Cherry Strudel with Almond Zabaglione




Rating: 4.07 / 5.00 (89 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

For the strudel dough:







For the filling:












For the almond zabaglione:








Instructions:

Sift the flour onto a work surface, make a well in the center and add the oil and salt. Gradually add the water and knead everything into a smooth dough that comes away easily from your hands. Place the dough in a bowl and brush the surface with oil to prevent a skin from forming. Cover with a damp cloth so that the cloth does not touch the dough and let it rest at room temperature for half an hour. Pull out the strudel dough paper-thin and brush with melted butter. For the filling, toast the crumbs and nuts in the melted butter with sugar and cinnamon and let cool slightly. Mix with the cherries and the cherry brandy. Spread the filling evenly on the strudel, fold in the edges and roll into a strudel. Brush with egg yolk and place on a baking tray lined with baking paper and bake for 20 min on the middle rack at 180 degrees hot air until golden brown. For the almond sabayon, whisk the egg yolks with sugar, vanilla sugar, salt and the wine over steam in a whisking kettle to a compact sabayon and perfume with amaretto. Serve the strudel sprinkled with powdered sugar and the almond sabayon and mint.

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