Scarlett WCherry Strudel
July 23rd 2006 15:27
Cherry Strudel
About Strudel
Strudel is a type of Central European pastry, especially popular in Austria, where it is believed to have originated. Strudel pastry is very elastic, it is made from flour with a high gluten content and with very little fat and no sugar. The pastry is rolled out and stretched very thinly over the back of one’s hand, it should be so thin that a newspaper can be read through it. Then the pastry is laid out on a tea towel, filled and then rolled up with the towel. It is baked in an oven.
INGREDIENTS
Serves 8-10
250 gm / 2¼ cups strong flour
75 gm plain flour
1 egg, beaten
150 gm / 10 tablespoons butter, melted
100 ml / ½ cup warm water
sifted icing sugar, for dredging
For the filling
65 gm / generous ½ cup walnuts, roughly chopped
115 gm / generous ½ cup caster sugar
675 gm / 1½ lb cherries, stoned
1. Preheat the oven to 200 degrees Celsius. Sift the flours together in a large warm bowl. Make a well in the centre; add the egg, 115gm/½ cup of the melted butter. You can do this by hand or use a mixer. Stirring constantly, gradually add the lukewarm water. Keep the mixture a smooth paste and keep mixing until a soft dough is formed. Turn dough onto a slightly floured pastry board. Hold dough above board and hit it hard against the board about 120 times. Dough will become smooth and elastic and leave the board easily. This goes faster than you think. Knead slightly and pat into a round. Lightly brush top of dough with cooking oil. Cover with inverted bowl or wrapped in clear film and allow to rest 30 minutes.
2. Meanwhile in a large bowl, mix together the chopped walnuts, sugar, cherries and breadcrumbs.
3. Rolling and stretching the dough, lay out a clean dish towel on a table, allowing the edges to hang down. Sprinkle with flour, most of it in the center of the towel. Place dough in the center of the cloth and roll into a square. If necessary, sprinkle more flour under the dough so it doesn’t stick. With a soft brush, lightly brush off any flour on top of dough, and brush top with cooking oil. (Oil aids in preventing holes during stretching).
4. With palms of hands down, reach under dough to its centre (dough will rest on backs of hands) and lift slightly, being careful not to tear the dough.
5. To stretch dough, gently and steadily pull arms in opposite directions. Lower dough to table as you walk around table, pulling to one side and another, but not too much in one place. Keep dough close to table. (If any torn spots appear, do not try to patch). Keep pulling and stretching dough as thin as possible, until it is as thin as tissue paper, so that you can see the design on the cloth through it.
6. With scissors, cut off thick outer edges of dough. Allow stretched dough to dry for a short time- not more than 10 minutes.
7. Dampen the edges with water. Spread the cherry filling over the pastry, in the centre, leaving a gap all the way round the edge, about 2.5cm/1-in wide. Roll up the pastry carefully with the side edges folded in over the filling to prevent it coming out. Use the dish towel to help you roll the pastry.
8. Brush the strudel with the remaining melted butter. Place on a baking sheet and curl into a horseshoe shape. Cook for 30-40 minutes, or until golden brown. Dredge with icing sugar; serve warm or cold.
**From “The Practical Encyclopedia of East European Cooking”, “Recipes From a German Grandma” and “Wikipedia, the free encyclopedia”**
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