Kirschstrudel

Ingredients

• 1 Strudelteig
• 250 g Mehl
• 2 EL Butter
• 2 Eigelbe
• 0.125 l lauwarmes Wasser
• 1 Prise Salz
• Butter (zum Bestreichen)
• 800 g entsteinte Kirschen
• 100 g puderzucker
• Puderzucker (zum Bestauben)
• Butter (für das Backblech)

Instructions

1. 1.

   Prepare Strudelteig according to package instructions or sift flour with salt into a mixing bowl, press a well in the center and drizzle 2 EL liquid butter into it. Add egg yolks and knead everything together, gradually adding warm water until a smooth dough forms. Keep stirring until the dough lifts from the edges. Dust the work surface with flour and knead the dough by hand. Shape the dough into a ball and brush it with liquid butter. Wrap in foil and let rest overnight. To roll out, lay a large cloth on the work surface, dust it with flour, halve the dough and roll each portion out. First roll the dough to table size, brush with butter, then use your palm to stretch it until it is very thin and covers the entire cloth.

2. 2.

   Mix cherries with powdered sugar, split them in half and spread over the dough, then roll immediately. Repeat with the second dough portion. Fold the sides of the dough and place seam side down on a thickly buttered baking sheet. Bake at 220°C for 35 minutes until golden yellow, let rest 10 minutes, then slice and dust with powdered sugar.