Another Strudel - More Cherries - please don't hate me!

When i published my recipe for Cherry Tiramisù, my uncle Goran wrote me an e-mail, saying that my cousin is crazy about cherries and that she almost fainted when she saw the pictures. I guess the love runs in family. Only my cousin asked her father to plant two cherry trees in their garden, and my uncle was afraid he'd have to turn into a catman and go up the tree to pick up those sweeties. Hope you're safe, G.

Second thought for today. My husband rarely eats sweets, he's more of a pizza guy, but if there's a dessert he really likes, then it's fruit filled strudel (not sure, though if it's in the first place, or second after fresh fruit tart!?). However, he told me yesterday he'd have to comment on my Cherry strudel and I told him I hadn't pubblished that one yesterday. Of course, he wouldn't tell me what he'd say, and I'm a very impatient and curious person, so I hurried up to put the recipe up on my blog.

And, it's the first day of Summer, aren't you happy about that?

Oh, the recipe! Here we go.
Of course, I explained in detail how to make your own phyllo at home in my previous posts, so this time I'll cut short, and pass on to the filling. As I said in previous occasions, you can use storebought phyllo, if you prefer. I suggest you use 2-3 sheets, on top of each other, and each one brushed with oil or melted butter, before filling.

CHERRY AND APPLE STRUDEL
(it's not necessary that you follow exactly the quantities, increase to your pleasure)

1/2 kg of cherries
1 apple
breadcrumbs
cornstarch
sugar
cinnamon

Normally, I don't do anything with fruit before filling the strudel, just wash it, peel, pit, cut (depends on the fruit), but this time I decided to saute the cherries and apples before filling the strudel thinking that would help my strudel to "run" less. So I washed, pitted and halved the cherries, peeled and chopped the apple, put the fruit in a saucepan with a teaspoon of butter and (???) I think about 3 tblspoons of sugar and a little cinnamon, and sautèed everything for about 10 minutes.

There was a lot of liquid, so I actually had to drain them (not leaving them completely dry, however).
After that, I spread my phyllo dough, drizzled it with oil (you can use melted butter if you prefer), sprinkled some breadcrumbs all over it. Then I placed the fruit along one edge (not two like with the savoury strudel), sprinkled the fruit with more cinnamon and 1-2 tablespoons of cornstarch.
The reason why I placed the filling only on one side, was to prevent the strudel from becoming soggy, as fruit still had a lot of water in it.

The next thing, I cut off the thick edge of the dough (you don't have to worry about that with storebought phyllo) and rolled it up with the help of the tablecloth.

Line your baking tin with some baking paper (absolutely necessary), drizzle with oil or melted butter adn cut the strudel to the size of your tin. Carefully transfer the strudel into the tin, brush with oil / melted butter and bake for about 30 minutes at 175-180°C.


Final step. Wait for the strudel to cool down. Cut into chunks and serve. And ... it's hard not to eat any while taking pictures. Can you find the differences in these:




By the end of the photo session, the fourth piece was gone.

I'd like your opinion now. Which of these two would you like to see published next on my blog?
Saffron marinated zucchini risotto or Zucchini and red peppers quiche?











STRUDEL DI CILIEGIE E MELE

Se volete preparare la pasta fillo in casa, leggete i miei post precedenti, se invece volete un dessert più veloce usate la pasta fillo pronta. Se usate la pasta fillo pronta, unite due o tre strati insieme, ungendo ogni uno con del olio o burro.
Per il ripieno di ciliegie e mele ho usato:

1/2 kg di ciliegie
1 mela
zucchero
cannella in polvere
amido di mais
pangrattato

Lavate e snocciolate le ciliegie, pelate e tagliate a pezzetti la mela. Mettete la frutta a cuocere con circa 3 cucchiai di zucchero (di più se vi piace più dolce) e un cucchiaino di burro, per 10 minuti circa.
Stendete la pasta fillo, spennellate con l'olio o burro, cospargete con un po' di pangrattato, distribuite la frutta lungo un lato. Con l'aiuto della tovaglia, arrotolate lo strudel e trasferitelo in una teglia foderata con la carta da forno (la carta è importantissima). Spennelate la superficie dello strudel con l'olio o burro e infornate per 30 minuti circa a 175-180°C.
Lasciate raffreddare, tagliate e servite.

Una domanda per tutti. Qualle di queste ricette vi piacerebbe vedere per prima:
Risotto con zucchine marinate o Quiche di zucchine e pepperoni? Votate...




SAVIJAČA S TREŠNJAMA I JABUKAMA

Pripremite temeljno tijesto za savijače ili kupite gotove kore. Imate izbor.
Za ovu sam savijaču upotrijebila

1/2 kg trešanja
1 jabuku
šećer
cimet
škrobno brašno
krušne mrvice

Operite trešnje, izvadite koštice i prepolovite ih. Jabuku ogulite i narežite. Staviti kuhati trešnje i jabuke sa otprilike 3 žlice šećera (po želji i više) i žličicom maslaca otprilike 10 minuta. Ocijedite voće.
Razvucite tijesto, nauljite ga i pospite tankim slojem krušnih mrvica.
Rasporedite voće uz dulji rub, pospite cimetom i otprilike 2 žlice škrobnog brašna.
Savijte tijesto, narežite na dužinu tepsije. Premjestite u tepsiju obloženu papirom za pečenje, nauljite savijaču i pecite oko 30 minuta na 175-180°C. Ostavite da se ohladi, narežite i poslužite.