Cherry strudel with elderflower cream

The elder has already faded. It's great that its delicious aroma can be preserved in syrup. In whipped cream, it turns this strudel into something...

Ingredients

• 4 Blätter of strudel dough, defrosted
• 600 g butter, melted
• 100 g breadcrumbs
• 50 g almonds, ground
• 100 g butter
• 3 EL fine granulated sugar
• 750 g cherries, stalked and pitted
• etwas cinnamon
• 150 ml whipped cream
• 100 g mascarpone
• 5 EL elderflower syrup
• powdered sugar for serving

Steps

1. Stir-fry the breadcrumbs and nuts in butter until light brown, then mix in the sugar and cinnamon.
2. Preheat the oven to 180 °C.
3. Brush the strudel sheets one by one with melted butter and lay them on top of each other on a damp kitchen towel.
4. Mix the cooled breadcrumb mixture with the cherries and spread over the bottom third of the pastry. Fold in the sides, roll up the strudel tightly with the help of the cloth and place seam side down on a baking tray lined with baking paper. Brush with melted butter.
5. Bake in the oven for approx. 35 minutes until golden brown, then leave to cool under a kitchen towel.
6. Meanwhile, whip the whipped cream until stiff, whip the mascarpone with the elderberry syrup until fluffy and carefully fold in the whipped cream. Sprinkle the strudel with powdered sugar, slice when lukewarm and serve.Don't miss out!Sign up now for our newsletter.