Delicious fruit strudel with an easy-to-make puff pastry

Name: Delicious fruit strudel with an easy-to-make puff pastry - Monica D.
Ingredients: For 4 pieces Dough; 500 g flour; 1 egg; 250 ml mineral water; 1 teaspoon salt; 150 g soft lard/butter (fat min 80%); soft; oil for greasing the surface Filling for sour cherries/cherries and blueberries; fresh; 800 g sour cherries/cherries; pitted; 200 g blueberries; 150 g sugar or to taste (if you want it sweeter); 1 teaspoon cinnamon; 100 g breadcrumbs; vanilla sugar; optional; grated chocolate; optional Filling for sour cherries/cherries and blueberries; frozen/canned; 800 g sour cherries/cherries; pitted; well drained; 200 g blueberries; well drained; 200 ml sour cherry syrup; 2 tablespoons cornstarch dissolved in 100 ml cold sour cherry syrup; finely chopped/grated chocolate; optional For greasing and serving; 1 egg yolk/apple juice

Meat - Delicious fruit strudel with an easy-to-make puff pastry by Monica D. - Recipia

The dough for strudel is a true culinary masterpiece, and preparing it can be a pleasant and engaging experience. There are two ways to make it: either with the help of a bread machine or a food processor, or manually. If you choose the first option, start by adding mineral water, the beaten egg, and salt into the bread machine's container. Then add the sifted flour and set the machine to the kneading program. If you prefer to make the dough manually, place the sifted flour on the work surface, forming a well in the center. Crack the egg into this well and gradually pour in the mineral water in which you have dissolved the salt. Start kneading, gradually adding the entire amount of mineral water until you obtain a homogeneous dough that does not stick to your hands. If the dough is too hard, add more mineral water, and if it is too soft, sprinkle with flour. Once you have obtained the dough, transfer it to the work surface and divide it into three equal pieces. Also, divide the amount of lard into three identical parts. Roll out the first piece of dough on a lightly oiled surface, forming a rectangular sheet as thin as possible. Spread one-third of the soft lard over the surface, then roll the dough into a log shape along the long side. Repeat the process with the other two pieces of dough, spreading each sheet with the remaining lard and rolling them one by one. After you have formed the three logs, wrap them in plastic wrap and refrigerate for at least one hour to cool and become easier to handle. Meanwhile, prepare the filling. If you are using fresh sour cherries or cherries, it is important to wash them, remove the stems and pits, and then let them drain. Mix them with sugar, breadcrumbs, cinnamon, and vanilla, dividing the mixture into four equal parts. If you choose frozen or canned fruit, thaw and drain them well. Bring the syrup to a boil along with the sour cherries or cherries, adding the starch dissolved in 100 ml of cold syrup, stirring continuously until thickened. Let it cool. Remove the dough from the refrigerator and divide the roll into four equal parts. Roll out each part into a rectangular sheet, ensuring that the long side is the same length as the baking tray. Place a portion of the filling along the long edge of the sheet, sprinkling chocolate (optional) and roll it up. Transfer each roll to a baking tray lined with parchment paper. Once you have finished preparing all the rolls, brush them with egg yolk or apple juice. Place the tray in a preheated oven at 175-180 degrees Celsius for about one hour, until the dough becomes golden and well-cooked. Once cooled, dust with powdered sugar or vanilla sugar, if desired. Enjoy the sliced strudel, either warm or cold, and savor the delicious aroma of the fruits!