baking & roasting

Cherry strudelServes 16Ingredients:Pastry:300 g flourA pinch of salt4 tbsp oil120-150 ml warm water1 tbsp oil for brushingFilling:200 g crème fraîche4 tsp vanilla sugar1 tsp cinnamon30 g butter60 g breadcrumbs2 jars sour cherries(each weighing 680 g), drainedTo glaze:6 tbsp melted butterIcing sugarMethod:1. Mix the flour with the 4 tbsp oil, salt and water, andknead to a smooth dough until it no longer sticks toyour fingers. The longer it is kneaded, the moreelastic it becomes, and the better and easier it is toroll out and stretch. Brush the 1 tbsp oil over thedough, and set to one side for 30 minutes.2. Brown the breadcrumbs in the butter on the hob.Combine the crème fraîche with the vanilla sugarand the cinnamon. Roll the dough out thinly on acloth that has been sprinkled with flour. Spread thecrème fraîche mixture over the pastry, leaving a 3cm border all the way round. Scatter the breadcrumbsover the crème fraîche, and arrange thedrained cherries on top.3. Fold the border inwards, pressing it down lightly.Roll the strudel up along the long side of the cloth,and transfer to the grill pan. Brush with butter, andbake. Dust with icing sugar.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1 or 2Duration: 40–45 minutes 40–45 minutesTipServe hot or cold with ahome-made custard or vanillasauce. Apple strudel makes adelicious alternative. To makethis, peel and slice or dice1000 g sharp apples, and mixwith 175 g raisins, 80 g pinenuts, 70 g sugar, 1 tspcinnamon and 1 tbsp rum.Brown about 50 g breadcrumbsin 30 g butter, and scatter overthe rolled out pastry. Spreadthe apple mixture over and rollup as before.96