Black Walnut and Cherry Strudel: A Decadent Delight

This Black Walnut and Cherry Strudel recipe is a symphony of flavors and textures, combining the rich, earthy notes of black walnuts with the sweet-tart burst of cherries, all enveloped in flaky, buttery layers of strudel pastry. It’s a show-stopping dessert perfect for holidays, special occasions, or simply a delightful weekend treat. This recipe provides detailed instructions and tips to guide you through each step, ensuring a successful and delicious outcome.

## Why Black Walnuts and Cherries?

Black walnuts and cherries are a match made in culinary heaven. Black walnuts, with their intense, slightly bitter flavor, offer a unique depth that complements the bright, juicy sweetness of cherries perfectly. The combination is not only delicious but also visually stunning, creating a beautiful contrast within the strudel.

## Ingredients:

### For the Strudel Dough:

* 2 cups (250g) all-purpose flour, plus more for dusting
* 1/4 teaspoon salt
* 1 cup (240ml) lukewarm water
* 1/4 cup (60ml) vegetable oil
* 1 tablespoon white vinegar

### For the Filling:

* 4 cups (about 500g) fresh or frozen (thawed and drained) cherries, pitted and halved
* 1 cup (100g) black walnuts, coarsely chopped
* 1/2 cup (100g) granulated sugar, or more to taste
* 1/4 cup (30g) all-purpose flour
* 1/4 cup (60ml) cherry liqueur or juice (optional)
* 1 teaspoon almond extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 cup (50g) unsalted butter, melted
* 1/4 cup (30g) breadcrumbs

### For Brushing:

* 1/4 cup (50g) unsalted butter, melted

### For Dusting:

* Powdered sugar (optional)

## Equipment:

* Large mixing bowl
* Clean kitchen towel
* Rolling pin
* Large, flat surface (table or countertop)
* Baking sheet
* Parchment paper
* Pastry brush

## Instructions:

### Part 1: Making the Strudel Dough

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Add Wet Ingredients:** In a separate bowl, combine the lukewarm water, vegetable oil, and white vinegar. Pour the wet ingredients into the dry ingredients.
3. **Mix the Dough:** Use a wooden spoon or your hands to mix the ingredients until a shaggy dough forms. The dough will be slightly sticky.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth and elastic. The dough should be soft and pliable but not overly sticky. If the dough is too sticky, add a little more flour, a tablespoon at a time.
5. **Rest the Dough:** Shape the dough into a ball. Lightly oil the mixing bowl and place the dough back in, turning to coat with the oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for at least 1 hour, or up to 2 hours. This resting period is crucial for developing the gluten and making the dough easier to stretch.

### Part 2: Preparing the Filling

1. **Prepare the Cherries:** If using frozen cherries, make sure they are completely thawed and drained of any excess liquid. Gently pat them dry with paper towels. Pit and halve the fresh or thawed cherries. If the cherries are particularly large, you may want to quarter them.
2. **Combine Filling Ingredients:** In a large bowl, combine the pitted and halved cherries, chopped black walnuts, granulated sugar, all-purpose flour, cherry liqueur or juice (if using), almond extract, ground cinnamon, and ground nutmeg. Gently toss all the ingredients together until well combined. The flour will help to absorb some of the cherry juice during baking, preventing the strudel from becoming soggy.

### Part 3: Assembling the Strudel

1. **Prepare the Work Surface:** Cover a large, flat surface (like a table or countertop) with a clean kitchen towel. Lightly flour the towel.
2. **Roll Out the Dough:** Place the rested dough on the floured towel. Gently roll out the dough into a large rectangle, about 12×18 inches. Try to roll it as thinly as possible without tearing it.
3. **Stretch the Dough:** This is the trickiest part but also the most rewarding! Carefully lift the dough with your hands, and gently stretch it from the center outwards. Work your way around the dough, stretching it as thinly as possible. You should be able to almost see through the dough. If the dough tears slightly, don’t worry too much; you can patch it up later. Aim for a dough sheet that is approximately 24×36 inches.
4. **Trim the Edges (Optional):** If the edges of the dough are very thick or uneven, you can trim them with a sharp knife or kitchen shears. This will help to ensure that the strudel bakes evenly.
5. **Brush with Butter:** Brush the entire surface of the stretched dough with the melted butter. This will add flavor and help to create flaky layers.
6. **Sprinkle with Breadcrumbs:** Sprinkle the melted butter-brushed dough with breadcrumbs. The breadcrumbs will help to absorb any excess moisture from the cherry filling, preventing the strudel from becoming soggy.
7. **Arrange the Filling:** Spread the cherry and black walnut filling evenly over the dough, leaving a 2-inch border along all edges. Make sure the filling is distributed evenly so that each bite is packed with flavor.
8. **Roll the Strudel:** Starting from one of the long edges, gently roll up the dough, like a jelly roll. Be careful not to roll it too tightly, as this can prevent the strudel from baking properly. If the dough tears while rolling, simply patch it up with your fingers.
9. **Seal the Edges:** Pinch the edges of the dough together to seal the strudel. This will help to prevent the filling from leaking out during baking.
10. **Transfer to Baking Sheet:** Carefully transfer the rolled strudel to a baking sheet lined with parchment paper. You may need to gently curve the strudel to fit it onto the baking sheet.
11. **Brush with Butter:** Brush the top of the strudel with the remaining melted butter. This will help to create a golden-brown crust.
12. **Score the Strudel (Optional):** Use a sharp knife to make a few shallow slits along the top of the strudel. This will allow steam to escape during baking and prevent the strudel from bursting.

### Part 4: Baking the Strudel

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated before baking the strudel.
2. **Bake the Strudel:** Bake the strudel for 35-45 minutes, or until it is golden brown and the filling is bubbly. The baking time may vary depending on your oven, so keep a close eye on the strudel and adjust the baking time as needed. If the top of the strudel starts to brown too quickly, you can tent it with aluminum foil.
3. **Cool the Strudel:** Remove the strudel from the oven and let it cool on the baking sheet for at least 30 minutes before slicing and serving. This will allow the filling to set and prevent the strudel from falling apart.

### Part 5: Serving and Storing

1. **Dust with Powdered Sugar (Optional):** Before serving, dust the strudel with powdered sugar for an extra touch of sweetness and visual appeal.
2. **Slice and Serve:** Slice the strudel into individual servings using a serrated knife. Serve warm or at room temperature.
3. **Serving Suggestions:** This Black Walnut and Cherry Strudel is delicious on its own, but it can also be served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce. It pairs well with a cup of coffee or tea.
4. **Storing Leftovers:** Leftover strudel can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, simply warm it in the oven at 350°F (175°C) for a few minutes, or microwave it for a few seconds.

## Tips for Success:

* **Use High-Quality Ingredients:** The flavor of the strudel will be greatly affected by the quality of the ingredients you use. Choose fresh, ripe cherries and good-quality black walnuts. Use real butter for the best flavor and flakiness.
* **Don’t Overwork the Dough:** Overworking the dough will result in a tough strudel. Mix the dough just until the ingredients are combined, and knead it gently until it is smooth and elastic.
* **Rest the Dough:** Resting the dough is crucial for developing the gluten and making it easier to stretch. Don’t skip this step!
* **Stretch the Dough Carefully:** Stretching the dough is the trickiest part, but it’s also what makes strudel so special. Be patient and stretch the dough gently, working your way around the edges. If the dough tears slightly, don’t worry; you can patch it up later.
* **Don’t Overfill the Strudel:** Overfilling the strudel will make it difficult to roll and bake properly. Spread the filling evenly over the dough, leaving a 2-inch border along all edges.
* **Bake Until Golden Brown:** Bake the strudel until it is golden brown and the filling is bubbly. The baking time may vary depending on your oven, so keep a close eye on the strudel and adjust the baking time as needed.
* **Let the Strudel Cool:** Let the strudel cool completely before slicing and serving. This will allow the filling to set and prevent the strudel from falling apart.

## Variations:

* **Other Nuts:** If you don’t have black walnuts, you can substitute other nuts, such as pecans, walnuts, or almonds. Keep in mind that the flavor of the strudel will be slightly different.
* **Other Fruits:** You can also use other fruits in the filling, such as apples, pears, or berries. Adjust the sugar and spices accordingly.
* **Chocolate Chips:** Add 1/2 cup of chocolate chips to the filling for an extra touch of decadence.
* **Cream Cheese Filling:** For a richer filling, mix 8 ounces of cream cheese with 1/4 cup of sugar and 1 teaspoon of vanilla extract. Spread this mixture over the dough before adding the cherry and black walnut filling.

## Nutritional Information (Approximate, per serving):

* Calories: 350-450
* Fat: 20-25g
* Saturated Fat: 10-12g
* Cholesterol: 40-50mg
* Sodium: 100-150mg
* Carbohydrates: 40-50g
* Fiber: 2-3g
* Sugar: 20-25g
* Protein: 4-5g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Conclusion:

This Black Walnut and Cherry Strudel is a truly special dessert that is sure to impress. With its flaky, buttery pastry and its rich, flavorful filling, it’s a perfect treat for any occasion. While the process might seem a bit involved, following these detailed steps will guide you through creating a masterpiece. So gather your ingredients, roll up your sleeves, and get ready to enjoy the delightful combination of black walnuts and cherries in this unforgettable strudel!

Enjoy your Black Walnut and Cherry Strudel!