Cherry Strudel with Phyllo Dough
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,100 cal. | (52 %) | ||
| Protein | 23.1 g | (24 %) | ||
| Fat | 22.15 g | (19 %) | ||
| Carbohydrates | 216.73 g | (144 %) | ||
| Sugar added | 48.9 g | (196 %) | ||
| Roughage | 8.57 g | (29 %) |
| Vitamin A | 195.92 mg | (24,490 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 4.44 mg | (37 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 26.96 μg | (9 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Biotin | 8.13 μg | (18 %) | ||
| Vitamin B₁₂ | 0.46 μg | (15 %) | ||
| Vitamin C | 13.71 mg | (14 %) | ||
| Potassium | 402.28 mg | (10 %) | ||
| Calcium | 170.77 mg | (17 %) | ||
| Magnesium | 3.86 mg | (1 %) | ||
| Iron | 5.43 mg | (36 %) | ||
| Iodine | 25.56 μg | (13 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 8.89 g | |||
| Cholesterol | 243.18 mg |
Ingredients
- For premade pastry
- 1 Phyllo dough
- Or for the pastry
- 250 grams Pastry flour
- 2 Tbsps butter
- 2 egg yolks
- ⅛ l lukewarm water
- 1 pinch salt
- butter (for brushing)
- For the filling
- 800 grams pitted Cherries
- 100 grams powdered sugar
- powdered sugar (for dusting)
- butter (for the baking sheet)
Preparation steps
For premade pastry: Prepare pastry according to package directions.
Or for the pastry: Measure flour with salt in a mixing bowl, make a well in the center and add 2 tablespoons melted butter. Add egg yolks and mix everything, adding as much lukewarm water until a smooth dough forms. Knead until dough pulls away from edge of bowl. Dust a work surface with flour and knead dough by hand. Shape dough into a ball and brush with melted butter. Wrap in aluminum foil and let stand overnight. Place a large cloth on a work surface, sprinkle with flour, divide dough in half. For first sheet roll out dough as large as possible then brush with butter. Using the back of the hand, pull dough until it is very thin and covers the entire cloth.
Mix cherries with powdered sugar. Divide in half and spread on the dough and roll up immediately. Treat second portion of dough in the same manner. Put dough on greased baking sheet with seam sides down. Bake at 220°C (approximately 425°F) for 35 minutes until golden brown then let it rest for 10 minutes. Slice, dust with powdered sugar and serve.
