Cherry Marzipan Strudel

Name: Cherry Marzipan Strudel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 500 g Sour cherries; 1 egg (size M); 1 package (200 g) Marzipan raw mass; 1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator); 1 TEASPOON Whipped cream; 40 g flaked almonds; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

500 g Sour cherries
1 egg (size M)
1 package (200 g) Marzipan raw mass
1 package (230 g; 32 cm ø) Puff pastry, rolled out round (from the refrigerator)
1 TEASPOON Whipped cream
40 g flaked almonds
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Wash the cherries, dab dry well, clean and stone them. Drain on a sieve. Separate the egg. Stir marzipan and egg white until smooth. Roll the puff pastry on the baking paper a little larger and thinner (38-40 cm Ø). Then spread evenly with marzipan cream and sprinkle with cherries, except for a narrow edge.
2
Wrap two sides, roll up the puff pastry and lift it onto a baking tray with the baking paper. Bake in the preheated oven (electric cooker: 225°C/ gas: level 4) for about 40 minutes. In the meantime mix egg yolk and cream. About 10 minutes before the end of the baking time, brush with egg yolk and sprinkle with flaked almonds. Dust the finished strudel thickly with icing sugar and serve hot or cold decorated with lemon balm. Results in approx. 12 slices
3
Dishes: Grundley Pottery