Before my friends in the Northern Hemisphere say, we don't have cherries at this time! I have to tell you this wonderful recipe can be made with frozen or jar cherries. And it works very well.
But here I use fresh cherries because we are in summer.
It is serious Christmas in summer. Is a little exhausting.
Source : Foodnetwork.co.uk
Merry Christmas :)
2 1/2 cups plain flour
1/2 teaspoon apple cider vinegar
3 tablespoon vegetable oil
1/4 teaspoon salt
1 cup warm water
3 cups pitted tart cherries (these can be frozen or jarred)
3 tablespoon cornstarch
1 1/2 cup sugar
2 cinnamon sticks
Icing sugar for dusting
1 egg whisked with 2 tablespoon water
1/3 cup unsalted butter
2/3 cup breadcrumbs
For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water and add thos to the cherries, stirring until the juices have thickened and the cherries are glossy. Set aside to cool before using.
For the strudel dough, blend the plain flour with the salt in a mkixer fitted with the paddle attachment. Add the water, oil and vinegar and mix on low speed until the dough comes together and then increase by one speed and knead for 2 -3 minutes (the dough will seem sticky).
Turn the dough out onto a lightly floured work surface and continue to knea the dough until it seemd a smooth but elastic texture. (If is neede add some flour)
Place the dough in a covered bowl and set aside to rest at room temperature for at least an hour.
To assemble, preheat the oven to 190°c (375 °F)
Lay a clean tablecloth out over your work surface and dust it evenly with flour.
Place the strudel dough in the middle of the tablecloth and with a dusted rolling pin spread the dough out as far as you can.
Now switch to only using your hands (and keep them with flour) and pull and stretch the dough from underneath, until the dough will be really thin.
Once stretched as far as it can, brush the entire surface of the dough gently with butter.
Sprinkle the dough with breadcrumbs, then spoon the cool cherry over one end of the strudel.
Trim away the pieces of dough and, using the tablecloth to lift it onto a parchment lined baking tray and pinch the edges to ensure the strudel is sealed.
Brush the top with egg wash and bake about 40 minutes until it is a rich golden brown. Alow the strudel to cool for at least 20 minutes before slicing and serve each slice generously dusted with icing sugar.
The strudel can be stored refrigerated for up 3 days.
Strudel de cerezas