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Cherry Strudel<br />
makes 18 slices, takes 50 minutes<br />
1 Package of strudel pastry (Phyllo<br />
pastry)<br />
3 tbsp of butter, melted<br />
500 g cherries, cored<br />
50 g finely ground walnuts<br />
30 g raisins<br />
1 tsp cinnamon<br />
5 tbsp sugar<br />
4 tbsp bread crumbs<br />
1 large clean kitchen towel (used to<br />
roll strudel)<br />
1 egg<br />
Lay out clean wet towel and put sheets of strudel pastry on top. Butter<br />
the strudel pastry. Sprinkle bread crumbs, sugar, cinnamon, raisins and<br />
walnuts.<br />
Place cherries on top and take the edge of the towel nearest you and<br />
slowly start to make a big roll by pulling up and towards you.<br />
Then tuck the ends of the strudel underneath itself.<br />
Beat an egg and brush the pastry with it and bake at 180 °C degrees<br />
for about 30 minutes.<br />
Cool and cut into slices and dust with powdered sugar. You can vary<br />
the filling by adding raisins.<br />
If you add raisins you must first soften them in hot water and then dry<br />
them before using.<br />
When you lay out the strudel pastry sheets you will want to have at<br />
least 2 or 3 layers buttered on top of one another.<br />
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