Kirschenstrudel

A delicious variation on the well known Apfelstrudel, Kirschenstrudel (keer-shen-stroo-dl’) is a cherry-filled pastry.5 oz. flour :1 teaspoon salt

½ egg, lightly beaten

3

½ fl. oz. tepid water

1 tablespoon melted butter

2 lb. fresh Morello cherries, washed, halved and stoned

2 oz. soft brown sugar finely grated rind of 1 lemon 2 oz. slivered almonds 2 oz. butter, melted 2 oz. ground almonds v

To make the pastry, sift the flour and salt into a medium-sized mixing bowl. Make a well in the centre of the flour and pour in the egg, water and the melted butter.

Using a spatula or your fingers, mix the liquids together. Continue mixing, grad-ually drawing in the flour. When all the flour has been incorporated, turn the dough out of the bowl on to a floured surface and knead it for about 10 minutes, or until the dough is smooth and elastic.

Shape the dough into a ball. Rinse, dry and lightly grease the mixing bowl. Place the ball of dough in the bowl. Cover the bowl with a clean, damp cloth and set it aside in a warm, draught-free place for 30 minutes.

Meanwhile, make the filling. In a medium-sized mixing bowl, mix together the cherries, sugar, lemon rind and slivered almonds. Set aside.

Spread a large clean cloth on a table. Sprinkle the cloth all over with flour. Place the dough on the cloth and, using a floured rolling pin, roll it out as thinly as possible.

With the back of your hands, carefully lift and stretch the dough, pulling until it is paper thin. Do not worry if a few small holes appear in the dough.

With scissors, trim the edges of the dough to straighten them. Preheat the oven to very hot 450 °F (Gas Mark 8, 230CC).

Line a large baking sheet with non-stick silicone paper and set it aside.

Using a pastry brush, brush the dough with half of the melted butter. Sprinkle the dough all over with the ground almonds.

Spoon the cherry mixture on the dough in a long strip, about 3 inches away from the edges of the dough nearest to you, and within 2 inches of each end.

Using the cloth, lift the dough over the filling and roll the strudcl up like a Swiss roll. Tuck in the ends. Brush the dough roll with the remaining melted butter. With a sharp knife, divide the strudcl into pieces that will fit on the baking sheet. Carefully transfer the strudcl to the baking sheet.

Place the strudel in the centre of the oven and bake for 10 minutes. Reduce the oven temperature to fairly hot 400°F (Gas

Mark 6, 200°C) and bake for a further 20 minutes, or until the strudel is crisp and golden brown on the outside.

Remove the strudcl from the oven and set it aside to cool completely. Cut into slices and serve.

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