Strudel with nuts and cherry confit
Crunchy sweet strudel with roasted pumpkin and nuts with a distinct orange flavor.
Ingredients
| BATTER: |
| wheat flour 350 g |
| skim kefir 60 ml |
| vegetable oil 70 ml |
| water 60 ml |
| egg 1 pc |
| salt 1 g |
| CHERRY CONFIT: |
| cherries (s/m) 400 g |
| cornstarch 30 g |
| sugar 90 g |
| vanilla sugar 10 g |
| water 50 ml |
| NUT FILLING: |
| walnuts 180 g |
| melted milk-flavored cookies 150 g |
| honey 50 g |
| softened butter 50 g |
Instructions
Step 1
Prepare the dough. Add salt, kefir, 60 milliliters of vegetable oil, egg and water to the sifted flour. Knead the dough. Wrap it in cling film. Leave in a warm place for an hour.
Step 2
Prepare the confit. Put the cherries in a saucepan. Add the sugar and vanilla sugar. Bring to the boil and, stirring constantly, pour in a thin stream of starch diluted in water. Cook until the liquid thickens, then allow the confit to cool.
Step 3
For the nut filling, beat the cookies in a blender, combine with the nuts, honey and butter. Mix until smooth.
Step 4
Dust the table with flour, roll out the dough in the shape of a rectangle. With 10 centimeters from the edge of the dough, place the nut filling. Cover it with dough, put cherry confit and roll up a tight roll. Tuck the edges under the bottom.
Step 5
Place the strudel on a baking tray with parchment, grease with the remaining vegetable oil. Bake at 180 degrees for 25-30 minutes.
Step 6
Serve strudel warm or cold. Enjoy.
