At the beginning of the week I posted a Greek Baklava Recipe that we made recently. On the same day my friend Selma also baked a Cherry Strudel, which turned out to be very delicious. Since I had the making-of images from the baking session, I decided to post those images today.
If you scroll down to the end of the post you will find the complete recipe with measurements and instructions!
click on the images for a bigger view
You can use any cherries you like for this recipe. We used the cherries that come in jars. You need to drain the liquid they come in, before using.
The ingredients are few and basic. First you make up a paste that you will use later on to glue the sheets of Phillo dough together and to give some sweetness to the cherries.
Selma, happy about her business.
The technique of preparing the dough sheets. (More in the recipe at the end)
You make these individual rolls and put them on an oiled sheet.
A final layer of the semolina mixture goes on top.
Hot out of the oven! It's best eaten when it cools down.
Obviously we didn't wait :)
Thank you all for stopping by. I hope you'll make this over the weekend. It's really delicious. We ate most of it before I had the chance to take more images of the finished dish. :)
What is your favorite sweet treat?
You can use any cherries you like for this recipe. We used the cherries that come in jars. You need to drain the liquid they come in, before using.
The ingredients are few and basic. First you make up a paste that you will use later on to glue the sheets of Phillo dough together and to give some sweetness to the cherries.
Selma, happy about her business.
The technique of preparing the dough sheets. (More in the recipe at the end)
You make these individual rolls and put them on an oiled sheet.
A final layer of the semolina mixture goes on top.
Hot out of the oven! It's best eaten when it cools down.
Obviously we didn't wait :)
Cherry Strudel Recipe
Ingredients
For the filling
- 640 gr (5 and 1/3 cup) cherries, pitted
- 180 ml (3/4 cup) vegetable oil
- 360 ml (1 1/2 cup) sugar
- 540 ml (2 and 1/3 cup) firm yogurt
- 250 gr (1 cup) semolina
- 1 tbsp baking powder
- 1 tbsp vanilla sugar
For the filling
- 640 gr (5 and 1/3 cup) cherries, pitted
- 180 ml (3/4 cup) vegetable oil
- 360 ml (1 1/2 cup) sugar
- 540 ml (2 and 1/3 cup) firm yogurt
- 250 gr (1 cup) semolina
- 1 tbsp baking powder
- 1 tbsp vanilla sugar
For the dough
- 1 package of Phyllo dough (in sheets)
- 1 package of Phyllo dough (in sheets)
Method
1. Preheat your oven to 200 C (400 F).
2. Drain the cherries if you are using the ones in jars, or defrost if using frozen ones. If you are using fresh, pit them. Set aside.
3. Combine the oil, sugar, vanilla sugar, yogurt, semolina and baking powder in a bowl. Stir together.
4. Lay one sheet of Phyllo dough in front of yourself and smear the semolina mixture all over the sheet. Take another sheet and lay it on top of the previous sheet. Put another layer of the semolina mixture on top of the second sheet. Take some cherries and put them vertically on either the left or right side of the sheet (see images above). From the part where the cherries are, roll the sheet of dough up, until you have a tube. But the tube onto a greased baking sheet. Repeat until you run out of cherries or semolina mixture (We ended up with six strudels)
5. When you assemble all the strudels on your tin, spread some of the semolina mixture on top (you should have some left)
6. Bake in the preheated oven for 30 minutes, or until golden brown on top. When it's cooled down you can sprinkle some powdered sugar on top for decoration.
1. Preheat your oven to 200 C (400 F).
2. Drain the cherries if you are using the ones in jars, or defrost if using frozen ones. If you are using fresh, pit them. Set aside.
3. Combine the oil, sugar, vanilla sugar, yogurt, semolina and baking powder in a bowl. Stir together.
4. Lay one sheet of Phyllo dough in front of yourself and smear the semolina mixture all over the sheet. Take another sheet and lay it on top of the previous sheet. Put another layer of the semolina mixture on top of the second sheet. Take some cherries and put them vertically on either the left or right side of the sheet (see images above). From the part where the cherries are, roll the sheet of dough up, until you have a tube. But the tube onto a greased baking sheet. Repeat until you run out of cherries or semolina mixture (We ended up with six strudels)
5. When you assemble all the strudels on your tin, spread some of the semolina mixture on top (you should have some left)
6. Bake in the preheated oven for 30 minutes, or until golden brown on top. When it's cooled down you can sprinkle some powdered sugar on top for decoration.
Thank you all for stopping by. I hope you'll make this over the weekend. It's really delicious. We ate most of it before I had the chance to take more images of the finished dish. :)
What is your favorite sweet treat?
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