Plum Dumplings Strudel
Plum Dumplings Strudel is one of the most well-known desserts in Hungarian and Austrian cuisine, popular for centuries. The classic strudel dough consists of thin, crispy layers, while the cherry filling is pleasantly juicy and slightly tart. Imagine the scent of freshly baked strudel filling the kitchen, as the crispy dough and the sweet-cinnamon cherry filling create a perfect harmony in every bite. The secret to the perfect strudel is properly prepared dough and a balanced filling. Breadcrumbs help absorb excess moisture, preventing the strudel from becoming soggy during baking. Try this version sprinkled with a little powdered sugar or serve it with vanilla custard for an even richer taste!
Ingredients for this recipe
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Preparation Steps
1
If using frozen sour cherries, thaw them completely and drain well to prevent the strudel from becoming soggy during baking.
2
In a bowl, combine the sour cherries with sugar, cinnamon, and vanilla sugar. Let it stand for 10 minutes to release some juices.
3
Lay the strudel dough sheets on a clean kitchen towel. Brush each sheet thinly with melted butter. Layer two to three sheets on top of each other to ensure the strudel isn't too delicate.
4
Sprinkle the center of the strudel dough with breadcrumbs to absorb the sour cherry juices. Spread the cherry filling evenly over the breadcrumbs.
5
Using the kitchen towel, carefully roll up the strudel. Transfer it to a baking sheet lined with parchment paper.
6
Brush the top of the strudel with beaten egg to achieve a beautiful golden-brown color during baking.
7
Bake in a preheated oven at 350°F (180°C) for 30-35 minutes, or until the strudel is golden brown and crispy.
8
Allow to cool slightly before dusting with powdered sugar and serving.
