{"id":16718,"date":"2016-07-23T15:42:56","date_gmt":"2016-07-23T15:42:56","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/viennese-sour-cherry-strudel\/"},"modified":"2016-07-23T15:42:56","modified_gmt":"2016-07-23T15:42:56","slug":"viennese-sour-cherry-strudel","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/viennese-sour-cherry-strudel\/","title":{"rendered":"Viennese Sour Cherry Strudel"},"content":{"rendered":"

This authentic Viennese Sour Cherry Strudel recipe is a keeper! A tart cherry filling in a crisp & flaky pastry case ! To get the perfect flaky strudel, the dough needs to be stretched until paper-thin!<\/em><\/p>\n

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Learn how to make Traditional Cherry Strudel from scratch! <\/h2>\n

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Today is all about one of my favorite desserts of all times. The Austrian Classic Strudel made from scratch! <\/p>\n

We are not talking shop-bought filo dough or cheat puff pastry strudel. We are talking thin, flaky and crisp homemade strudel dough which needs to be stretched out by hand until paper thin! <\/p>\n

 I won’t say it’s the easiest thing I’ve ever done, but it is definitely one of the challenges worth taking! It’s fun and rewarding. Plus, once you’ve gotten the hang of it you’ll make it again and again and again.<\/p>\n

I bet you’ll find it surprisingly easy!<\/p>\n

No huge amounts of butter, no yeast, no endless resting times and as filling you can take pretty much any fruit you happen to have in your fruit bowl.<\/p>\n

In my case sour cherries!  We’ve had a really good sour cherry harvest this year and Sour Cherry Strudel is one of my all-time-favorites!<\/p>\n

Homemade cherry strudel is also a staple in every Viennese Kaffeehaus during the warm season!  I just love the simplicity of a good Viennese Sour Cherry Strudel. <\/p>\n

Who invented Strudel? <\/h3>\n

One of the most widely known German desserts is undoubtedly Apfelstrudel or Apple Strudel. But did you know that it really is more of an Austrian specialty? Uhu – It goes back a long time at least to the 17 century. There is an old handwritten Strudel recipe in the Vienna Library dating back to 1696.<\/p>\n

The word Strudel is German for Whirlpool. Yeah, but we don’t even think about that when we order a strudel to be honest – it’s kind of like we have 2 separate meanings for this word.<\/p>\n

You might have had apple strudel but guys- you shouldn’t limit yourself to just that. There are other fruit strudels, sweet and savory – some with potatoes and sauerkraut, some with meat, some with spinach and cheese, or poppy seeds and plums ….and then there is Cherry Strudel! My favorite strudel!<\/p>\n

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How to make Traditional Austrian Cherry Strudel from scratch: <\/h3>\n

Classic Viennese – Style Cherry Strudel is surprisingly easy to make.<\/p>\n

Traditional Viennese Strudel recipes contain very few and really simple ingredients: Cherries, sugar, a pinch of cinnamon, a splash of kirsch or cherry brandy and something to soak up some of the moisture, like ground nuts or sweet cake crumbs. <\/p>\n

I added a generous amount of graham cracker crumbs which I fried in a pan with some butter and a pinch of cinnamon. <\/p>\n

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How to make the perfect strudel dough at home: <\/h3>\n

The tart sour cherry filling is encased in a paper-thin sheet of unleavened strudel dough.<\/p>\n

The only difficult part in this strudel recipe is achieving an even, thin dough without any holes. The secret is to knead the dough for a good 5 to 7 minutes until very smooth and elastic.<\/p>\n

Then, it needs to be brushed with a generous amount of oil and rest in a warm place for 45 minutes. You’ll be surprised how easy it is to roll out after this resting time! <\/p>\n

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How to serve Traditional Viennese Sour Cherry Strudel: <\/h3>\n

A good Viennese Sour Cherry Strudel is perfect all alone on a plate with a generous dusting of powdered sugar.<\/p>\n

This is how it would be served in a traditional Viennese Caf\u00e9!<\/p>\n

If you’re willing to go all the way I recommend eating it with some vanilla sauce, whipped cream, or a scoop of vanilla ice cream. <\/p>\n

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Can I use other fruits for this strudel recipe? <\/h3>\n

Yes – you can use: <\/p>\n