Cherry and Almond Strudel
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 1 egg
- 3 Tbsps vegetable oil
- Pastry flour (for rolling out)
- 25 grams melted butter (for brushing)
- Filling
- 300 grams jarred or fresh Sour cherry
- 120 grams almonds
- 500 grams cream cheese
- 3 egg yolks
- 120 grams sugar
- 2 Tbsps breadcrumbs
- powdered sugar (for dusting)
Preparation steps
For the dough: Combine the flour, salt, egg, vegetable oil and 1/8 liter (approximately 1/2 cup) water in a large bowl. Knead to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.
For the filling: Drain the sour cherries or remove the pits if using fresh cherries. Quickly blanch the almonds in boiling water and remove the skins. Puree 2/3 of the almonds and finely chop the rest. Strain the quark in cheesecloth or a clean tea towel overnight. Mix the strained quark with the sugar, egg yolks and almond puree until smooth. Fold in the cherries and chopped almonds.
Preheat the oven to 180°C (approximately 350°F). Grease a baking sheet with oil.
Lay a large tea towel flat on your work surface and sprinkle with flour. Roll the dough out onto the towel to about 60 x 40 cm (approximately 24 x 16 inches). Brush the top half of the dough with melted butter and sprinkle with breadcrumbs.
Spread the filling over the breadcrumbs, leaving about a 5 cm (approximately 2 inch) border.
Carefully roll up the dough using the tea towel and place seam side down onto the prepared baking sheet. Brush with the remaining melted butter and bake for 40 minutes, until golden brown. Allow to cool on the baking sheet. Dust with powdered sugar before slicing and serving.
