Cherry Strudel

For the cherry strudel, first prepare the strudel dough. For this, prepare salt, flour, water, oil and apple cider vinegar to a smooth dough. (The dough should be smooth and silky).

Shape into a ball, rub with oil and wrap in plastic wrap. Let rest for about 2 hours. Roll out the dough a little on a floured tea towel, then stretch it out with your hands to a size of 90 x 70 cm.

For the filling, melt butter, spread about 3/4 on the dough. Mix almond kernels with breadcrumbs, brown in a coated frying pan without fat.

Sprinkle about a quarter of the dough on the long side. Spread the cherries evenly on top, sprinkle with sugar and cinnamon.

Roll up the strudel with a cloth, press the ends tightly together, place on a greased baking tray in a horseshoe shape, brush with half of the remaining butter.

Bake in the preheated oven at 200 °C convection oven for about 40 minutes.

After baking, brush the cherry strudel with the remaining butter, cool and dust with vanilla powdered sugar.

Preparation Tip:

Serve the cherry strudel slightly lukewarm with vanilla ice cream.

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