Cherry and nut strudel with yogurt cream

Ingredients for 4 servings:

• 600 g cherries
• 2 packs of dough, strudel dough from the refrigerated section or homemade
• 150 g butter
• 100 g sugar
• 150 g hazelnuts, grated
• 30 g breadcrumbs or cake crumbs
• 10 g vanilla sugar
• 3 egg yolks
• 3 egg whites
• 2 cl cherry brandy, some lemon peel, cinnamon
• 20 g butter, melted for spreading, icing sugar
• 250 g yogurt
• 1 tbsp honey
• 5 leaves of mint or lemon balm
• 3 tbsp cream, whipped
• vanilla sugar
• possibly fruits, chopped
• Chocolate shavings

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Also suitable for grapes, apricots, plums

For the filling, wash and pit the cherries, and drizzle with the kirsch. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cream the butter with the egg yolks and half the sugar until fluffy. Stir in the hazelnuts, breadcrumbs, vanilla sugar, a good pinch of cinnamon, and the zest of half a lemon. Beat the egg whites with the remaining sugar until stiff peaks and fold into the yolk mixture. Fold in the cherries and kirsch. Lay out individual strudel sheets. Spread some of the cherry and nut mixture on the bottom third of the surface and roll them into individual strudels. Brush with melted butter and bake in the oven for 15-20 minutes until golden brown. Sprinkle with powdered sugar. For the cream: Mix together the yogurt, honey, and finely chopped mint leaves (or lemon balm). Fold in the whipped cream with a little vanilla sugar. If desired, you can also stir in some chopped cherries and chocolate shavings. Instead of cherries, the strudel can also be prepared with grapes, chopped apricots or plums.