There are many varieties of strudel in the Balkans, ranging from poppyseed, raisin and honey, to sweet cheese, apple and cherry. Unlike some strudel doughs, this Bulgarian cherry strudel or chereshata shtrudel is not made with yeast. It is rolled out thinly to produce a flaky crust rather than a puffy one.
Makes 10 servings
View these how-to-make Bularian Cherry Strudel images.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
- 3 cups all-purpose flour
- 1 large egg, beaten
- 10 tablespoons butter, melted
- 1/2 cup warm water
- 1/2 cup coarsely chopped walnuts
- 3/4 cup sugar
- 1 1/2 pounds Bing cherries, washed, stemmed and pitted
- 3/4 cup dry breadcrumbs
- In a large bowl, combine flour, egg, 1/2 cup melted butter and water. Using a dough hook, mix into a smooth, pliable dough. Wrap with plastic wrap and let it rest for 30 minutes.
- Place rack in the middle of the oven and heat to 400 degrees. In a large bowl, combine walnuts, sugar, cherries and breadcrumbs. Reserve.
- Place a 16-inch-by-24-inch sheet of parchment paper (or tea towel) on a flat surface. Dust it lightly with flour. Roll the dough as thinly as possible until it covers the entire parchment paper (and, in the case of a tea towel, until you can see the design on the cloth through it).
- Lightly brush the edges of dough with water. Spread the cherry filling on the dough, leaving a 1-inch unfilled border on all sides.
- Using the parchment paper or tea towel to lift the dough, fold the sides in first, then the bottom. Continue rolling away from yourself until you have a nice cylinder.
- Transfer to a parchment-lined baking sheet, shape into a horsehoe and brush with remaining melted butter. Bake 30 to 40 minutes or until golden brown. Dust strudel with confectioners' sugar. Serve warm or at room temperature. Garnish with ice cream or whipped cream, if desired.