Croatian cherry strudel

Ingredients for 1 servings:

• 9 sheets of pasta (filo or strudel dough, 1 pack)
• 3 cups of yogurt
• 1 cup of oil
• 2 cups sugar
• 1 ½ cups semolina
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 jar morello cherries
• Grease for the tray
• some milk for brushing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

strudla od visanja

Ideally, take the filo dough out of the refrigerator about 15 minutes before use, but only take it out of the packaging immediately before use, as it dries out too quickly. It’s best to preheat the oven to 180°C right from the start. Lightly grease the baking tray and have it ready. Drain the morello cherries well. Mix the oil with the sugar and vanilla sugar, then stir in the yogurt. Then mix in the semolina and baking powder well. Place a clean kitchen towel on your work surface. This will be a great help when rolling out the strudel. Place one sheet of filo dough on the work surface (kitchen towel) and spread it with the yogurt mixture. Place another sheet of filo dough on top, spread it with the mixture, and do the same with a third. Sprinkle some cherries on the third sheet, or rather on the mixture of the third sheet, and then roll the whole thing into a strudel using the kitchen towel. Carefully place the strudel on the baking tray, leaving enough space for 2-3 more strudels to fit alongside. If the dough oozes out a little at the sides or tears a little, it’s okay; it happens to me every now and then. As described above, make 2-3 more strudels, depending on how much dough you have left (of course, this also depends on the size of the dough sheets). I always make enough for three. Brush the strudels a little with milk and then put them in the preheated oven for about 40 minutes. After about 20 minutes, I briefly remove the strudels from the oven and brush them a second time with a little milk so that the top layer of dough doesn’t get too dry. The strudels are delicious both hot and cold.