Cherry Strudel

The cherry filling is suitable for all types of pies, but the cherry strudel is especially good. Very, very tasty!

Cook: 1h

Ingredients

For the dough

flour – 1.4 cups
semolina – 2 tbsp
salt – a pinch
egg (yolk) – 1 pc.
margarine – 1-2 tbsp
cream – 6 tbsp
water – 4 tbsp

For filling

margarine – 3-4 tbsp
bread crumbs – 4-5 tbsp
cherry – 1 kg
sugar – 1/2 cup
ground cinnamon – 1/2 teaspoon.

Directions

Sift flour, semolina with a slide on a kitchen board, make a depression in the middle, put salt, yolk, softened margarine, warm cream, water in it, knead the dough and knead it until it stops sticking to your hands.
Form a flattened lump from the elastic dough, grease it with liquid margarine and leave in a warm place to stand for at least 30 minutes.
Then roll out the dough into a thin layer, sprinkle two-thirds of it with bread crumbs fried in half of the margarine.
For the filling, mix the pitted cherries with cinnamon and powdered sugar, place on top of the breadcrumbs and use a napkin to roll the layer into a tube, starting from the end filled with the filling. Brush with the rest of the margarine. Bake over medium heat for about 25 minutes. Sprinkle the finished cherry strudel with icing sugar.

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