|
| |
Cherry Strudel Filling
(Kirschen Strudelfulle)
|
|
|
| What You Need: |
|
|
|
8 cups sour pitted cherries, fresh or canned (drained)
2 cups sugar
2 teaspoons grated lemon peel
¾ cup ground almonds
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine the cherries, sugar and lemon peel in a bowl. Sprinkle the almonds onto the 3-inch strip of Strudel nearest you.
|
2. Spread the cherries evenly along the strip to within 2 inches of the ends, then lift the tablecloth on that side and use it to roll the dough around the filling, jelly-roll fashion.
|
3. Brush the top of the roll with melted butter and sprinkle it with bread crumbs, then cut into sections that will fit comfortably on your baking sheets.
|
4. Bake in the middle of a preheated 450°F oven for 10 minutes, then reduce the heat to 400°F. Bake for 20 minutes or until the Strudel is crisp and brown.
|
|
|
To Make: filling for 1 six-foot Strudel
|
|
|
| |
|
|
|
|
|
|
