on the prepared baking sheet.
If desired, leave it flat or give the shape of a horseshoe and again grease the strudel with oil.

Step 8: bake strudel with cherry.

Put the baking sheet with the strudel in the preheated oven and bake it 40 - 45 minutes. After the required time has passed, the dough will reach full readiness, and the pastries will be covered with a beautiful blush.

We put on kitchen gloves, take out a baking sheet from the oven and put it on a cutting board, previously laid on the kitchen table.

Immediately lubricate the strudel with the remaining butter, this will make its surface more rosy. Cool him down 5 - 7 minutes, serve and serve.

Step 9: serve the strudel with cherry.

Cherry strudel served warm. After 5 to 7 minutes after baking it is sprinkled with powdered sugar and cut into portions. A little cherry syrup is poured onto the bottom of the dessert plates, slices of baking are spread on it and complemented with ice cream balls or whipped cream. This yummy is pleasant to relish with fresh hot drinks: tea, coffee, cocoa. Enjoy it!
Enjoy your meal!

Recipe Tips:

- If desired, a bag of vanilla sugar can be added to the filling.

- Instead of frozen cherries, you can use fresh.

- Almonds can be replaced with any other edible nuts.