This simple desert is awesome as a crowd pleaser because it comes together fairly quickly and easily feeds many hungry bellies. I find the only downside of strudels in general is that they become soggy with time, but there really is no helping that. I love my strudels crispy and warm right out of the oven. So have some friends over to help you polish this off while it’s fresh, hah! 😀

INGREDIENTS:

(Yields 10 very generous servings / 0.38 EUR per serving / 3.75 EUR for all)

For the sour cherry filling:

2 cups frozen sour cherries (1.07 EUR)

½ cup sugar (0.10 EUR)

1 tbsp corn starch (0.01 EUR)

For the pudding filling:

500 ml milk (0.40 EUR)

3 tbsp sugar (0.04 EUR)

1 vanilla pudding satchel (0.40 EUR)

For the strudel:

10 sheets of phyllo pastry (1.33 EUR)

½ cup heavy cream (0.33 EUR)

Optional for serving:

Caster sugar (0.07 EUR)

METHOD:

Mix the sour cherries with sugar and add to a small saucepan on high heat. Cook for a few minutes to thaw, then stir in corn starch and cook for another minute or two to additionally thicken the sauce. Remove from heat and allow it to cool a bit.

In a separate pot, bring the milk and sugar to a boil then add in vanilla pudding and cook according to its packet instructions. Remove from heat to also allow to cool down.

Preheat the oven to 180°C and line a baking sheet with parchment paper. Spread the phyllo sheets on a clean flat surface. Brush a phyllo sheet with cream then cover with another sheet of phyllo and flat them out so they stick together and create a sort of phyllo sandwich. This will help so that the phyllo sheets don’t break and will make the strudel a bit sturdier. Thinly spread the pudding over the phyllo sandwich you’ve made, then add a bit of sour cherries. Gently roll the phyllo and tuck the ends in, so the filling doesn’t leak out. Transfer to a prepared baking sheet. Repeat until all the phyllo and fillings are used up.

Gently brush the rolled strudels with a bit of cream. Bake for about 30 minutes, until crispy and golden brown. Allow the strudels to cool for about 10 minutes before slicing and serving dusted with caster sugar. The strudels taste the best when fresh out of the oven, but you can also reheat them in the oven again if you want them to crisp up.

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Ovaj jednostavni recept je idealan ako imate goste ili neku proslavu. Priprema se relativno brzo i lako, a nahraniti će mnoga gladna usta. Po meni je jedina loša strana sa štrudlama što se s vremenom razgnjecaju, ali tu nažalost nema neke velike pomoći. Naime, ja baš volim da je štrudla onako fino hrskava, kad tek izađe iz pećnice. Tako da vam nema druge nego pozvati prijatelje da vam pomognu počistiti štrudlu dok je friška. 😀

SASTOJCI:

(Za 10 jako izdašnih porcija / 2,82 kn po porciji / 28,15 za sve)

Za nadjev od višanja:

2 šalice smrznutih višanja (8,00 kn)

½ šalice šećera (0,75 kn)

1 žlica kukuruznog škroba (0,10 kn)

Za nadjev od pudinga:

500 ml mlijeka (3,00 kn)

3 žlice šećera (0,30 kn)

1 vrećica pudinga od vanilije (3,00 kn)

Za štrudlu:

10 listova kora za savijače (10,00 kn)

½ šalice slatkog vrhnja (2,50 kn)

Dodatno za posluživanje:

Šećer u prahu (0,50 kn)

PRIPREMA:

Višnje pomiješajte sa šećerom i stavite u lončić na jaku vatru. Kuhajte par minuta da se odmrznu, pa umiješajte kukuruzni škrob i kuhajte još koju minutu, da se nadjev dodatno zgusne. Maknite s vatre i pustite da se malo ohladi.

U drugom loncu stavite mlijeko i šećer da zavriju, pa prema uputama na pakiranju skuhajte puding. Maknite i njega s vatre pa isto ostavite da se ohladi.

Pećnicu zagrijte na 180°C. Protvan obložite papirom za pečenje. Kore raširite na čistoj radnoj plohi. Jednu koru premažite slatkim vrhnjem, pa ju poklopite sa drugom korom i stisnite ih skupa u sendvič da se slijepe. Na ovaj će vam način kore manje pucati, a štrudle biti čvršće. Po pripremljenom sendviču od lisnatog u tankom sloju premažite puding, pa dodajte i malo višanja. Nježno zarolajte u štrudlu,a krajeve umotajte na unutra tako da nadjev ne curi van. Preselite na pripremljeni protvan, pa postupak ponavljajte dok ne potrošite sve kore i nadjeve.

Umotane štrudle lagano premažite sa još malo slatkog vrhnja i pecite 30-tak minuta, dok štrudle ne budu hrskave i zlatno-smeđe. Pustite da se štrudle 10 minuta ohlade prije nego ih narežete i poslužite posipane šećerom u prahu. Štrudle će biti najfinije friško pečene, ali ako ih kasnije opet hoćete malo zahrskati, samo ih kratko podgrijte u pećnici.