Kirschstrudel (Fresh Cherry Strudel) Recipe |
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour 30 mins
Dough
- 1 cup all-purpose flour
- 3 tbsp vegetable oil
- ½ tsp salt
- 5 tbsp cold water
- 2 tbsp butter
- Powdered sugar for garnish
Filling
- 2 cups fresh cherries, pitted
- ½ cup sliced almonds
- 2 tbsp sugar
- ½ tsp vanilla extract
- Add flour, oil, and salt to a standalone mixer and mix on low with a paddle attachment.
- Add water 1 tbsp at a time until a dough forms. Add more water as needed. Dough should clean sides of the bowl .
- Switch to a hook attachment and knead for 5 minutes (you can also knead the dough by hand for 10 minutes). Remove and knead by hand 2 minutes on a floured surface. Throw dough hard on surface a few times in between.
- Gather dough into a ball and wrap with plastic wrap. Let stand 30 minutes at room temperature in a cool place.
- While dough is resting, pit cherries and slice them in half and add to a large bowl. Mix in sugar and vanilla and let stand until dough is ready.
- Preheat oven to 425 degrees F (220 C).
- Roll dough on a large floured table cloth as thin as possible (at least 12x16 inches).
- Turn the dough so the longest side is horizontal to you. Add cherry filling to lower ⅓ of the dough, and sprinkle sliced almonds on top.
- Using the table cloth to turn dough over, roll the dough as tight as possible around the filling, and continue rolling all the way.
- Transfer carefully to an ungreased baking sheet and form into a crescent shape.
- Brush the top with melted butter and bake for 25-30 minutes.
- Remove from oven and sprinkle powdered sugar over the top. Let cool for 10 minutes, and sprinkle more powdered sugar over the top before cutting and serving. I found it easiest to cut with a pizza cutter.
- Serve warm with tea.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/kirschstrudel/
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