What is Cherry Strudel?
Cherry Strudel is a variation of popular traditional baked goods from Austria and its neighboring countries. Generally, the steel consists of a scaly pastry containing sweet or salty fillings. This particular type of step is filled with sweet or acidic cherries. Baking traditional cherry juice can be a time -consuming process, but the home cook can minimize the amount of time and effort necessary by accepting a few simple shortcuts. However, due to the Moorish or Turkish influence on the region, there was a flak, a layered "phyllo" of pastry. The traditional filling of the strudel includes, but is not limited to apple, plum, cottage cheese, cabbage, cabbage, walnut and cherries. Sours Cherry Strudel is traditionally called "Weichselstrudel". Particularly translucent pastries made of flour, water, eggs and butter or oils. Baker combines these ingredients and rolls the dough until it reaches the same approximate thickness as a piece of paper. Then the dough cuts you into individual leaves. For Strudel and many other baked goods, bakers layer these leaves of dough on SORunning, spreading butter or oil between the leaves to form a scaly pastry with different layers.
Most cherry steps are made with acidic cherries, but some bakers may prefer sweet cherries or use them once acidic cherries are no longer in the season. Sour cherries - also called cake cherries - are too cake to eat raw, but harmonize when cooking, especially when they are baked in sweet syrup. Sweet cherries were usually fresh instead of baked, but some bakers may still prefer another natural sweetness of sweet cherry. Regardless of the type, the baker removes pits and cooks cherries with sugar and juice until the syrup protection is formed. He or she spoon this filling to the center of the innermost layer of the dough before packing all the leaves around the filling and sealing them together.
bakers at home can simplify this process using a pre -made dough and fulfilledand. Many grocery stores and special food stores sell frozen pyllo dough leaves. Alternatively, some domestic bakers use frozen inflating that creates similarly scaly pastries. Instead of home filling, he works in a preserved cherry cake found in the alley of baking standard grocery store. Some signs of pre -made cherry fillings are sweeter than others and the consumer should choose the brand that most attracts its feeling of taste.
After filling the bread, the baker cleans the outer side of the cherry juice with an egg or butter and cooks it in a preheated oven until the pastry gets rid of. Brushipoté, which comes out of the oven, softer bark. The finished cherry heater is often dusted with powdered sugar or served with cream.