Cherry And Blueberry Strudel

Cherry And Blueberry Strudel Made With Strudel Pastry Dough

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5 from 1 vote

Use any berries in season to make this strudel

Recipe Category: Baking, Dessert

Makes enough for: people

Ingredients

For the pastry *

150 mls tepid water, plus extra for boiling
Pinch of salt
5 mls vinegar
1 egg yolk
15 mls canola oil
250 g bread flour, plus extra for dusting
10 g butter, melted
10 mls milk

For the Cherry And Blueberry Strudel

350 g frozen cherries
250 g frozen blueberries
75 g coconut sugar
Zest of 1 lemon
50 g walnuts, finely crushed
icing sugar for dusting

Method

Before you begin

Place the cherries and blueberries into a sieve
Position the sieve over a bowl and leave the berries to defrost while you make the pastry

For the pastry

Bring a kettle of water to the boil
Place the water, salt and vinegar into a mixing bowl and whisk to combine
Add the egg yolk and whisk to combine
Pour in the canola oil and whisk to combine
Place the flour into a bowl and make a well in the centre
Pour the egg mixture in and use a knife to mix until combined
Turn out onto a lightly floured surface and knead until elastic
Roll into a ball and place onto a lightly floured board
Pour the boiling water into a bowl, tip out and use it to cover the dough
Leave the dough to rest for an hour and then tip it out onto a large tea towel that has dusted generously with flour
Stretch the dough from underneath, using your knuckles
When flat, brush with melted butter
Stretch until very thin into the shape of the tea towel, making sure the dough is even all around

For the Cherry And Blueberry Strudel

Preheat the oven to 200° Celsius
When the berries are defrosted and well drained, place them onto the pastry, along the narrow edge, and only covering a third of the width of the pastry, leaving 2cm on each side
Place the coconut sugar and lemon zest into a mixing bowl and stir to combine
Sprinkle the mixture on top of the berries, and then sprinkle the walnuts on top
Tuck the pastry over the berries along the long edge and then roll the strudel up from the narrow edge, as tightly as possible without breaking the pastry
Once rolled, glaze the top with milk **
Place onto a lined baking tray and put into the oven
Bake for 40 minutes then remove from the oven
Leave to cool slightly before dusting with icing sugar and serving

Notes

* If you do not want to make strudel pastry then you will need 6 sheets of phyllo pastry and 60g of butter (melted). Layer each sheet of phyllo pastry, one on top of the other, with a layer of melted butter between each one. Do not use butter on the top layer.

** if using phyllo pastry, brush the top with melted butter