Cherry and Walnut Strudel

Thin layered roll stuffed with cherries and nuts, cinnamon and vanilla aroma. Each country has come up with its own branded strudel filling. The classic strudel version is offered with apples and nuts, or with cherries and nuts.

Cook: 55 mins

Servings: 5

Ingredients

Puff pastry – 250 g
Cherries (in their own juice) – 4 tbsp
Bread – 2 slices
Nuts (walnuts) – a handful
Vanilla sugar – 10 g
Cinnamon – 1/2 teaspoon
Butter – 1 tbsp

Directions

Roll out the puff pastry as thin as possible. The main thing is that it does not break when it is lifted from the surface.
Toast the bread and grind into crumbs.
Chop the nuts with a knife or hammer for beating the meat.
On the rolled dough evenly distribute nuts, crumbs, sprinkle with cinnamon and vanilla on top. Retreat 2-3 cm from the edges, 5 cm from above.
Put the cherries in their own juice, in strips. Roll the roll. Pinch the edges.
Transfer the roll to a baking sheet lined with parchment paper. Grease the roll with oil.
Send to an oven preheated to 180 degrees for 35 minutes, until the crust is browned. During baking, you can grease the strudel 2 more times, then the crust will be shinier.
The finished roll can be sprinkled with powdered sugar.

Bon Appetit!

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