Sour cherry strudel

Ingredients for 1 servings:

• 75 g low-fat margarine
• 210 g flour
• 1 pinch of salt
• 125 ml water, lukewarm
• 500 g sour cherries (canned without sugar)
• 100 ml sour cherry juice, from a can
• 2 tbsp cornstarch
• 5 tbsp water
• 1 tbsp sugar
• 1 tbsp cherry brandy
• some liquid sweetener
• 2 tbsp low-fat milk
• 1 tbsp breadcrumbs
• 2 tsp hazelnuts, ground
• 1 tbsp powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

WW suitable

For the dough, melt the margarine and knead it with 200g of flour, salt, and lukewarm water in a mixing bowl for 10 minutes. Wrap the dough in cling film and chill for about 30 minutes. Preheat the oven to 200°C (top/bottom heat). For the filling, drain the sour cherries in a sieve, reserving the juice. Mix the cornstarch with the water. Bring 100ml of juice to the boil in a saucepan and thicken with the mixed cornstarch. Stir in the sour cherries, flavor with kirsch and season with sweetener to taste. Sprinkle the remaining flour onto a kitchen towel. Roll out the dough and stretch it out thinly with your hands. Brush the dough with the milk and sprinkle with the breadcrumbs. Place the cherry mixture in strips on one side and sprinkle with the nuts. Roll up the strudel using the kitchen towel and place it seam-down on a baking sheet lined with parchment paper. Bake in the preheated oven on the middle rack for about 30 minutes. Let the sour cherry strudel cool and dust with powdered sugar. Each strudel earns 3 WW Points, according to the old point system!