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Parve
Medium
2 Hours, 30 Minutes
Diets 
A simple recipe for parve strudel with a deliciously sweet and tart fresh cherry filling. Learn how to make a basic no-margarine strudel pastry dough.
1/3 cup water
1 and 1/2 cups Mishpacha Flour
1 teaspoon vinegar (optional)
1 tablespoon oil, plus additional for sprinkling
1 egg
1/2 teaspoon salt
1 pound cherries, pitted
1 tablespoon Gefen Vanilla Sugar
3 tablespoons sugar
1 cup grated apples (optional)
1/2 cup oil, divided
3 tablespoons Yehuda Matzo Meal or bread crumbs
Combine dough ingredients and knead for 15–20 minutes, until elastic consistency is obtained. Place dough on a plate and brush with oil. Cover with a warm bowl and set aside for 30 minutes in a warm place.
Work on a table covered with a floured, fabric tablecloth. Roll out dough as thinly as possible. Place an inverted bowl in the center of the surface, under the tablecloth. Sprinkle dough with drops of oil, stretch by hand until paper-thin. (To stretch, place palms under the dough, working gently with fingers from the center outward. Sprinkle oil to assist in stretching.)
Sprinkle remaining one-fourth cup oil and matzo meal over the dough. Spread the cherry filling over the matzo meal up to two inches away from the edge of the dough.
In a bowl, combine cherries with one-fourth cup oil, both sugars, and apples (if using).
Preheat oven to 375 degrees Fahrenheit.
Roll up jelly-roll fashion and place in a large greased or lined baking pan in a “U” shape. Brush with beaten egg and mark two-inch indentations with a sharp knife. Bake for 45 minutes or until golden brown.
Photography and Styling by Tamara Friedman
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