Those who have known my blog for years know that I love fruits and everything that has to do with fruits (ice cream, cakes, tarts, desserts all you want)
One of the good things about this time of the year (aka summer) you can take advantage of the fruit that is more abundant although some fruits can be seen almost all year (they come from other countries and different seasons)
So I done a streusel with cherries ( I didn't want the cherries to be lost !)
Finally I made this strudel with apples and cherries, and anyway if you dont have cherries you can make with frozen cherries or with cherry jars (pitted tart cherries)
I used ready-made dough although I usually do it. But it is an easy and delicious recipe.
Adapted from : Foodiecrush
and Vegan nook
1 1/2 cup cherries pit removed
(or frozen cherries or 1 can pitted tart cherries)
1 package frozen puff pastry (defrot about 30 minutes before)
1 to 2 tablespoons brandy or rum
1/2 cup raisins
3 granny smith apples cored
peeled and thily sliced
juice of 1 lemon
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dry fine breads crumbs or panko
1/2 cup butter melted
1/3 cup sliced almonds
In a small bowl add the cherries and raisins in brandy or rum and soak about 30 minutes. Drain and set aside.
(if you are using pitted tart cherries drain first.)
Add the sliced spples to a large bowl and coat with lemon juice to avoid turning brown.
In a smaller bowl mix the sugar cinnamon and nutmeg until blended rserve 1 tablespoon of the cinnamon, sugar mixture and add to the apples along with the cherries. Add the bread crumbs and gently stir to combine.
Preheat oven to 190 ° C ( 375 °F)
Unfold the puff pastry and roll out onto a lightly floured surface to approximately 11 x 15 inches ( 27 x 38 cm aprox).
Spoon the mix of cherries, raisins and apples out onto the dough in a line down the middle .
add some cinnamon and nutmeg mix you set aside.
Fold one edge over the mix then take the opposite side and fold it over . Tuck in the ends.
Brush the top of the strudel with melted butter then add the sugar and aliced almonds.
Carefully transfer the strudel to a baking sheet lined with parchment paper.
Bake 20 to 30 minutes or until the top is golden and puffy.
Allow the strudel to cool 20 to 30 minutes before slicing.
Print recipe here
Strudel de cerezas y manzanas en masa de hoja