Streudel is often associated with Austrian cuisine. It is a sweet, filled pastry often served with cream.
The recipe calls for the use of almond meal or ground almonds which can be found in the baking section of most supermarkets. You can also ground your own. Just make sure you use sweet almonds with no skin.
Kirsch on the other hand is a German fruit brandy, but you can use any kind of cherry brandy if that is what is available.
Be creative and adjust the taste according to what you want. You can even add more sugar to make the filling sweeter. Enjoy!
1 800g bottle morello or maraschino cherries, drained
1/2 cup caster sugar
2 tablespoons fresh lemon juice
2 tablespoons kirsch or cherry brandy
1 teaspoon ground cinnamon
Melted butter, to grease
10 sheets filo pastry
60g butter, melted
100g almond flour or ground almond
Pure icing sugar
Whipped cream for serving
Preheat the oven at 200C and slightly grease a baking tray with butter.
Place the cherries, lemon juice, kirsch, sugar and cinnamon in a large bowl. Mix well and allow the cherries to marinate for 2 hours. Drain and set aside.
Lay the filo pastry on a flat surface. After, cover it with a damp tea towel or cheese cloth. Get 1 sheet and brush it with melted butter. Place another filo sheet on top of it and repeat the process. Do this for the remaining ingredients.
Evenly sprinkle the ground almond on the pastry and place the cherry mixture on one end crosswise. Brush the edges of the pastry with butter and then roll it tightly to enclose the filling. After, fold both ends to enclose it. Put it on the greased baking dish and brush it with the remaining butter.
Bake the cherry streudel for 20-25 minutes or until it becomes golden brown. Remove from oven and let it stand for 3 minutes.Â Slice it into 4 sections and transfer it to a serving plate or individual plates. Dust it with icing sugar and serve warm with whipped cream. You may top the streudels with cherry syrup if desired.
Photo Courtesy Of: Â Public Domain Photos