After several years of not updating my page, I finally decided to start again. I have time to do more baking, and hopefully some nails, when it will grow back again.
Let's start a year with some sweet ones, hopefully, this year will be more sweeter than the previous one.
Let's do baking and painting! 💗
One of our favorite dessert at New Year time.
When I was young my grandmother used to make a lot, with different fillings, like cabbage, apple, sour cherry and cottage cheese, but my all time favorite is the sour cherry one, a bit sweet and a bit sour,with a hint of cinnamon.
Unfortunately I couldn't ask her anymore for the recipe, but I think, I managed to find one and make a bit of changes to my taste.
I did two strudels, and it was really quick.
So, here is the ingredients:
100g white flour
20 g lard
1 egg
70 ml lukewarm water
pinch of salt
oil for greasing
White table cloth
Apple
Sour cherry
Cinnamon
Homemade breadcrumb
Mix together the flour, egg, water, lard and the salt in a large bowl. The dough will be a bit of sticky, if you don't want it just add a bit more of flour, but the dough shouldn't be too hard.
Cover with a lid and rest for half an hour.
In the mean time make the fillings ready.
Apple filling
2 sweet, pealed and grated apple
half teaspoon cinnamon
2 teaspoon homemade breadcrumb
Mix them together in a bowl and set aside.
Sour cherry filling
I have some homemade sour cherry compote, so I drain the liquid and press the cherries with a fork to drain more liquid out. If you don't have, just use frozen cherries and let it defrost, and keep the liquid aside.
What to do with the sour cherry liquid? Heat up, season with cinnamon and cloves and drink it.
Add half a teaspoon cinnamon to it and 2 teaspoon breadcrumb, mix them together and set aside.
Make a table ready, covering with a table cloth, sprinkle with flour and in the meantime turn on the oven around 180 degrees.
Put the dough in the middle and use a rolling pint to flatten. If it is half a cm thin, start using your hand, really carefully start stretching from the middle to the side. You can oil or flour your hand to help to not to stick to the table cloth or not to tear apart the dough.
It should be really thin, like almost transparent. On the side you will have some thick dough, tear it down and leave on the side, we can use for the next strudel.
Oil the thin dough carefully, sprinkle one end with breadcrumb and add the sour cherry filling. Start rolling up with the cloth, fold both end. Oil the whole strudel and carefully lift into the papered baking tray.
Put into the oven and bake until is golden brown. Take out from the tray and let a bit to cool down on a rack.
Let's do the same with the leftover dough, this will be a bit harder. Use first a rolling pin, after your hand to stretch out the dough. Oil the dough again and sprinkle with breadcrumb and add the apple filling. Start rolling up the same way and place into the baking tray, bake until golden brown.
Lift to a cooling rack.
When it's still warm, use a sharp knife and slice diagonally, sprinkle with icing powder and enjoy!
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