In the original design, a strudel with a cherry is baked from a dough, which requires a certain skill and, of course, a spare time. But busy housewives have long been using the lazy recipe for such a dessert, suggesting the preparation of a puff pastry.
A classic strudel recipe with a cherry made from puff pastry
Ingredients:
- flaky yeast-free dough - 495 g;
- flour - 35 g;
- cherry seedless - 495 g;
- sugar - 110 g;
- bread crumbs - 85 g;
- walnuts or almonds - 85 g;
- corn starch - 30 g;
- butter peasant creamy - 45 g;
- chicken small egg - 1 pc.
Preparation
Ready puff pastry for twenty minutes before cooking is extracted from the freezer and let it thaw. Now, on the surface dusted with flour, we roll out the layer as thin as possible and spread it over the entire perimeter with the melted oil. Now we knead the dough with breadcrumbs for breading and crushed with nuts, retreating about a centimeter from the edges.
We rinse the cherries, let them dry and extract the bones from it. Put the berries in a bowl, add the starch and mix. Now we spread them evenly over the entire surface of the rolled and oiled puff pastry, rub it with sugar and roll the product with a roll. We protect the edges carefully and lay the workpiece on a baking sheet, covering it with a pre-parchment cut.
We stick the product on top in several places with a toothpick, cover it with a beaten egg and place it for baking in a preheated oven to 210 degrees. After fifteen minutes, remove the finished strudel into a dish, let it cool. We rub out powdered sugar and can serve, dividing the delicacy into portions.
Strudel made of puff pastry with frozen cherries and apples
Ingredients:
- puff yeast dough - 495 g;
- flour - 35 g;
- cherries frozen pitted - 295 g;
- fresh apples - 170 g;
- ground cinnamon - 5-10 g;
- sugar - 110 g;
- bread crumbs - 85 g;
- nuts crushed - 85 g;
- butter peasant creamy - 45 g;
- chicken small egg - 1 pc.
Preparation
In this case, to prepare the strudel, we take the yeast ready puff pastry. As in the previous recipe, it is thawed beforehand and rolled out as thin as possible.
The filling is also prepared in advance. Cherries are thawed, thrown back to the colander and let the juice drain. Apple fruits are rinsed with cool water, we clean from skins and cores with seeds, and cut the flesh into small cubes. We put the resulting apple mass in a saucepan, pour a little water and let the fruit for five minutes, stirring. Now sprinkle sugar and cinnamon, throw the same cherries thawed without syrup and remove from the fire. After the filling has cooled, proceed to the design of the strudel. The rolled layer is oiled with the melted peasant butter, we tinkle with breadcrumbs and nuts, and also we lay out the prepared stuffing from cherries and apples around the perimeter. We turn a little long edges
We smear the strudel preform with a slightly beaten egg, pierce the toothpick from above in several places and place it for further cooking in a heated oven. This time the temperature of the device should be at a level of 180 degrees. As soon as the product has browned, we extract it to the dish, cool it, rub it with sugar powder and can serve, cutting the delicacy into portions slices.
It is very tasty, if the cherry strudel is added to the plate with a vanilla ice cream ball.