APPLE AND SOUR CHERRY STRUDEL
60 g tremendous dried breadcrumbs
1 kg (about 6) granny smith apples, peeled, cored, quartered and finely sliced
110 g caster sugar
1 teaspoon floor cinnamon
zest and juice of 1 lemon
150 g recent or frozen bitter cherries
pinch of sea salt
100 g unsalted butter, melted
2 tablespoons icing sugar, plus further to serve
double cream, to serve
180 g tipo 00 flour, plus further for dusting
1 tablespoon caster sugar
3 tablespoons sunflower oil or different impartial vegetable oil
2 teaspoons white vinegar
To make the strudel dough, mix the substances with 90 ml of lukewarm water within the bowl of a stand mixer fitted with the dough hook attachment. Combine on low pace to mix, then enhance the pace to medium–excessive and blend for 4–5 minutes, till the dough comes away from the aspect of the bowl and appears elastic and easy. Alternatively, combine the substances in a bowl with a fork, then prove onto a piece floor and knead very vigorously for 10 minutes or till the dough is elastic and easy. It’s a very comfortable dough so don’t be tempted so as to add extra flour. Switch to an oiled bowl, cowl and relaxation for half-hour.
Preheat the oven to 200°C.
Toast the breadcrumbs in a frying pan over medium warmth, stirring for two–3 minutes, till golden. Place the apple in a big bowl together with the caster sugar, cinnamon, lemon zest and juice, bitter cherries and salt. Stir properly and permit to take a seat whilst you roll out the dough.
Lay a big, easy and clear cotton tea towel or tablecloth in your work floor. Mud it flippantly with flour, then roll out the dough till it’s about 5 mm thick. Raise up the dough together with your fingers beneath in free fists, then gently stretch the dough whereas transferring it round in a circle in a form of waltz between your fingers. Maintain stretching the dough till it is rather skinny, being cautious to not tear it. Whenever you really feel just like the dough gained’t stretch any extra with out tearing, lay it again down on the tea towel or tablecloth. The perimeters will nonetheless be a bit thicker, so use your fingers to softly stretch them out, a bit at a time.
Brush the pastry sheet with many of the melted butter, leaving sufficient to brush the highest of the strudel on the finish. Scatter over the breadcrumbs and dirt with the icing sugar. Organize the apple and cherry combination alongside one of many brief sides, leaving a 3 cm border on the base and aspect. Don’t add the liquid that can have gathered within the base of the bowl.
Fold the perimeters of the pastry over the perimeters of the apple and cherry combination, then, utilizing the tea towel or tablecloth to help you, start to roll the strudel loosely over itself till you attain the tip of the dough. Use the tea towel or tablecloth to assist roll the strudel onto a big piece of baking paper. The seam ought to be on the prime now, so use the baking paper to roll the strudel once more in order that it’s seam-side down, prepared for baking.
Use the baking paper to softly elevate and switch the strudel to a baking tray and brush the highest with the remaining melted butter. Bake the strudel for 40 minutes or till the pastry is golden. Permit to chill, then mud with icing sugar and serve with cream.
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