Strudel with jam
This egg- and yeast-free pie is a variation of strudel. However, the filling isn't the usual apples or cherries, but jam and nuts. This strudel was once made with a special "dry" cherry jam, containing numerous berries surrounded by a thick syrup.
- Yeast-free puff pastry
- Cherry jam
- Walnut
- Breadcrumbs
- Granulated sugar
- Ground cinnamon
- Chicken egg
- Powdered sugar
- Preheat the oven to 190-200°C. Place the formed roll in a very hot oven, otherwise the butter inside the dough layers will slowly melt and leak out, and the layered effect will be lost.
- Chop the nuts for the filling into coarse crumbs with a knife or pulse them through a blender a couple of times if you don’t want to mess around with a cutting board.
- In a dry frying pan without oil, lightly toast the breadcrumbs with sugar, nuts, and cinnamon until lightly golden and fragrant. This mixture will absorb excess liquid from the jam and prevent the bottom of the strudel from getting soggy during baking.
- Unroll the puff pastry directly onto parchment paper or a silicone/Teflon mat. Most pre-made sheets are already the right size for a standard 30 x 40 cm baking sheet; they only require a light flouring. Starting at a 2-3 cm border, evenly sprinkle the toasted nut crumbs over the surface.
- Spread thick jam (preservative) on top in a thin and even layer, leaving about four centimeters from the far edge of the dough: this strip will be needed to carefully pinch the seam and seal the filling inside the future jam strudel.
- Roll the dough tightly, starting from the edge closest to you and using the parchment paper underneath. Secure the seam with your fingers and tuck the ends in to prevent the jam from leaking out in the oven. When handling the dough, hold the roll seam-side down.
- Place the roll, seam-side down, on a parchment-lined baking sheet, gently lifting it with a spatula. Beat the egg with a fork and brush it over the top and sides of the roll with a silicone brush.
- Using a sharp kitchen knife, make several shallow cuts along the top of the strudel, making sure not to cut all the way through. These cuts will allow steam from the filling to escape, preventing the strudel from cracking in unexpected places.
- Bake the puff pastry jam strudel for about half an hour, or maybe a little longer, until it's beautifully golden brown all over. Check for doneness by the color of the bottom: lift the edge with a spatula and peek underneath.
- Let the finished strudel rest on the baking sheet; the hot jam filling won't hold its shape well and will spread. Once cooled, generously dust the strudel with powdered sugar through a fine sieve and cut into serving pieces.
Cherry puff pastry is an easy way to make a delicious teatime dessert in minimal time. All you need is a package of ready-made puff pastry and fresh or frozen cherries to make flavorful puff pastries, pastries, or a quick strudel. This collection features the best cherry and puff pastry recipes: simple, quick, and perfect for teatime at home.
Cherry strudel made with puff pastry... Austrians would find this version strange, if not downright outrageous! But such a version is entirely plausible. The fact is that strudel's journey to Europe was long and difficult—from the Ottoman Empire through the Balkans and the Middle East. Along the way, the roll underwent subtle changes: its features can be found in Greek pies, Serbian bureks, and Moldovan vertuta. And while in Austria, the modern capital of strudel, it's made with puff pastry, in France they prefer puff pastry. And the result is just as delicious. We suggest you make cherry strudel with puff pastry and are confident that this pastry will amaze you with its delicate flavor and crispy texture.
