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Cherry Strudel
Ingredients
For strudel dough:
10 oz plain flour
Pinch of salt
1 egg (beaten)
¼ pint luke-warm water
Little butter (melted)
Icing sugar (for dusting)
For filling:
2 lb Morello cherries
4 oz cake or breadcrumbs
1 teaspoon cinnamon
8 oz caster sugar
4 oz ground almonds
Method
Sift the flour and salt into a mixing bowl. Add the egg to the flour with the warm water. Mix until smooth, turn on to a pastry board and knead and beat until elastic. This is done by repeatedly picking up the dough and throwing it down on to the board until it is smooth and shiny and leaves the hand cleanly.
Put in a floured basin, cover and leave in a warm place for 15 minutes. Meanwhile, prepare the filling. Stone the cherries and mix together with other ingredients. Set aside.
Set the oven at 400°F or Mark 6. Roll the pastry on a floured cloth and then pull gently from all sides until paper-thin. Brush well with melted butter and, using scissors, trim ¼ inch from all round the edge.
Fill with cherry mixture, roll up and bake in pre-set oven for 30 minutes until crisp and golden. Dust with icing sugar when slightly cooled.
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