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Cheryl Strudel Recipe
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Ingredients : Serves 8 |
65 g
175 g
200 g
15 ml
5 ml
450 g
8 sheets |
Fresh breadcrumbs
Butter, melted
Sugar
Ground cinnamon
Grated lemon rind
Sour cherries, stoned
Filo pastry
Icing sugar, for dusting |
Method :
- In a frying pan, fry the breadcrumbs
in 65g of the butter until golden. Set aside.
- In a large mixing bowl, toss together
the sugar, cinnamon and lemon rind. Stir in the cherries.
- Preheat oven to 190oC/375oF/Gas
5. Grease the baking sheet. Unfold the filo sheets. Keep the unused
sheets covered with damp kitchen paper. life off one sheet and place on
a piece of greaseproof paper. Lift off one sheet and place on a piece of
greaseproof paper. Brush the pastry with butter. Sprinkle an eight of
the breadcrumbs over the surface.
- Lay a second sheet of filo pastry on
top, brush with butter and sprinkle with breadcrumbs. Continue until you
have used up all the pastry.
- Spoon the cherry mixture at the bottom
edge of the strip. Starting at the cherry-filled end, roll up the dough
Swiss roll style. Use the paper to flip the strudel on to the baking
sheet, seam-side down. Carefully fold under the ends to seal. Brush the
top with melted butter.
- Bake the strudel for 45 minutes. Cool
slightly, then dust with a fine layer of icing sugar.
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