This is lovely on the table at any season. It makes a great and easy breakfast treat or can be served as dessert at an elegant dinner. Created by BierBeisl in Beverly Hills, Calif.
- 2/3 Cup all purpose flour
- Pinch of Salt
- 1/2 Cup oil
- 1/3 Cup water (room temperature)
- Oil for resting
- 2 lbs of Rainier Cherries – cut in half and without stone
- ¼ Cup dark chocolate drops, 53% or higher
- ½ Cup sugar
- ½ Cup toasted bread crumbs
- Melted butter to brush the baking tray and strudel
Step 1: Dough
Place flour like a volcano on clean wood or steel surface. Add Oil, Salt and Water and form into and form into a smooth dough till it doesn't stick to your hands anymore. Brush with oil and cover with plastic wrap – dough needs to rest about 20 min in refrigerator.
Mix all the ingredients in a large mixing bowl and let it marinate for a few minutes. Once the liquid of the cherries combined with all the other ingredients you are good to go.
Pull dough with plenty of flour onto a table cloth or apron which needs to be dusted well in flour. Start pulling with the backside of your hands from the inside of the dough ball – similar to pizza, only difference, once it breaks it will be hard to fix!
Sprinkle some melted butter onto the dough sheet and place filling like a tube on the lower 1/3 of it. Now slowly and carefully wrap the strudel by pulling the apron or table cloth.
Place on baking tray with silk pad or parchment paper. If you use paper brush it with butter before placing Strudel on it. Bake for about 20-25 min at 350 degrees. You can serve it warm or cold and with any ice cream flavor you prefer. I suggest pistachio or vanilla.