Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup ice water
- 2 tablespoons white vinegar
- 2 (21-ounce) cans cherry pie filling
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 2 tablespoons milk
- 2 tablespoons heavy cream
- 2 tablespoons confectioners’ sugar
Special Equipment Needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour and salt.
3. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal.
4. In a small bowl, combine water, vinegar, and 1 tablespoon of the flour mixture.
5. Add water mixture to flour mixture and stir until dough comes together.
6. Turn dough out onto a lightly floured surface and knead until smooth.
7. Roll dough out into a 12-inch square.
8. Spread cherry pie filling over dough, leaving a 1-inch border around the edges.
9. Sprinkle sugar, cornstarch, and cinnamon over filling.
10. Fold edges of dough over filling, forming a rectangle.
11. Place strudel on a parchment-lined baking sheet.
12. Brush strudel with melted butter.
13. Bake for 30 minutes, or until golden brown.
14. In a small bowl, whisk together milk, cream, and confectioners’ sugar.
15. Drizzle glaze over strudel and serve.
Time:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 48g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Unsalted butter can be substituted with salted butter.
- Heavy cream can be substituted with half-and-half.
Variations:
- For a sweeter strudel, add 1/4 cup of brown sugar to the filling.
- For a spicier strudel, add 1/2 teaspoon of ground nutmeg to the filling.
- For a crunchier strudel, sprinkle 1/4 cup of chopped walnuts over the filling.
Tips and Tricks:
- Make sure the butter is cold when cutting it into the flour mixture.
- When rolling out the dough, use a light dusting of flour to prevent it from sticking.
- To ensure the strudel is cooked through, use a thermometer to check the internal temperature.
Storage Instructions:
Store the strudel in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the strudel in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
- Serve the strudel with a dollop of whipped cream or a scoop of ice cream.
- Garnish the strudel with fresh mint leaves or a sprinkle of chopped nuts.
Garnishes:
- Whipped cream
- Chopped nuts
- Fresh mint leaves
Pairings:
- Vanilla ice cream
- Greek yogurt
- Fresh berries
Suggested Side Dishes:
- Roasted vegetables
- Baked potatoes
- Green salad
Troubleshooting Advice:
- If the strudel is too dry, add a few tablespoons of melted butter to the filling.
- If the strudel is too wet, add a few tablespoons of flour to the filling.
Food Safety Advice:
- Make sure all ingredients are stored properly and not expired.
- Make sure all utensils and equipment are clean and sanitized.
Food History:
Strudel is a traditional Austrian pastry that dates back to the 17th century. It is made with a thin, flaky dough that is filled with a variety of sweet or savory fillings.
Flavor Profiles:
This strudel has a sweet, tart, and slightly spicy flavor from the cherry filling and cinnamon. The glaze adds a creamy sweetness to the strudel.
Serving Suggestions:
This strudel is best served warm with a scoop of ice cream or a dollop of whipped cream.
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Region: Austrian