Cherry strudel with a butter-free white wine pastry dough, easy filling and no pre-cooking. A creative and tasty recipe, ideal for those who love desserts with fresh fruit.
Mix all the ingredients for the pastry and work them until you obtain a smooth dough. Cover with cling film and let rest for about an hour in the refrigerator.
Prepare the filling by mixing all the ingredients in a bowl with a spoon.
Take the dough back and roll it out into a fairly thin sheet. Cut out a rectangle.
Place a sheet of parchment paper under the pastry so you can move it easily onto the baking tray.
Prepare the strudel braid as shown in the reel video.
Place the filling in the center of the pastry and close the strudel.
Brush with toasted almond milk and decorate with sugar pearls.
Bake at 180 degrees for about 40 minutes.
Once cooked, let the strudel cool covered with a cloth.
Dust with icing sugar before serving.
Piping bag with nozzle
Cling film
Parchment paper
Store in the refrigerator covered with cling film or in an airtight container. Leftover filling can be used as a sauce to accompany dishes.
Any leftover cherry filling is also great as a sauce to accompany veal cutlets. I recommend wearing gloves when pitting the cherries
Italia, Toscana
| Energy (kcal) | 182.9 |
| Carbohydrates (g) | 34.73 |
| of which Sugars (g) | 15.91 |
| Fat (g) | 3.03 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 4.86 |
| Fiber (g) | 2.46 |
| Sale (g) | 0.12 |
