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Thin flaky layers make the strudel recipe!
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Cherry Strudel

A taste of tradition! This Old Fashioned Cherry Strudel is filled with comforting fruit flavors, warming spices, and a flaky, hand-rolled crust.
Prep Time1 hour
Cook Time35 minutes
Rest Time1 hour
Total Time2 hours 35 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 14 serivngs
Calories: 204kcal
Author: Laura

Equipment

Ingredients

Strudel Dough

  • 2 1/2 cups Bread Flour you CAN use All-Purpose Flour as well
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 2 egg yolks
  • 2 teaspoons oil
  • 1 teaspoon vinegar
  • extra oil

Cherry Strudel Filling

  • 2 cups of dried tart cherries divided--these are lightly sweetened dried cherries
  • 1/2 cup sugar
  • 2 Tablespoons brown sugar
  • 1-2 teaspoons orange zest
  • 1/2-1 teaspoon grated ginger or ginger paste
  • 1/2 - 1 teaspoon cinnamon
  • 3/4 pound apples something tart and fresh like a gala or fuji
  • 3 Tablespoons melted butter

Finishing Touches

  • 4 Tablespoons melted butter
  • 1/2 dry white bread crumbs
  • powdered sugar for sprinkling

Instructions

  • make the dough: put the flour and salt in the bowl of a KitchenAid Mixer, give it a stir
  • mix the water, egg yolks, oil, and vinegar together, add to the bowl of the KitchenAid
  • stir to form a soft dough
  • once the dough comes together let it knead for 8-10 minutes
  • then turn the speed up two notches and let it work for another 8-10 minutes until
  • lightly oil a clean bowl, add the dough, turn to coat, cover, and store in the fridge for at least an hour
  • To Make Filling: put 1 1/2 cups of cherries in the bowl of a food processor, add the sugar, spices, and orange zest, pulse to chop, put it in a bowl
  • grate the apple peel and all, squeeze out as much of the moisture as possible
  • add the grated apple, the last the whole cherries, and the melted butter to bowl and mix to combine-this mixture can be refrigerated up to 24 hours before being made into a strudel
    The cherry strudel filling in a baking dish.
  • To Make Strudel: preheat the oven to 400˚
  • Lay out a tablecloth on your table and dust it with flour
    Flour dusted tablecloth laid in the table.
  • Get out your rolling pin
  • Give yourself about 30 minutes for stretching the dough
  • grease up your hands and gently stretch the dough into a rectangle to start with
  • Once it's too big to handle lay it out on the prepared cloth
  • Use the backs your hands to gently stretch the dough out to about 4 feet long by 18-24 inches wide
  • It's helpful to place one hand on top of the dough and slide the other under the dough, knuckle side up, and lift and stretch
  • If your dough rips, no a big deal, just work around it, keep stretching all around the hole, just being careful not to tug directly on the hole.
  • Once you get it as big as you feel you can stretch it you can try to keep rolling with the rolling pin OR take turns between the two methods.
  • Once you can clearly see through the dough to the tablecloth underneath, your dough is probably thin enough
    Melted butter drizzled over the thin dough.
  • Go around the edges with your fingers and get them as thin as possible
  • drizzle the melted butter over the dough and gently spread it around
    Melted butter drizzled over the thin dough.
  • then sprinkle with bread crumbs
    Bread crumbs sprinkled over the dough.
  • put the filling at one short end of the dough
    Filling added to the dough.
  • use the sheet to gently lift the dough and roll it over the filling, keep rolling until you're left with a log like strudel
    Rolling the strudel dough.
  • pinch and fold each end under the log, making sure to really get it tight so it doesn't leak
  • carefully place it on a baking sheet and brush with melted butter
  • bake at 400˚ for 30-35 minutes
  • when it's done remove it to a baking rack to cool
    Cherry strudel in a cooling wire.
  • sprinkle with powdered sugar before serving

Notes

•add the MINIMUM of spices called for to start with, taste and add more as desired

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 131mg | Potassium: 100mg | Fiber: 2g | Sugar: 14g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.4mg