Strudel is a classic recipe and tasty notion of Austrian culinary specialists. It is prepared from the original exhaust dough, and the filling for this treat is different (cottage cheese, apples, nuts). We offer to cook strudel with cherry - a delicious dessert, where a thin, dry dough is combined with the humidity of the filling of sweet and sour cherry. A great addition to tea or coffee!

Classic recipe

The recipe itself is uncomplicated, a novice hostess will be able to execute it. However, the difficulty is rolling the dough.

In this dessert, the dough is always very thin, you need to roll it literally to transparency so that you can see the pattern of the tablecloth on which the rolling takes place.

The classic recipe involves the use of a simple yeast-free dough prepared on the most common products, even without eggs.

Important! In order for the dough to stretch well, it is recommended to use flour with a high content of gluten - this is baking flour. She has better plasticity, the ability to stretch and “remember” the shape after stretching.

The following products are needed to make two small strudel rolls:

  • 150 g of wheat flour;
  • 20 g of vegetable oil (ideally olive, but other refined can also be used);
  • 90 g of heated filtered water;
  • a small pinch of salt;
  • Quarter tsp lemon juice or vinegar.

For the filling, the thickest cherry jam is suitable, from which syrup should be drained, then add citrus zest, roasted nuts and a couple of spoons of toasted bread crumbs.To obtain the latter, you need to grate the dried bun on a grater with larger holes, then sprinkle the crumbs with melted butter (it is acceptable to take olive) and dry to a yellowish color on a sheet in the oven.

Working process:

  1. Sift the flour, pour everything else into it. Stirring with a fork, knead the dough and put on a cutting board.
  2. Stir the dough, trying to pull it well and fold again. Knead the base of the palm to make it pliable and uniform.
  3. Ideally, if the kneaded dough lies overnight in the refrigerator under a film. If time is short, then you need to give him at least half an hour.
  4. After taking out the dough, knead it well until smooth again. Leave for a quarter of an hour.
  5. Dividing in half, roll a couple of balls. When working with one, hold the second in film.
  6. Roll the ball from the center to the edges as thinly as possible. Then try to stretch your arms until the sheet is transparent. To make it easier to roll and pull, it is recommended to grease the top of the dough with oil, simply by wetting your hands in it.
  7. To make it easier later to roll the roll, place a waffle towel or linen napkin under the dough.
  8. The rolled out and stretched dough should be left for 5 minutes, so that it slightly “wears off”, after which a generous brush brush it with melted or olive oil.
  9. Sprinkle with a mixture of crumbs, sugar and chopped nuts. How much sugar to put in the powder depends on your preference. Keep in mind that these crumbs will be distributed over the entire surface of the roll, which means they should be moderately sweet, tasty.
  10. To sprinkle, spread a cherry roll from one edge and cover it with dough. Squeeze a little for evenness with your hands and fold the roll, raising the edge of the towel.
  11. Lay the rolled roll on a greased baking sheet with the seam down. Lubricate the top with vegetable oil.
  12. Oven 35 minutes at a temperature of 160 degrees. You can open the oven a couple of times and anoint the top again with oil.

You can decorate rolls with sweet powder.

From puff pastry

When there is no time to pull the dough, we recommend baking a quick dessert using the ready-made store base. Strudel with puff pastry cherries will be not quite real, different from the classic, but still delicious, with a crispy base and a fragrant juicy filling.

To prepare it you will need:

  • a pack of dough - a pound;
  • 0.4 kg of cherries;
  • 50 g melted fatty oil;
  • 100 g or a little more granulated sugar;
  • 50 g of ready-made sweet crackers.

To roll out the dough, let it "breathe" and take room temperature.

Having cut the layer in half, it is necessary to roll out two pieces, one of which is slightly larger than the other in height and width.

  1. To fill the goodies, peeled cherries, put in a colander to stack juice, combine with sugar and breadcrumbs.
  2. Lubricate the smaller sheet with plenty of oil and distribute the filling evenly over it.
  3. Cut the second sheet across the strips with a distance of 2 cm between them, grease with oil and put on the coated side on the cherry. Pinch the edges.
  4. Bake strudel, which will turn out to be different from the usual classic in appearance, but similar in taste.

With the addition of cottage cheese

Adding cottage cheese can improve any baking. So the strudel will become softer and softer if you introduce a little fresh, non-acidic product into the filling.

You can use the dough from the previous options, or you can take a different recipe:

  1. Put a pinch of salt, half a glass of sugar and 150 ml of heated water on 230 g of flour. Knead the dough well and prepare for strudel.
  2. Having smeared with oil the rolled and extended sheet of dough, sprinkle it with 2 tbsp. spoons of breadcrumbs.
  3. Then it remains to free a pound of fresh cherries from the seeds, let the juice drain and sprinkle the berries with sugar.
  4. On the dough sheet with breadcrumbs, lay the curd rubbed through a sieve over the entire surface, lay the cherry on top as well. Wrap the roll, pinch or twist the edges, and leave the seam below, on the baking sheet.
  5. Lubricate with yolk or oil and bake at t = 180 ºС for about half an hour.

Curd strudel

For baking strudel with cottage cheese and cherries, other recipes are also used.

So, the curd mass can also be used as a basis. Then you get the so-called false puff pastry - moderately moist, barely exfoliating, tender and tasty.

You will need:

  • 200 g premium flour;
  • half a spoonful of confectionery powder;
  • as much quicklime soda;
  • 1000 g frozen quality margarine or regular butter;
  • pack of cottage cheese.

The algorithm is not too different from those already described:

  1. After combining the dry ingredients, mix them, add chopped margarine and grind quickly to large crumbs. Put the cottage cheese, combine, not kneading much. Put the composition in a bag and knead it with your hands to a flat layer. Let it rest in the refrigerator for now.
  2. Filling - cooked cherry. We take it 300 g. In a pan, mix the berries with an incomplete spoonful of starch and 2 - 3 tablespoons of sugar. The juice that cherry gives will turn into jelly when heated. Bringing it to a boil, boil a little until thickened and let it cool completely. The filling is ready.
  3. Now we take out the dough, put it out of the bag and roll it on a table dusted with flour to a thickness of 1 - 2 mm. If the dough sticks, sprinkle a little flour on the table and rolling pin.
  4. Having rolled the base into a thin layer, sprinkle it with 3 tablespoons of sugar, roll it with a rolling pin and, stepping back from the short edge of 5 - 6 cm, lay out the cherry roller. You need to step back so that the free edge is enough to cover the layer of berries.
  5. Next, we wrap the roll, a little bit we fasten the edge on the sides and at the end. We shift the workpiece onto a baking sheet by placing parchment or baking paper. We put the roll in the oven, heated to 210 degrees, bake for 25-30 minutes. Sprinkle the finished product with powdered sugar and serve in a cooled form.

With frozen berries

Cherry can be frozen, the main thing is that it be pitted.

For 600 g of frozen berries is taken:

  • 300 g flour;
  • 100 - 120 g of water;
  • a pinch of salt;
  • 100 g butter;
  • 50 g of vegetable oil;
  • 1 egg
  • 150 g of sugar.

Defrost the cherry and drain the juice. From the latter, you can later cook the sauce by adding a little sugar and 5 g of starch.

  1. In the usual way, knead the flour with water, salt and an egg. Stretch the dough.
  2. Separately, take 50 g of stale rolls and almonds. Grind the almonds, crumble the roll and fry in butter. The crumbs are mixed with sugar and almonds - this is a sprinkle.
  3. Next, the strudel is formed, as in previous recipes: a layer of crumbs on the entire surface of the dough, then - cherries. Roll rolls, pinched and baked.

Serve dessert should be sprinkled with powdered sugar and poured cherry juice sauce.

Tasty recipe:puff pastry apple strudel

Austrian strudel with cherry

An Austrian strudel with cottage cheese in the dough is being prepared, and an apple is present in the filling.

For the test is taken:

  • 200 g of flour and cottage cheese;
  • 4 egg yolks;
  • a quarter teaspoon of salt;
  • 80 g of sugar.

For filling:

  • 120 g of sugar;
  • 200 g of cherries;
  • 4 apples
  • 40 g of cognac;
  • butter for frying;
  • some cinnamon.

Prepare the dough by combining all the components, and leave for a couple of hours in the refrigerator, then roll out.

  1. For the filling, let the cherries drain, peel the apples and cut into cubes.
  2. Fry apples with cinnamon and brandy in oil, then add sugar and put cherries.
  3. Lay out the filling on a sheet of dough, roll the roll and pinch the edges.
  4. Oven 35 minutes in the oven.

Serve with whipped cream and a cream ball of ice cream.

Cooking in Viennese

You can make strudel according to a special Vienna recipe using the above technology and the following test recipe:

  • 200 g of flour;
  • chicken egg;
  • a couple of spoons of ghee;
  • 50 g of water;
  • 1 tsp table vinegar.

For filling:

  • a pound of cherries;
  • 50 g coarsely chopped almonds;
  • some cinnamon;
  • 5 tablespoons of granulated sugar;
  • 70 g of sweet crumbs.

To smear a sheet of dough, an additional 25 g of ghee is required, plus powdered sugar to sprinkle the finished product.

Pita strudel with cherry

Very fast, easy and delicious! For 1 pita (for 2 servings of strudel), 300 g of cherries, 40 g of sugar, 1 egg, a spoon of milk and a bag of vanilla sugar are taken. To thicken the filling, it is recommended to put a teaspoon of starch in the cherry.

  1. The oven turns on 180 degrees.
  2. While the oven is warming, the cherry flows around in a colander so that there is no excess juice in the filling.
  3. Sugar is added to it. Berries are sprinkled with starch.
  4. Pita bread is spread with a mixture of eggs and milk, sprinkled with vanilla sugar.
  5. Cherry is laid out and roll is rolled.

Dessert is baked until cooked.

Filo pastry dessert

We take the finished filo dough at the rate of 12 pieces for three rolls.

  1. We coat each layer with butter (a total of 100 g of butter will be required), stacking in a stack.
  2. On the top layer lay chopped walnuts (only half a glass).
  3. For the filling, take two glasses of peeled cherries, drain the juice, add a couple of tbsp. tablespoons of starch and two-thirds of a glass of sugar. We cook everything in a pan until thickened, cool. The filling is ready.
  4. We spread the resulting composition from one edge of the dough, stepping back a couple of centimeters from it, turn the roll. We fix the edges and send the dessert to the oven.

Strudel is a delicacy that captivates millions of people in the world with its simplicity and taste. Join the army of admirers, try yourself as the author of your own culinary masterpieces and delight your home with first-class pastries.

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