Sour Cherry & Cheese Strudel (Homemade Strudel Dough)

Ingredients

• 2 cups Bread flour (Plus extra for kneading and stretching)
• 0.5 teaspoon Kosher salt
• 1 each Large egg
• 1.5 tablespoons Neutral oil (Plus a few drops for bowl)
• 2/3 cup Warm water (Hot tap water, not boiling)
• 8 ounces Cream cheese (Room temperature)
• 0.5 cup Granulated sugar (Divided: 1/4 cup for cheese, 1/4 cup for cherry)
• 1 teaspoon Lemon zest (From 1 lemon)
• 1 tablespoon Lemon juice (From same lemon)
• 2 teaspoons Vanilla extract (Divided: 1 tsp for cheese, 1 tsp for cherry)
• 2 each Egg yolks
• 48 ounces Sour cherries, jarred in light syrup (Two 24-oz jars, pitted, lightly sweetened)
• 2 tablespoons Cornstarch
• 1 pinch Pinch of salt (For cherry filling)
• 2 sticks Unsalted butter (Melted (preferably Kerrygold))
• 2 tablespoons Almond flour (For dusting dough)
• as needed Powdered sugar (For dusting (optional, for serving))

Instructions

1. Make the Strudel Dough

   In a large mixing bowl, combine 2 cups bread flour and 0.5 tsp kosher salt. In a separate bowl or measuring cup, whisk together 1 large egg, 1.5 tbsp neutral oil, and 2/3 cup warm (not boiling) water. Make a well in the flour, pour in the wet ingredients, and mix with a fork until a shaggy dough forms.

   Time: PT5M

2. Knead the Dough

   Turn the dough out onto a floured surface. Knead by hand for about 7 minutes, pressing, folding, and rotating until the dough is smooth, supple, and not sticky. Add a little extra flour if needed.

   Time: PT7M

3. Rest the Dough

   Lightly oil a clean bowl with a few drops of neutral oil. Place the dough seam-side down, turn to coat, cover with plastic wrap or a towel, and let rest at room temperature for at least 1 hour (up to overnight).

   Time: PT1H

   Temperature: 25-27°C

4. Prepare the Cheese Filling

   In a small bowl, combine 8 oz room-temperature cream cheese, 1/4 cup sugar, 1 tsp lemon zest, 1 tsp vanilla extract, and 2 egg yolks. Mix until smooth and creamy.

   Time: PT5M

5. Prepare the Cherry Filling

   Drain two 24-oz jars of sour cherries, reserving about 2/3 cup of the syrup. In a small saucepan, whisk together 2 tbsp cornstarch, 1/4 cup sugar, and a pinch of salt. Add 2/3 cup reserved cherry syrup and 1 tbsp lemon juice. Cook over medium heat, whisking constantly, until mixture boils and thickens (about 3-5 minutes). Remove from heat, stir in 1 tsp vanilla extract, then fold in the drained cherries. Let cool to room temperature.

   Time: PT10M

   Temperature: Medium heat

6. Set Up for Stretching

   Clear and clean a large work surface. Lay down a clean cotton tablecloth or bedsheet and generously flour it. Place the rested dough in the center and dust lightly with flour.

   Time: PT3M

7. Roll and Stretch the Dough

   Using a rolling pin, roll the dough into a rectangle about 1/4 inch thick. Begin stretching the dough by hand, using the backs of your hands and working from the center outwards. Continue gently stretching until the dough is so thin you can see the pattern of the cloth underneath. Patch any tears as needed.

   Time: PT10M

8. Butter and Dust the Dough

   Melt 2 sticks unsalted butter. Brush a generous, even layer of melted butter over the entire surface of the stretched dough. Sprinkle 2 tbsp almond flour evenly over the buttered dough.

   Time: PT3M

9. Add Fillings and Roll

   Dollop the cheese filling in a line about 2 inches from the long edge closest to you. Spread gently into an even layer. Spoon cherry filling evenly over the cheese. Trim thick edges if needed. Using the cloth, roll up the strudel tightly, jelly-roll style, ending with seam side down. Tuck ends under and transfer to a parchment-lined sheet tray (diagonal if needed).

   Time: PT7M

10. Butter and Sugar the Strudel

    Brush the top and sides of the strudel generously with more melted butter. Sprinkle with a little extra sugar for crunch.

    Time: PT2M

11. Bake

    Bake in a preheated oven at 400°F (204°C) for 30-35 minutes, until deeply golden brown and crisp.

    Time: PT35M

    Temperature: 400°F

12. Cool and Serve

    Let the strudel cool on the tray for at least 20 minutes before slicing with a serrated knife. Dust with powdered sugar before serving, if desired.

    Time: PT7M

13. Cleanup

    Wash all bowls, saucepan, utensils, rolling pin, and wipe down work surfaces. Shake out and launder the tablecloth or sheet if needed. Clean up flour and butter residue thoroughly.

    Time: PT25M

Nutrition Facts

Calories

370

Protein

7g

Carbohydrates

43g

Fat

19g

Fiber

2g