Ingredients:
1¾ cups all-purpose flour,
plus extra for dusting
1 large egg
½ tsp lemon juice
pinch of salt
9 tbsp unsalted butter, plus extra for greasing

For the filling:
1lb 2oz (500g) cherries
1 lemon
2⁄3 cup walnuts
½ cup light brown sugar
1 tsp ground cinnamon
confectioner’s sugar, for sprinkling

Method:
1 Sift the flour onto a work surface and make a well in the center.

2 In a bowl, beat the egg with ½ cup water, the lemon juice,and salt. Pour into the well.

3 Work the ingredients in the well, drawing in a little of the flour with your fingertips.

4 Gradually knead in just enough flour so the dough forms a ball; it should be quite soft.

5 On a floured work surface, knead for 10 minutes until shiny and smooth.

6 Shape into a ball, cover with a bowl, and let rest for 30 minutes.

7 Pit the cherries. Grate the zest from the lemon onto a plate to retain the essential oils.

8 Coarsely chop the walnuts until even in size but with some larger chunks. Set aside.

9 Cover a work table with an old, clean bed sheet. Lightly and evenly flour it.

10 Roll out the dough to a very large square. Cover with damp kitchen towels for 15 minutes.

11 Preheat the oven to 375°F (190°C). Grease a baking sheet. Melt the butter in a saucepan.

12 Flour your hands and stretch the dough, starting at the center and working outward.

13 Continue to work outward until the dough is as thin as possible; it should be translucent.

14 Immediately brush the dough evenly with about three-quarters of the melted butter.

15 Sprinkle the buttered dough with the cherries, walnuts, sugar, zest, and cinnamon.

16 Trim off the thicker edges, pulling them out and pinching them off with your fingers.

17 Roll up the strudel using the sheet, working gently but firmly and ensuring even pressure.

18 Transfer the roll to the baking sheet and shape it into a crescent, or a loose circle.

19 Brush with the remaining melted butter and bake for 30–40 minutes, until crisp.

20 Leave for a few minutes before moving to a wire rack, using a metal spatula.

21 Sprinkle with confectioner’s sugar and serve warm, with crème fraîche.

Cherry Strudel Recipe