Cherry Strudel with Mascarpone and Almonds
Baking and Desserts • European
Description
Cherry strudel with mascarpone and almonds
Ingredients
- Marinated cherries 10 oz
- Mascarpone Cheese Unagrande 5 oz
- 33% Cream 5 fl oz
- Cognac 0 oz
- Vanilla Pod 1 piece
- Wheat Flour 10 oz
- Butter 0 oz
- Chopped almonds 0 oz
- Brown Sugar 0 oz
- Chocolate eggs 2 pieces
- Breadcrumbs 0 oz
- Water 5 fl oz
- Safflower Oil 0 fl oz
Step-by-Step Guide
Step 1
Sift the flour from a large bag, make a well and pour in 1 tablespoon of sunflower oil, 100 ml of warm water, an egg, add salt, and knead the dough.
Step 2
Divide the dough into two parts, add 1 tablespoon of sunflower oil to one part, combine it with the second part of the dough, and knead again, shape into a ball, drizzle with 2 tablespoons of sunflower oil, cover with a bowl, and let it rest in a warm place for 30 minutes.
Step 3
Cut the vanilla pod lengthwise, scrape out the seeds; grind the almonds and half of the sugar into fine crumbs in a blender, and mix with the breadcrumbs.
Step 4
Combine the mascarpone, cream, remaining sugar, cognac, and vanilla seeds, whisk until smooth; roll out the dough, dusting with flour from a small bag, into a rectangular shape as thin as possible, measuring at least 30x40 cm.
Step 5
Place the dough rectangle horizontally, leaving 10 cm from the top; spread the remaining part of the dough with the cheese mixture, top with cherries and almond crumbs, roll the strudel starting from the edge where the filling is, and pinch the edges.
Step 6
Lightly beat the yolk with a fork, line a baking sheet with parchment paper, grease it with butter, dust with flour, and place the strudel seam side down, brushing it with the yolk.
Step 7
Bake the strudel in a preheated oven at 355°F for 25 minutes; halfway through baking, brush the strudel with yolk again; cut into pieces and serve.
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