Cherry Strudel Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g plain flour</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">80ml lukewarm water</li> <li class="ingredients-single-item">15ml neutral oil (sunflower or vegetable)</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tsp white vinegar</li> <li class="ingredients-single-item">100g butter, melted</li> <li class="ingredients-single-item">70g breadcrumbs</li> <li class="ingredients-single-item">700g fresh cherries, pitted (or frozen cherries, thawed and drained)</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">2 tsp cornstarch</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/4 tsp ground nutmeg</li> <li class="ingredients-single-item">Icing sugar for dusting</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large, clean cotton kitchen towel</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Cherry pitter (if using fresh cherries)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the strudel dough. In a large bowl, combine the flour and salt. In a separate small bowl, whisk together the lukewarm water, oil, egg, and vinegar until well combined. Make a well in the center of the flour mixture and gradually pour in the liquid ingredients, stirring with a fork until a shaggy dough forms. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. This develops the gluten that allows the dough to stretch without tearing later. The dough should feel soft and slightly tacky but not sticky. If it's too dry, add a few drops of water; if too wet, sprinkle in a little flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a ball, brush lightly with oil, and place in a clean bowl. Cover with a damp cloth and let rest at room temperature for at least 30 minutes (or up to 2 hours). This resting period relaxes the gluten and makes stretching easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, prepare the cherry filling. In a large bowl, combine the pitted cherries, sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and nutmeg. Stir gently to coat the cherries evenly without crushing them. Set aside to allow the flavors to meld and for the cherries to release some juice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 180°C and line a large baking sheet with parchment paper. In a small skillet, lightly toast the breadcrumbs over medium heat until golden brown, stirring constantly to prevent burning. This takes about 3-4 minutes. Remove from heat and allow to cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For the stretching process, cover a large table (at least 1.2m×1.2m) with a clean cotton kitchen towel and dust it lightly with flour. Place your rested dough in the center and roll it out into a rectangle about 30cm×20cm. Now comes the traditional technique – place your hands under the dough and gently stretch it using the backs of your hands and fingers, working from the center to the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Continue stretching very gently until the dough is thin enough to see the pattern of the towel through it – this is called "window pane" thin. Be patient and careful; this may take 10-15 minutes. If small tears appear, don't worry – they'll be hidden in the rolling. The goal is to create a rectangle approximately 60cm×80cm, or as large as your dough will stretch without tearing completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Once stretched, trim off the thicker edges using kitchen scissors. Brush the entire surface generously with about half of the melted butter, which adds flavor and prevents sogginess. Sprinkle the toasted breadcrumbs evenly over two-thirds of the dough, leaving a clean border of about 5cm on all sides. The breadcrumbs absorb excess moisture from the filling, keeping your pastry crisp. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Spread the cherry filling evenly over the breadcrumbs. Using the kitchen towel to help you, carefully lift the edge of the dough from the short end with the filling and begin rolling it up like a jelly roll, gently pulling the towel away as you roll. Don't roll too tightly or the filling might burst through. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> When completely rolled, carefully transfer the strudel to your prepared baking sheet, seam-side down, forming a horseshoe shape if necessary to fit. Brush the outside generously with the remaining melted butter, which will help it brown beautifully and create those signature flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake in the preheated oven for 30-35 minutes until the strudel is golden brown and crisp. You may need to rotate the baking sheet halfway through for even browning. The filling should be bubbling slightly at the edges – this indicates the cornstarch has activated and thickened the cherry juices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the strudel to cool on the baking sheet for 15 minutes before transferring to a wire rack. This cooling period lets the filling set slightly so it doesn't run when cut. Before serving, dust generously with icing sugar. Serve slightly warm or at room temperature with a dollop of whipped cream or vanilla ice cream if desired. The strudel is best enjoyed the day it's made, when the pastry is at its crispest. </li> </ol>