Professional Baker Teaches You How To Make CHERRY STRUDEL!

This is the authentic Viennese-style cherry strudel, where the dough is stretched out as thinly as possible and rolled over its fruit filling. To stretch out the strudel you need to use a clean (but not valuable) tablecloth). Try it yourself at home by following the directions below and then let us know how it tasted!
Ingredients
Cherry Filling
4 cup pitted tart cherries (these can be from frozen or jarred)
2 cup sugar
2 cinnamon sticks
3 Tbsp cornstarch
Strudel Dough
1 ½ cup all-purpose flour
1 cup bread flour
¼ tsp salt
1 cup warm water
3 Tbsp vegetable oil
½ tsp apple cider vinegar
Assembly
⅓ cup unsalted butter, melted
⅔ cup dry breadcrumbs
1 egg whisked with 2 Tbsp water, for brushing
Icing sugar, for dusting
Directions
1. For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water and add this to the cherries, stirring until the juices have thickened and the cherries are glossy. Set aside to cool before using.
2. For the strudel dough, blend the all-purpose and bread flours with the salt in a mixer fitted with the paddle attachment. Add the water, oil and vinegar and mix on low speed until the dough comes together and then increase by one speed and knead for 2-3 minutes (the dough will seem sticky). Turn the dough out onto a lightly floured work surface and continue to knead the dough until it seems a smooth but elastic texture. Place the dough in a covered bowl and set aside to rest at room temperature for at least an hour.
3. To assemble, preheat the oven to 375 F. Lay a clean tablecloth out over your work surface and dust it evenly with flour. Place the strudel dough in the middle of the tablecloth and with your hands or a dusted rolling pin; spread the dough out as far as you can. Now switch to only using your hands (and keep them dusted with flour) and pull and stretch the dough from underneath, using the back of your hands, until it is almost transparent (it’s alright if a hole pops up here or there).
4. Once stretched as far as it can, brush the entire surface of the dough gently with butter (or spread it with your hand). Sprinkle the dough with breadcrumbs, then spoon the cool cherry filling over one end of the strudel. Trim away the end pieces of dough and, using the tablecloth for leverage, lift and roll up the strudel dough loosely and quickly. Use the tablecloth to lift it onto a parchment-lined baking tray (you can curve it, if it is bigger than the tray) and pinch the edges to ensure the strudel is sealed.
5. Brush the top with egg wash and bake for about 45 minutes, until it is a rich golden brown. Allow the strudel to cool for at least 20 minutes before slicing, and serve each slice generously dusted with icing sugar.
6. This strudel is best served the day it’s baked, but can be stored, refrigerated for up to 3 days.
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[@medetit]

Thank you for showing a 78½ year old ITALO EGYPTIAN AUSTRALIAN, man how to make a stretch dough, you are so precise with the ingredients , I TRIED IT IT WORKS ,kept it in the refrigerator in a plastic bag, for 3 days no problem, it can be streched from Australia all the way to Canada. NO tears or holes. THANK YOU. SO VERY MUCH

[@Anayahkhan1377]

Oh my God. She did an excellent job of stretching the dough without breaking it. I have never seen that before. Superb. She is my favourite chef💕💕.

[@gregorytiyun3369]

I love how she keeps providing scientific explaination for every instructions 😂

[@infinitylambofmariah7987]

Gregory Tiyun cause that's baking and baking it's all about science

[@GolDreadLocks]

I grew up making this with my Nagy Mama(grandma) she would say it is thin enough when you can read the newspaper through it! Aaahhhh the memories, thanks Anna!

[@nasbyszbrown1656]

My Mom always stretched her own dough and I learned from her and did it myself. It takes patience and I buy the dough now. Although it’s not the same at least my back doesn’t hurt

[@LinA-it9vd]

Honestly the Hungarian strudel is hands down the very best.

[@nerissaronquillo8080]

I already subscribed but whenever I watch another video i want to subscribe all over again hahaha. These are free masterclasses. So helpful for beginners like me. Lots of love from Philippines 🥰🥰🥰

[@georgehowelliii5666]

I like the tablecloth trick!

[@wallygabreal3053]

learned how to make this strudel 1988 from Hanz Bertle , a German chef living in Jerusalem , greetings to both Hanz and Anna

[@nawr494]

I love her explanations, it's very satisfying to not be left with unanswered questions

[@rachellemazar7374]

Thank you for this excellent video, using your guidance, I just made my first strudel. I have been too intimidated to consider strudel in the past. My husband with Hungarian heritage is so happy!

[@gloriouswellbeing]

we live next to Austria and have this strudel in our quisine as well, Slovenia, my granny and mother made this dessert many times, one thing i noticed to be different, we usually spread the filling all over the dough and then roll it,, other than that, it must be soo deliscious with cherries, need to try nad make this sometime soon :D

[@user-bo7ky8vl7w]

I'm Korean, and I've been watching "Inglorious Basterds", and I've been watching this because I want to make a Strudel;;;

[@alinakhawaja920]

Excellent Superb Beautiful

[@editherman.2555]

Good job on the retes/strudel! The filling should have been a little thicker though, it is not supposed to come out of the pastry. I'm Hungarian and this is one of our national treasure!

[@olivesubrain9608]

So gracefully done. Have to try. Thank u Anna.

[@mkivy]

Mmmmm! This looks so yummy Anna! Looks difficult but hey ? I will try this....I love cherry 🍒 strudel.

[@sgtpep5]

You are the best Anna.. ! That looks mighty yummy..!

[@anngopal8586]

Anna Olson, you're such a marvellous cook, thank you. I love your kitchen setup ❤️

[@marieparadiso4687]

I can taste them now yum👌 love strudels ❤🇨🇦

[@wafaay.hassan5423]

Can't wait to try it ❤️

[@emilythompson3756]

You look very pretty in this coral pink, Anna.

[@daxakatelia8588]

Awesome..I can imagine the taste 😋

[@sophiab5260]

I'm so fascinated 😂😍☺️

[@chattiali142]

,merci Chef pour votre magnifique recette

[@rebeccacu174]

Oh my god that was awesome

[@ohyum]

Isn't it? We love this recipe!

[@cristinadriviera8144]

@@ohyum + I wonder why some Hungarians say to use semolina but you chose breadcrumbs? I wonder what the difference would be?

[@munibamohib3085]

Your the best chef ever😘😘😍

[@sobiaibrahim26]

Anna you are so nice more than your recipies. Your baking is just amazing 😋😋

[@danielbaez3738]

Anna I saw that season 3 is on your playlist but there isn’t any videos, can you please post them I’m dying to see them!

[@MyClearView]

Definitely going to make. Thanks

[@secretperson909]

You should make an apple strudel, I have made 2 and both where delishous, but I think it will be amazing if u made it :)

[@sunfloweryap5431]

Looks so much delicious😋😍😋😍😋😍😋😍

[@amorenoorskitchen7732]

Yummy perfect

[@albrechtdurrer2590]

Nice nice nice Bravo Anna

[@anurajappu5327]

Love from India

[@hidayahjuri2587]

I always get disappointed whenever they don't include the time-lapse clip of the food cooking inside the oven. It is the most satisfying evahh..please make another episode of Baking With Anna Olson, pleaseeeee..

[@hectorsoy]

My god that is beautiful!! I'm addicted to cherry deserts! Can not find cherry strudel in Los Angeles, so sad. Can i use pre-made filling for this? I am not a good baker. Your desert looks so mouth watering! Cheers!

[@ohyum]

Of course! Use whatever filling you like. I do you hope you try making the entire recipe from scratch one day! :)

[@vipaccess5526]

Nooooo you have tons of fruit even in LA. I remember going to a big produce/fruit store in Korea town

[@zeena599]

Love it , alas it is too difficult for me to make . I don't have the skill to stretch and handle the dough like you do .

[@ohyum]

Perhaps start with something little easier. Instead of using this dough you can use phyllo pastry.

[@zeena599]

Oh Yum with Anna Olson thanks for the reply . I tried it with phyllo pastry, it wasn't bad but not quite the real thing . I live in Jordan and I watch your program on OSN tv and I think you are great. I was pleased to stumble over your u tube Chanel , I subscribed immediately.

[@olcay_aydin]

Efsanesiniz 🥰🥰🥰

[@chattiali142]

HAPPY Birthday

[@travelynneats]

I used 3 tablespoons of arrowroot powder instead of cornstarch and it made the cherry filling too thick. I thought it was a 1:1 for cornstarch and arrowroot? My strudel also split open on the side while cooking. What could have caused this? Thanks!

[@chattiali142]

HAPPY DAY

[@chattiali142]

,Love you Anna

[@yasminroberts9841]

Really is Oh Yum

[@titaniumdioxides]

Hey Anna, can you show us how to make BAKLAVA

[@CCDYoutube]

She already did, not long ago :)

[@barcode6495]

Sure.

[@rhinerguzman]

I wanna eat it

[@andrewlustfield6079]

okay---maybe someone can help here. I'm having difficulty with this recipe--I've done it twice and both times my strudel dough split open in the oven. It looked fine going into the oven. There were no tears or anything. But both times it broke open, letting out a mass of cherry juice that made the bottom incredibly tough. The top and sides are a flaky as you'd want. Where have I erred?

[@marielysepulveda323]

I love you Anna olson

[@user-nh3hn4xe7e]

Cherries 😮 Cinnamon sticks 🥶 All purpose flour 💟 Bread flour 👻 Salt 😷 Vegetable oil 🤧 Cider vinegar 🌊 Cornstarch 🪶 Water 💅 Melted butter 🤹 Breadcrumbs 🦂

[@najwaabdeen985]

Can we use puff pasty instead

[@iamhisblessing]

I took my eyes off the screen and when looking back....I was startled that it looked like a huge snake....

[@bettyquiroz4414]

💖❤👍

[@ZaZa-ib6un]

Please provide the recipe for the rest of the world as well, not only for Americans!!!!! I waste so much time calculating the measures...PLEASE!!!

[@aimeethomson7806]

Think it's got a rum in it

[@meas.9739]

21 views ain't enough

[@steveclymer7519]

I am a big fan of Anna. I first got to know her while I was in Shanghai and her show at the time appeared on the Asian Food Channel. She is so hot!

[@nazmimohamed9459]

Wait, where is the *cream* ?

[@lazybuccaneer7683]

No whipped cream?????

[@chattiali142]

Bnuit mon amour

[@jasemcl]

Who is the guy doing the close ups, no need to see the grain!