Viennese strudel with cherries

Austrian strudel with cherries is a mouth-watering combination of thin crispy crust, savory nuts, and juicy filling.
In order for the filling to hold its shape well instead of seeping out, confectioners advise sprinkling starch over the cherries. It will help keep the juice inside the berries and will not allow the dough to get wet when baked.

Ingredients

• frozen cherries - 500 g
• puff pastry - 500 g
• Walnuts - 8 tbsp
• Breadcrumbs - 80 g
• Sugar - 100 g
• Corn starch - 1 tbsp
• Butter - 30 g
• Egg - 1
• Cinnamon - to taste
• Powdered sugar - to taste

Directions

1. Defrost the dough at room temperature for 15-20 minutes.
2. Put the dough on a lightly floured surface and roll it out until thin.
3. Melt the butter and brush the rolled dough with it.
4. Leaving a few inches to the edges, evenly spread the breadcrumbs over the dough.
5. Blend the walnuts and spread them over the dough.
6. Defrost the cherries, add a tablespoon of starch and mix well the filling.
7. Evenly spread the cherries over the nuts. Sprinkle sugar and cinnamon over the filling.
8. Carefully fold the dough and make a thick roll. Press the side-ends with your fingers and fold them inside.
9. Put the strudel on a baking sheet covered with parchment paper. Pierce the dough several times with a fork. Brush the roll with a beaten egg.
10. Preheat the oven to 200 °C. Bake the strudel for 15-20 minutes until the crust turns golden.
11. Take the strudel out of the oven, let it cool for 10 minutes, and dust with confectioner’s sugar.
12. Decorate the strudel with a scoop of your favorite ice cream and serve it with tea or coffee.
13. Enjoy!