Strudel with cherries is such a delicious dessert that it is impossible to resist it. Especially if you serve a piece of still hot strudel with a scoop of ice cream, topped with cherry sauce. Thin, crumbly, crispy dough and a large amount of sweet and sour cherry filling, intertwined, give a simply unearthly taste, especially if they are accompanied by a cup of your favorite coffee or tea.

Follow my classic step-by-step recipe with photos for cherry strudel, and I guarantee that it will be the most delicious you have ever tried.

Kitchen appliances and supplies: baking sheet, saucepan, whisk, bowl, sieve, rolling pin, spatula, grater, knife.

Ingredients

How to choose the right products

• You can use any cherries for strudel - fresh, canned or frozen.. It should be seedless. It is advisable to take large, ripe cherries with a rich sweet and sour taste. Frozen berries must first be thawed, canned ones must be placed in a colander.
• Since we will be preparing puff pastry, the oil used must be of high quality and fatty, 82%. Make sure that it contains nothing but milk cream. Do not replace butter with margarine or spread if you want to get a high-quality and healthy dessert.

Preparing the dough

1. Mix 2 cups of sifted flour, 5 grams of sugar and half a teaspoon of salt in a bowl.
2. Rub 200 grams of slightly frozen butter into the flour on a coarse grater.
   
   
3. Mix the ingredients until they form fine crumbs.
   
   
4. Pour in half a glass of very cold water (preferably ice).
   
   
5. Knead a thick, homogeneous dough.
   
   
6. Place it in the refrigerator for 2-3 hours.
   
   

Preparing the filling

1. Thaw the cherries or drain them in a colander.
   
   
2. Pour a glass of water into the pan, add 200 grams of sugar. Bring the syrup to a boil.
   
   
3. Mix 2 heaping tablespoons of starch with a small amount of cherry juice.

   If you don't have enough juice, add cold water to the starch. The mass should become homogeneous.

   
   
   
4. Pour the diluted starch into the boiling syrup, stirring the mixture intensively.
   
   
5. Boil it over low heat until thickened and add cherries.
   
   
6. Stir the mixture, turn it off and let it cool.
   
   

Forming and baking strudel

1. Roll out the dough thinly and fold it several times - first along the length and then across the width.
   
   
2. We repeat this process at least 5 more times.
   
   
3. Roll out the dough again as thin as possible, stretching it a little with your hands.
   
   
4. Spread the filling all over the layer.
   
   
5. Roll it up.
   
   
6. Place in a preheated oven and bake at 200 degrees for about 30 minutes until browned.
   
   

Innings

If you want to serve the strudel hot, carefully cut it with a saw blade. Place on a plate and top with a scoop of ice cream. Garnish the dessert with mint.

Video recipe for making strudel with cherries

If you watch this video, it will not be difficult for you to prepare cherry strudel from puff pastry according to my recipe. Pay special attention to how you fold the dough to roll it out.

• For the test You can not grate the butter, but chop it with a knife. It is important that the puff pastry does not come into contact with your hands for a long time, as this will heat it up and the fat will begin to melt. As a result, the finished strudel will not be as crispy and crumbly.
• If you don't have time to knead the dough and wait for it to cool, buy a ready-made product. Store-bought, of course, will be slightly different, but it will be just as tasty and juicy.
• Another juicy dessert -. And if you add a little cottage cheese to the filling, you will get a tender one.
• You can also cook. Its crumbly consistency goes well with the soft cherry filling. In general, I recommend it!

I'm sure you have your own favorite recipes for cherry pies and strudels.. I would be grateful if you share them in the comments. Let's create together!

Calories: Not specified
Cooking time: Not indicated

What to prepare for tea? To bake or not to bake, to paraphrase a well-known phrase, is a well-known question for every housewife. After all, the temptation is so great to buy ready-made gingerbread or gingerbread in a store and not bother with the dough. Of course, it’s always easier to buy something ready-made, this is even undeniable, but will it be as tasty and healthy? Maybe you could still spend half an hour of your time and please your loved ones with homemade cakes?
If you are not ready for the big feats of kneading yeast or layering puff pastry, then try cheating a little. Buy ready-made ice cream dough and use it to make strudels or pies with various fillings. At least it will be quick and very tasty, and most importantly, home-cooked food is always tastier for your husband than store-bought food.
And if you think that only girls and children love sweets, and there is no point in home-baked goods, then you are a little mistaken. For example, I don’t know any men who would refuse an extra piece of cake or, if possible, would not eat a pie with apples, cherries or cabbage.
So, today for you - puff pastry cherry strudel, step-by-step recipe with photos. Moreover, if you don’t have fresh cherries, then you can safely defrost the supplies from the freezer. The filling will be moderately juicy, spicy and slightly crispy due to the breadcrumbs.



Ingredients:

- dough (sheet) - 400 g,
- cherries (fresh or frozen) – 0.7 kg,
- granulated sugar - 150-200 g,
- breadcrumbs - 100 g,
- chopped walnut kernels 50 g,
- raisins – 50 g,
- vanillin - 1 packet,
- chicken yolk - 1 pc.

How to cook with photos step by step

Roll out the defrosted dough very carefully with a rolling pin to a thickness of 2 mm. To prevent the dough from sticking to the surface, you need to dust it with flour.

I don't defrost cherries. Well, if you want to defrost, then it is best to do this in the evening so that it is completely defrosted and all the liquid drains from it.
Mix the washed raisins with breadcrumbs, finely chopped walnut kernels and granulated sugar, add vanillin.

Place the filling on the rolled out dough.

And carefully roll up the roll.




We pinch or tuck the ends of the strudel.
Cover the baking sheet on which we will bake the product with parchment. Place the strudel on it, seam side down.
Now grease the pie with chicken yolk.
Preheat the oven to 200 degrees. Bake the strudel for 15 minutes.






Sprinkle the strudel with powdered sugar and cut into portions.




Try also cooking, it’s also easy and very tasty. Bon appetit!




Starinskaya Lesya

Strudel is a roll with a lot of juicy filling, wrapped in a thin layer of crispy dough. The filling in this roll can be not only sweet fruit, but also vegetable or meat. To be fair, it is worth noting that the most popular were the dessert options, including strudel with cherry filling.

There are three main recipes for cherry strudel:

1. A classic recipe that reveals all the intricacies of preparing the dough and filling;
2. A recipe for ready-made puff pastry - for those who have little time to cook, or who are not entirely sure that they can cope with preparing the dough;
3. The recipe with cherries and almonds is another incredibly tasty variation of the filling.

Classic recipe

Ingredients	Quantity
flour -	250 grams
water -	150 ml
egg -	1 PC.
vegetable oil -	2 tablespoons
salt -	pinch
fresh or frozen cherries -	700 grams
sugar -	250 grams
butter crackers (ground) -	2 tablespoons
butter for greasing the dough -	50 grams
Cooking time: 120 minutes	Calorie content per 100 grams: 203 Kcal

The main feature of cherry strudel is the stretch dough. The classic recipe for this roll focuses on its preparation. Although it doesn’t seem difficult to make the filling, there are also certain subtleties that make it possible to give it sufficient juiciness without excess moisture.

The sequence of stages for preparing strudel with cherries:

1. For the stretch dough: sift the flour into a bowl through a sieve, add a pinch of salt, then add the liquid ingredients (water, egg and vegetable oil). Stir until the mass becomes elastic, but lags behind your hands;
   
2. Make a ball out of the dough, grease it with butter, wrap it in film and melt in a warm place for at least 40 minutes;
   
3. For the cherry filling you will need to cook the jam for five minutes. To do this, remove the pits from the cherries, cover them with 200 grams of sugar, put on the stove and boil for 5 minutes;
4. Allow the finished jam to cool completely, transfer the cherries to a colander. This will help remove excess juice from the filling;
   
5. When the filling is ready and the dough has proofed, it’s time to form the roll. You can't do without a cotton towel here. You need to spread it on the table, sprinkle a little flour and roll out the dough directly on it as thin as possible;
6. Your favorite magazine or newspaper will help you determine the required thickness. If it is not difficult to read the text lying under the layer of dough, then you can stop rolling. From the resulting layer you need to cut a rectangle with scissors, cutting off the thicker edges;
7. Moisten a silicone brush in melted vegetable oil and brush the prepared rectangle. Sprinkle one half of it with breadcrumbs and 50 grams of sugar, and top with cherries. The filling should be placed at a distance of about 3 cm from the edge;
8. Tuck the clean edge of the roll so that the filling does not spread and remains inside. Helping yourself with a towel, roll the strudel with cherries so that there are several turns of dough on top without filling;
9. Place the roll on a baking sheet, seam side down. He will have to spend about half an hour in the oven. Oven temperature – 180 degrees;
10. The finished roll is served hot. It can be decorated with powdered sugar or served with vanilla ice cream, but even without additional decoration it will be incredibly tasty.
    

Strudel with cherries from ready-made puff pastry

Preparing stretch dough takes a significant part of the time, so in a situation where there is little time, you can use ready-made puff pastry and another method of forming strudel. This will help reduce cooking time by an average of 1 hour.

Ingredients:

• 500 grams of ready-made yeast-free puff pastry;
• 400 grams of cherries;
• 100-200 grams of sugar, depending on taste preferences;
• 50 grams of sweet crackers;
• 50 grams of melted butter;
• 1 egg.

Cooking time: about 1 hour.

Calorie content: 279.9 kcal/100 grams.

The sequence of stages for preparing strudel with cherries from puff pastry:

1. Let the dough thaw and roll it out into 2 thin rectangles with a rolling pin. One should be 4 - 8 centimeters wider and longer than the other;
2. Sort the cherries, remove the seeds, let the excess juice drain;
3. Mix the prepared fruits with sugar and ground sweet breadcrumbs;
4. Spread a smaller layer of dough with liquid butter, then lay out the filling, retreating a few centimeters from the edges;
5. Also spread a larger layer of dough with butter, make transverse cuts on it with a knife every 1.5 - 2 cm. Cover the filling with the oiled side and pinch the edges;
6. Brush the top of the strudel with a lightly beaten chicken egg and bake for 45 minutes at standard 180 degrees.

Cherry strudel with almonds

The filling of a cherry strudel usually consists of cherries, sugar and breadcrumbs, which remove excess moisture from the roll, but if you prepare the filling a little differently, for example, by adding almonds, you can get a new taste of the usual dish. This recipe will not leave indifferent not only almond lovers.

To prepare cherry strudel with almonds, you need to take the following products:

• 300 grams of flour;
• 50 ml and 2 tablespoons of vegetable oil;
• 180 ml water;
• ½ teaspoon salt;
• 1 egg;
• 600 – 800 grams of frozen pitted cherries;
• 200 grams of sugar;
• 50 grams of breadcrumbs and almonds;
• 1 tablespoon starch;
• 50 grams of powdered sugar and a handful of almond petals for decoration.

Cooking time: 1.5 – 2 hours.

Calorie content: 220.3 kcal/100 grams.

The sequence of stages for preparing strudel with cherries and almonds:

1. Knead the dough from flour, vegetable oil, water, salt and eggs, as for strudel according to the classic recipe. Wrap in film and place in a warm place for 30 - 40 minutes;
2. Place the cherries in a colander and defrost. Collect the resulting juice;
3. Fry the crumbled breadcrumbs in butter until golden brown. Add almonds, ground into coarse crumbs, and 150 grams of sugar. Mix everything vigorously and remove from the stove;
4. Form a roll from the proofed dough, similar to the classic recipe. First, place fried crackers with sugar and almonds, and top with cherries;
5. Baking time: the same half an hour at the same 180 degrees;
6. While the roll is baking, prepare the sauce. Dissolve 50 grams of sugar and a tablespoon of starch in a glass of cherry juice, put on the stove and boil until thick, constantly stirring the sauce with a spoon;
7. Decorate the finished roll with cherries and almonds with powdered sugar and almond petals. Serve topped with cherry sauce.

Many people do not undertake to prepare strudel for fear of not being able to cope with the stretch dough. The tips below can help overcome all fears before cooking cherry strudel:

• There is no need to add more flour to the dough than indicated in the recipe. If it sticks to your hands, then you just need to knead it longer, greasing your hands and table with vegetable oil;
• A bread maker can simplify the preparation of dough. To do this, all the ingredients need to be placed in its bowl and kneaded using the “Pizza”, “Dumplings” or similar modes;
• Heat and proofing help the gluten to swell well, so the dough does not tear when stretched. You can defrost it by placing it in a hot pan;
• You need to stretch out the dough slowly and very carefully so that it does not tear. If a gap has formed, do not start the pulling process again. This will make the dough tough. You can simply cut a piece from the edge and seal the hole with it.

Cherry strudel is a dish that can immerse you in the atmosphere of a Viennese cafe and give you the pleasure of a delicious dessert. His recipes may not seem so simple at first, but the effort spent is more than compensated by the taste of this roll. Bon appetit!

Ingredients:

For the test

• Wheat flour - 250 g (plus 50 g for rolling)
• Water - 70 -100 ml
• Egg - 1 pc.
• Olive oil (or sunflower) - 20 ml
• Salt - on the tip of a knife

Filling

• Cherry - 0.7 - 0.8 kg
• Ground crackers - 4 tbsp.
• Coconut flakes - 3 tbsp.
• Sugar - 100 g
• Cinnamon - 1 tsp.

For greasing the strudel

• Milk -2 tbsp.

Strudel is a delicious dessert that has become famous throughout the world for its incomparable taste and breathtaking aroma. Even in the smallest provincial Austrian town, the morning invariably begins with the intoxicating smell of sweet pastries. Initially, classic strudel was always prepared with apples. But over time, the recipe has changed, and now they put a wide variety of fruits, berries and nuts in it. We suggest you prepare puff strudel with cherries. And it is best to supplement the cherry filling for strudel with ground bread crumbs, aromatic coconut flakes and ground cinnamon.

Strudel with cherries from puff pastry step by step recipe with photos

Prepare the ingredients

Of course, baking cherry strudel from ready-made dough is much faster and less troublesome. But homemade dough is much tastier than store-bought dough.

Pour flour into a bowl. Make a well in it and crack in the egg.

Add a pinch of salt (on the tip of a knife).

Then, gradually pouring in cold, or better yet, ice water, knead the soft dough. Leave it for 15-20 minutes, covered with a napkin. During this time, the dough will become more plastic and pliable.

Roll out the dough into a layer, brush part of the surface with olive oil, cover with the other half and roll out well again with a rolling pin. This procedure must be repeated 3 - 4 more times. What is this for? The dough rolled out this way will be more flaky. And baked goods made from it are tender.

Roll out the dough into a thin sheet. It often happens that it breaks during processing. No problem! Make a “patch” from a small piece of dough, place it on the torn part and roll it well with a rolling pin.

Grease the prepared dough layer with olive oil. You can also use odorless sunflower oil or melted butter - according to your taste.

Spread ground crackers over the surface of the dough in a thin layer. The bread layer is added not only for taste. It also absorbs moisture from the filling, thereby preventing the dough from getting soggy.

Then lay out the cherries, in which you need to first remove the pits. If you have cherries from the freezer, be sure to defrost them before using.

Add sugar and coconut. Ingod replace regular sugar with brown sugar. Then the baked goods additionally acquire a characteristic caramel aroma.

Using a kitchen towel, roll the dough into a log (as in the photo). Fold the edges at both ends down so that the cherry filling does not fall out during baking.

Grease a baking tray with oil or line it with baking paper. Lay out the strudel and brush its surface with milk. Place in the oven preheated to 190 degrees for 45 -50 minutes. During baking, moisten the strudel with milk several more times.

Remove the browned cherry strudel from the oven, cool and sprinkle with powdered sugar.

Strudel is usually served with vanilla sauce, ice cream balls, and chocolate or berry syrup.

Strudel with cottage cheese and cherries

To prevent the strudel dough from getting soggy from the wet curd filling and falling apart during baking, the cottage cheese must be prepared in advance. Place it on a linen napkin, tie the ends together to make a cloth bag, and hang it over the sink overnight. Excess liquid will drain and the cottage cheese will become suitable for filling the pie. You can use store-bought dough for strudel with cherries and cottage cheese or prepare it as in the main recipe. Place a sprinkle of sugar and bread crumbs onto the rolled out dough into a thin layer. Spread cottage cheese, previously beaten with sugar and egg, on top. The last layer is cherry. Roll the dough into a log and bake in the oven as usual.

Apple-cherry strudel

How to make strudel with apples and cherries? It couldn't be easier! Sprinkle a thinly rolled sheet of puff pastry with breadcrumbs mixed with granulated sugar in a 1:1 ratio. Then place the thinly sliced ​​apple slices in one layer. And on top - be sure to add cinnamon, 1 teaspoon is enough. Remove the pits from the cherries. Place the cherries on the apples, place 3 - 4 small pieces of butter on top (for the juiciness of the filling). Bake puff strudel with apples and cherries for 45 minutes in an oven preheated to 180 degrees.

Cherry strudel with halva

Insanely delicious dessert. And a completely simple recipe. Strudel with cherries and halva surprises with its unusual taste with oriental notes, especially if the halva is used with peanuts.

Grind the halva (300 g) into crumbs with your hands or a blender. Spread it evenly over the surface of the thinly rolled dough. Place 0.5 kg of cherries on top, then a glass of chopped walnuts. Be sure to add 1 teaspoon of cinnamon and a pinch of cardamom to the filling. Roll the cake with a roller. Grease the surface of the strudel with melted butter and bake in the oven at 180 degrees until golden brown. Sprinkle the finished strudel generously with powdered sugar.

Strudel with cherry jam

It’s good in the summer, when fruits and berries delight us with their abundance. But what do you do when you want a cherry pie, but there are no fresh or frozen cherries on hand? By the way, this is where cherry jam comes in handy more than ever!

Prepare puff pastry from 200 g of butter, a glass of flour, an egg, a tablespoon of vinegar and 70 ml of cold water. Then roll it out and sprinkle with bread crumbs. Place a layer of cherry jam (4-5 tablespoons) on the crackers and roll into a roll. Bake the strudel with cherry jam for 40-50 minutes at a temperature of 170 degrees.

Strudel with cherries and nuts

Walnuts and cherries are the perfect combination for delicious, juicy baked goods. Before use, the nuts must be lightly toasted in a hot frying pan or dried on a baking sheet in the oven. Then puree the cooled nuts in a blender until they form small pieces, but not into flour! Otherwise, the nuts will get lost among the cherries, and this will only make the taste of the baked goods worse. Next, place the filling on a thin sheet of dough, roll it up and bake in a preheated oven until cooked.

Strudel with cherries from Yulia Vysotskaya

Yulia Vysotskaya’s recipe suggests adding almonds, chopped with a knife, to the cherry filling for strudel. Another mandatory component is large raisins, pre-steamed with boiling water. And before baking, be sure to brush the strudel with egg yolk diluted with 2 tablespoons of fresh milk.

Strudel with poppy seeds and cherries, recipe

First of all, defrost the puff pastry at room temperature. Roll it out thinly and leave it to rise a little. In the meantime, prepare the filling: pour 200 g of poppy seeds with boiling water, let it swell and grind in a mortar or coffee grinder. Add a spoonful of honey, 150 g of sugar, 40 g of raisins to the poppy seeds. Separately, beat 2 egg whites into a strong foam and fold into the poppy seed filling. Place poppy seeds on the surface of the dough, then cherries. Roll the dough into a sausage and bake until golden brown.

How to make the most delicious cherry strudel? Cherry strudel (German: Weichselstrudel) is one of the three most popular strudels in coffee shops in Vienna, Budapest and Prague. Authentic strudel is made from dough so thin that you can read a newspaper through it. In modern realities, it is not always possible to prepare real Austrian dough - for this there are all kinds of alternatives that simplify the life of the housewife.

DoughVed has collected for you five of the most delicious strudel recipes with cherry filling for every taste: from stretch dough, puff pastry, phyllo and even from Armenian lavash. The season for fresh cherries is short, so to enjoy your favorite dessert all year round, use frozen ones.

Viennese strudel with cherries: classic recipe

The classic Austrian cherry strudel is not without reason considered the most delicious, however, mastering the stretch dough will require some skill. Don't worry if the strudel doesn't turn out perfectly smooth the first time - the skill will come with experience.

Stretch dough

• wheat flour – 2 cups;
• Unflavored olive oil – 4 tbsp. + for lubrication;
• water – half a glass;
• salt - a pinch.

Cherry filling for strudel

• fresh or frozen cherries – 500-700 g;
• sugar – 1.5 cups;
• butter – 90-100 g;
• nuts (almonds, hazelnuts or walnuts) - a third of a glass;
• breadcrumbs – 50 g;
• ground cinnamon – 1 tsp.

Preparation

1. To prepare the stretch dough, combine flour with olive oil and water. Salt and knead the elastic dough - it should be soft to the touch and pliable, so you need to knead it for at least 10 minutes. Form into a ball, grease with olive oil, place in a bowl, cover with cling film and leave at room temperature for 30-40 minutes.
2. To prepare the filling, as we have already done for the Black Forest cake, mix fresh or thawed cherries and 1 cup of sugar in a saucepan and bring to a boil over moderate heat. After boiling, reduce heat and cook for 5 minutes, stirring. Remove from heat, cool and strain through a sieve.
3. We roast the nuts in a dry frying pan and grind them, for example, in a blender. Mix with breadcrumbs and ground cinnamon. Preheat the oven to 180 o C.
4. Let's start rolling out the dough. To do this, lay out a large clean towel on the kitchen table and sprinkle with flour. Place the dough on a towel and roll out into a very thin layer. If it’s torn somewhere, pinch off a piece from the edge and make a “patch.”
5. Melt the butter in a frying pan and cool slightly. Grease the entire surface of the base with melted butter. Fill with a mixture of chopped nuts and breadcrumbs, not reaching 3 cm on three sides and 10 cm on one side.
6. Place the cherries over the nuts and add the remaining half a glass of sugar. We wrap the narrow edges inward. We begin to wrap the strudel with a towel. We coat each turn with melted butter. After you have wrapped all the filling, close it with the free edge.
7. Line a baking tray with baking paper and coat with butter. Transfer the strudel to a baking sheet and grease the top with melted butter. Bake in a preheated oven for 10 minutes.
8. Remove, grease the top with oil again and bake for another 10-15 minutes until done. Take out the finished roll, cool, sprinkle with powdered sugar and serve.

Cherry puff pastry strudel

As you know, puff pastry for cherry strudel is the simplest alternative to stretch pastry. Yeast-free is best suited for baking, because there is no need for splendor in strudel, although if you don’t have it, you can also use yeast.

Ingredients

• yeast-free puff pastry – 250 g;
• frozen or fresh cherries – 600 g;
• nuts (almonds, walnuts) - a small handful;
• breadcrumbs – 50 g;
• sugar – 1 glass;
• melted butter – 50 g;
• chicken egg – 1 pc.

Preparation

1. Roll out the puff pastry, defrosted to room temperature in advance (it is most convenient to do this immediately on a greased baking tray). Preheat the oven to 180 o C.
2. If the cherries are frozen, defrost them and drain the liquid through a colander. Combine with sugar and mix. Grind the nuts in a blender, add to the berries with sugar and mix again.
3. Brush the dough with melted butter, not reaching a few cm to the edges so that the corners can be sealed. Sprinkle breadcrumbs on top. On one side, place a strip of cherries with chopped nuts.
4. Carefully roll it up and secure the corners. Lightly beat the egg with a fork and brush the top of the roll with the resulting leison. Use a knife to make several holes for steam to escape.
5. Bake in the preheated oven until golden brown, about 25-30 minutes. Remove, cool to room temperature and serve, first sprinkled with powdered sugar or garnished with whipped cream.

Cherry strudel made from phyllo dough

Cherry strudel made from phyllo dough is a quick alternative to the classic recipe. And if you use phyllo dough instead of the usual one, then your favorite dessert can easily be turned into a dietary one.

Ingredients

• sugar - two thirds of a glass;
• starch – 2 tbsp;
• nuts (walnuts or almonds);
• pitted cherries – 2 cups;
• phyllo dough – 12 sheets;
• butter – 100 g.

Preparation

1. In a saucepan or saucepan, combine sugar with starch. Add the berries (if they are frozen, there is no need to defrost them first) and mix again. Stirring continuously, cook the cherry strudel filling over low heat until thickened.
2. Remove the cherries from the heat and set aside. Preheat the oven to 180 o C. Chop almonds or other nuts to taste, melt butter in a frying pan and cool slightly.
3. Divide the phyllo into four parts (three sheets each). Lay out even stacks of phyllo on a work surface and coat well with melted butter. Top with chopped nuts. Next, lay out the thick cherry filling and distribute evenly over the entire surface of each stack.
4. Wrap each filo piece in a roll (you should get four small strudels. Line a baking tray with parchment paper and place the rolls on it. Coat thoroughly with butter.
5. Bake in the oven until tender golden brown, about 15-20 minutes. Remove, cool to room temperature and serve with tea or coffee.

Strudel made from phyllo dough is delicious served for tea drinking, decorated with it.

Lazy strudel with lavash cherry

Another simple but very tasty recipe for cherry strudel - from pita bread. The taste of this dessert is in no way inferior to Austrian strudel, but preparing it is easier than ever.

Ingredients

• pitted cherries – 500 g;
• starch - 2 tbsp.
• water or cherry juice – 2-3 tbsp;
• sugar – 1 glass;
• nuts – 100 g;
• ground cinnamon – 1 tsp;
• chicken egg – 1 pc.;
• natural yogurt without additives – 1 tbsp;
• odorless vegetable oil – 5 tbsp;
• Armenian thin lavash.

Preparation

1. If necessary, defrost the cherries in advance at room temperature. When the cherries are defrosted, combine the starch with 2 tbsp in a bowl. water (if the cherries are fresh) or cherry juice (if thawed) and mix.
2. Together with the released juice, transfer the cherries into a saucepan, add sugar and stir. If the berry is sour, the amount of sugar can be increased. Cook over low heat until the sugar is completely dissolved, then pour in the diluted starch and add cinnamon. Stirring, continue to cook the filling until thickened. Remove from heat and transfer to another bowl to cool faster.
3. Chop the nuts. In a separate bowl, mix the egg, yogurt and vegetable oil. Preheat the oven to 180 o C.
4. For convenience, we cut Armenian lavash into two halves. Place the cooled cherry filling on one half in a thick “sausage” and sprinkle chopped nuts on top. Grease the part of the pita bread not filled with filling with a mixture of eggs, yogurt and butter.
5. We begin to roll the strudel. We tuck the edges inward so that the filling does not leak out during baking, and then roll it into a roll. Coat the entire surface of the remaining pita bread with the egg-butter mixture and wrap it around the roll.
6. Grease a baking tray with oil. Transfer the product to a baking sheet and cover the top with leison. Bake until done for 15-20 minutes. Cool, decorate to taste and serve.