Made with cream, cherries and topped with toffee, this strudel recipe is a must try at home.
Add all ingredients into stand mixer and mix into a smooth dough
Let rest for an hour
Place onto floured tablecloth and stretch pastry gently by pulling on the outer edge until the pastry is paper thin.
Sprinkle with clarified butter and bread crumbs.
Arrange semolina filling across at the top of the pastry and stud with sour cherries and cherry sauce
Fold over sides to create an envelope and roll the rest of the pastry with the tablecloth
Arrange on baking tray and coat with butter.
Place scraped vanilla bean, sugar, cream, corn flour, semolina and egg in a saucepan and cook until mixture becomes thick.
Allow to cool.
Cherry Sauce Filling:
Place reserved cherry juice in a saucepan with sugar and reduce for 10 minutes.
Add cornflour (mixed in a teaspoon or two of water) into juice to make the cherry juice thick enough to pipe into strudel. Mixture should be thick enough to coat a wooden spoon without dripping
Allow to cool.
Place into a piping bag
Boil water, sugar and glucose until a lovely amber colour ( 10-15 minutes)
Hold fresh cherries by the stem and dip into toffee. Place on baking paper to set
Pipe royal icing flowers onto strudel studding them with sour cherries
Sprinkle with icing sugar and pink glitter
Nutritional analysis per serving (30 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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