Cherry strudel with schuss

Ingredients

Directions

1. 1

   Bring the cherries, sugar, kirsch, cinnamon and vanilla sugar to the boil in a saucepan over low heat. Mix starch with 4 tablespoons of water, pour it to the cherries while stirring, let it simmer for about 1 minute, remove from the stove. Let the cherries cool down for about 30 minutes

2. 2

   Let the strudel dough rest in the closed package for about 10 minutes at room temperature. Melt butter. Put the lady fingers in a freezer bag and crumble finely with a cake roll. Stir 3 tablespoons of the crumbs into the cherries

3. 3

   Spread a tea towel on a work surface. Remove the strudel dough from the package. Place 1 sheet of dough on the towel, spread a thin layer of butter on it. Place the remaining sheets of dough one after the other, turned by 90°, on the cloth, brushing each sheet with a thin layer of butter

4. 4

   Sprinkle the dough with the remaining sponge crumbs. Place the cherries on a narrow side, leaving an approx. 2 cm wide rim on the sides and on the narrow side. Press the cherries carefully flat. Fold the side edges inwards

5. 5

   Using the cloth, roll up the cherries from the narrow side into a strudel. Place the roll of dough with the seam facing down on a baking tray (32 x 38 cm) lined with baking paper. Spread the strudel with some butter

6. 6

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Brush with remaining butter from time to time. Remove the strudel, let it cool down for about 15 minutes, cut into pieces and dust with icing sugar

7. 7

   Waiting time approx. 30 minutes