Classic Hungarian sour cherry strudel recipe with kneaded dough

The secret ingredient would be semolina, which does not let the dough soak too much from the filling. This recipe, however, uses ground biscuits instead. It is very rare nowadays that someone makes strudel at home, and if they do, people usually use pre-made strudel dough or just slap the frozen thing into the oven. But there is nothing like the food you make yourself, and hand-kneaded dough and fresh cherry filling in a strudel have no match. Naturally, it takes more time, but it is not as hard as some people might think, although thinning the dough might require some patience and skill.

You need to spread the dough as thin as possible – until it is almost transparent – with your fingers, so one must be careful and precise. You would also need to be careful when you roll the dough so that it does not tear, but there is also a trick for this thanks to SóBors. You can use a kitchen towel or some other cloth to help keep the dough from tearing when you roll up the strudel. The recipe is for 10 slices, which will probably be gone in seconds.

Ingredients:

Dough:
250 g flour
20 g oil
a pinch of salt
100 ml lukewarm water
1 egg (preferably small)
some oil for greasing

For putting the dough and filling together:
150 g butter (for the dough)
2 tablespoons of butter for greasing (before putting it in the oven)
70 g ground biscuits

Filling:
750 g sour cherry (without pits)
100 g sugar
120 g ground biscuits
½ teaspoon cinnamon
3 tablespoons of butter
powdered sugar

Preparation:

Dough:
Put the ingredients of the dough into a bowl, mix them together, and then start kneading. If you have a kneading machine, it takes about 5-7 minutes, but naturally, it will take more time if you do it with your hands. The dough is good if it is soft, homogeneous, and pliable. Make a ball from the dough and spread a thin layer of oil on the outside. Put it into a bowl and let it sit for 45 minutes.