Strudel with fresh cherries and hazelnuts





Wheat flour 300 grams
vegetable oil 3 Art. spoons
egg 1 piece
water 150 grams
sea ​​salt to taste
Fructose 1 st. a spoon
For filling:
butter 1 st. a spoon
Fructose 2 Art. spoons
egg yolks 3 pieces
zest to taste
ground nutmeg 1/4 hours. spoons
ricotta cheese 1 cup
chopped hazelnuts 4 Art. spoons
Cherry 21/2 cups



Sift the flour mound on the table. Make it deepening, pour warm water, vegetable oil, drive the egg, sprinkle in salt. Knead the dough. Lubricate it with vegetable oil.



For the filling 1 tablespoon butter mash, mix with egg yolks and fructose. Add the zest, nutmeg and ricotta.



Roll out the dough thinly, sprinkle with flour, and stretch your hands. Sprinkle half of hazelnuts, spread a thin layer of the filling of ricotta and place a cherry.



With towels sformuyte strudel.



Put the strudel on a baking sheet, greased with remaining butter and sprinkle with remaining nuts. Bake 35 minutes at 200 ° C until golden brown. Hot strudel sprinkle fructose and serve with whipped cream.

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