Ideally, take the filo dough out of the refrigerator approx. 15 minutes before processing, but only take it out of the packaging immediately before processing, as it dries out too quickly. It is best to preheat the oven to 180 ° C right at the beginning. Grease the baking sheet a little and have it ready.
Drain the morello cherries well. Mix the oil with the sugar and vanilla sugar, stir in the yoghurt. Then mix in the semolina and baking powder well.
It`s best to put a clean kitchen towel on the work surface. This will be of great help to you in rolling up the vortices.
Place a sheet of filo pastry on the work surface (kitchen towel) and brush with the yogurt mixture. Place another sheet of filo pastry on top, brush with the mixture, and also a third one. Spread a few cherries on the third sheet or on the mass of the third sheet and then roll the whole thing into a strudel with the help of the kitchen towel and carefully place the strudel on the baking sheet so that 2 - 3 more strudel fit next to it. If a little oozes out on the sides or the leaves tear a little, that`s not so wild, it happens to me every now and then.
As described above, you make 2-3 more strudel, depending on how much mass you have left (of course, it also depends on how big the dough sheets are). With me it is always enough for three strudel.
Brush the strudel a little more with milk and then slide it into the preheated oven for about 40 minutes. After about 20 minutes I take the strudel out of the oven and brush it a second time with a little milk so that the top layer of the dough doesn`t get too dry.
Ingredients
Print Recipe
Pin Recipe