Sour Cherry Strudel with Puff Pastry
And easy "strudel" using puff pastry (make your own or buy it at the shop) instead of traditioinal stretched strudel dough, this is a great way to celebrate the intense flavour of sour cherries. You can use fresh or frozen cherries here and the results will be delicious either way.
Ingredients
- 25 g (¼ cup) almond flour
- 500 g (1 lb) sour cherries pitted, fresh or frozen
- 50 g (¼ cup) caster sugar or granulated sugar
- ½ tsp orange blossom water optional
- 400 g (14 oz) puff pastry defrosted if store-bought
- icing sugar for finishing
Instructions
- Preheat oven to 180°C/350°F. Add the almond flour to a rimmed baking tray and toast in the oven until golden and very fragrant - about 5 minutes. Remove from the oven, set aside and increase the oven temperature to 200°C/400°F.
- Add the cherries, sugar and 2 tbsp of water to a small saucepan and set over medium-low heat. Stirring occasionally, allow the water to come up to a simmer and the cherries to release their juices begin to break down - 7-10 minutes. Use your spoon to break the cherries in half to assist in this. Stir in the orange blossom water, if using.
- Set a fine mesh sieve over a heatproof bowl. Pour the cherries into the sieve, draining off the juices. Pour the liquid back into the saucepan and set over medium-low heat once more. Stirring frequently, bring the liquid to a simmer and reduce until thick and syrupy - about 5 minutes.
- Add the strained cherries to a bowl and pour the reduced juices over the cherries. Stir to combine and set aside to cool to room temperature.
- Meanwhile, on a lightly floured surface, roll the puff pastry into a 3mm (⅛in) thick rectangle - the exact dimensions are not as important as the thickness.
- Scatter the toasted almond flour over half of the pastry, leaving a 1 cm (½ in) border. Pile the cherry filling over the almond flour, ensuring that it's evenly distributed.
- Fold the other half of the puff pastry over the cherries and crimp thoroughly to seal. Use a sharp knife to cut 5-6 steam vents over the strudel. Transfer to a parchment-lined baking sheet.
- Move the strudel to the oven and bake until puffed, crisp and deeply golden - about 20-25 minutes. Remove from oven and dust thoroughly with icing sugar. Allow to cool completely on a wire rack before serving.
Nutrition
Calories: 219kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 62mg | Potassium: 154mg | Fiber: 2g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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