Cherry or sour cherry strudel
With puff pastry.
- Peel the cherries, and if they are frozen, defrost them and drain a little. Thaw the puff pastry and roll one cube into a rectangle 38 x 30 cm. Arrange half the amount of fruit along the middle of the longer side. Sprinkle with 1 level tablespoon of sugar, 1 vanilla sugar, 1.5 tablespoons of bread crumbs, grated rind of half a lemon and a little cinnamon. Roll one blank side of the puff pastry over the fruit, then the other. Then twist the edge a little along the entire length inwards, gripping both top layers of puff pastry just carefully so as not to break it. So the compound is up. Twist the ends of the strudel well upwards so that the juices do not run out and place them in a dry, rinsed or slightly oiled pan. Repeat the process with another cube of puff pastry.
- Bake at 200 ° C until golden brown, about 40 minutes. Leave the finished strudel to stand for a few minutes, then sprinkle with powdered sugar if desired.
- Instead of frozen puff pastry, you can use almost rolled Lidl puff pastry, and for this amount of stuffing you need two packets.