Cost Breakdown

Critical Success Points

• • Knead the dough just enough for smoothness and elasticity, not too much.
• • Rest the dough for at least 1 hour to relax gluten.
• • Cook the cherry filling until thickened and glossy to avoid soggy pastry.
• • Stretch the dough as thin as possible without tearing.
• • Roll up the strudel tightly using the cloth to avoid tearing.
• • Bake until deeply golden and crisp.

Safety Warnings

• • Use caution when working with hot syrup and melted butter.
• • Stretching the dough can be delicate—avoid sharp rings or nails.
• • Be careful transferring the rolled strudel to the tray; it is fragile.