Making of:
Mix eggs, 200 g sugar and 2 vanilla sugars in a suitable bowl. Mix for about 5 minutes, then add semolina, baking powder, yogurt at room temperature and oil. Mix gently until the mixture is uniform. Leave for about 15 minutes for the semolina to swell a little.
Prepare the cherries too… You can use fresh, frozen or compote cherries. If you use frozen ones, defrost them beforehand and drain the excess liquid. Also strain the cherries from the compote (if you use cherries from sweetened compote, omit the sugar in the filling). You can make a dressing from the excess juice.
A total of 12 sheets of medium-thick pie and pastry noodles are needed for 4 pastry cutters. Each bender requires 3 sheets of noodles. Prepare a 35×26 cm baking tray, grease it with oil.
Place the first sheet of noodles on the work surface and coat it with 5 tablespoons of the egg and semolina mixture using a kitchen brush. Then put the second sheet on top of the coated first noodle and repeat the coating process. We do the same with the third sheet of noodles. Spread 1/4 of the total amount of cherries evenly on the coated third sheet along the short edge, sprinkle them with 2 spoons of sugar and a little vanilla sugar, then roll them up and place them in the prepared tray.
Form 3 more benders in the same way. Coat the strudels in the tray with the remaining egg and semolina mixture.
Bake in a preheated oven at 190°C for about 45-50 minutes (adjust the temperature and length of baking to your oven). After baking, cover the tray with a kitchen towel and let them cool for about 2 hours at room temperature before cutting and serving.
Before serving, sprinkle with powdered sugar.
ADVERTISEMENT
