The first place I tried cherry strudel in was Pennsylvania, in the summer.
Strudel means "whirlwind", and stands for the filling, which is a whirlwind of ingredients. The oldest written strudel recipe is Viennese, from 1696, and the dough used to make it originated from Middle Eastern pastries; thus, it is related to baklava.
Recipe for Bulgarian Cherry Strudel, or Cherashata http://easteuropeanfood.about.com/od/bulgariandesserts/r/cherrystrudel.htm
3 cups flour
10 tablespoons butter
1/2 cup warm water
1/2 cup chopped walnuts
3/4 cup sugar
1 1/2 pounds bing cherries, washed, stemmed, and pitted, or two cans of pitted cherries in liquid, strained
3/4 cup dry breadcrumbs
Preheat oven to 400 degrees. Mix the flour, egg, and melted butter. Add warm water a tablespoon at a time. Let it sit for half an hour. Then stretch it slowly and carefully across a clean tablecloth, or a mat. You can roll it out completely on a tablecloth, or choose to roll out fractions of it at a time, on a plastic mat.
|Ricotta Strudel Filling|
Place in oven at 350 degrees for one hour.