Cherry Strüdel with white wine pasta matta without butter, easy filling without pre-cooking. A creative and tasty recipe, ideal for those who love desserts with fresh fruit.
Mix all the ingredients for the dough and knead until you get a smooth ball. Cover with plastic wrap and let rest for about an hour in the refrigerator.
Prepare the filling by mixing all the ingredients with a spoon in a bowl.
Take the dough ball and roll out a fairly thin sheet. Cut out a rectangle.
Place a sheet of parchment paper under the dough to easily move it onto the baking tray.
Prepare the strüdel braid as shown in the video reel.
Place the filling in the center of the dough and close the strüdel.
Brush with toasted almond milk and decorate with sugar sprinkles.
Bake at 180 degrees Celsius for about 40 minutes.
Once cooked, let the strüdel cool covered with a cloth.
Sprinkle powdered sugar before serving.
Piping bag with nozzle
Plastic wrap
Parchment paper
Store in the refrigerator covered with plastic wrap or in an airtight container. Leftover filling can be used as a sauce accompaniment.
The leftover cherry filling is also great as a sauce to accompany scaloppine. I recommend wearing gloves to pit the cherries.
Italia, Toscana
| Energy (kcal) | 399.2 |
| Carbohydrates (g) | 43.94 |
| of which Sugars (g) | 36.52 |
| Fat (g) | 23.64 |
| of which Saturates (g) | 3.04 |
| Protein (g) | 4.49 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.92 |
