Sour Cherry Or Wild Plum Strudel
September 13, 2021
"This is good if you enjoy a tart dessert. You can use either fresh sour cherries or fresh wild plums."
- Serving Size: 1 (222.1 g)
- Calories 685
- Total Fat - 41.6 g
- Saturated Fat - 11.5 g
- Cholesterol - 48.1 mg
- Sodium - 311 mg
- Total Carbohydrate - 70.2 g
- Dietary Fiber - 2.6 g
- Sugars - 20.9 g
- Protein - 9.2 g
- Calcium - 33.2 mg
- Iron - 3.2 mg
- Vitamin C - 38.8 mg
- Thiamin - 0.4 mg
Heat your oven to 375° Fahrenheit.
Take out the pastry to get it warm. It doesn't have to get to room temperature, but needs to be warm enough to work with.
You need to pitt your cherries (or plums), if you haven't already.
After they're pitted, place in a bowl and mix with the two tablespoons of sugar.
Get out a small saucepan and add the 1 tablespoon butter, then add the bread crumbs. Cook until the bread crumbs are toasted. You'll know when they're toasted when they are darker in color.
After they're toasted, remove from the heat and mix in 1 tablespoon of sugar. Let it reach room temperature.
Now you can roll out your pastry into a rectangle shape.
When it's rolled out, place spoonfuls of the bread crumb mixture along the long side of the rectangle on one side. Make sure you leave approximately three inches bare along the edge (so the contents won't leak out). Place the sour cherries or plums on top of the bread crumbs.
Fold the plain edge over the top, then fold the other side over that, like a jelly roll. Pinch the edges together to seal them. (In the picture, I just have mine in one fold).
Put on a parchment sheet-covered baking pan.
Mix together the egg and the milk. With a pastry brush, brush it on top of the strudel.
Cut some slits on top for the steam to escape during cooking.
Sprinkle the 1 tablespoon sugar over the top before putting into the oven.
Cook for 30 to 40 minutes, or until it's golden brown in color.
Tips & Variations
- You need a cherry pitter.