How to make
Combine the flour with the cool water, oil and salt and knead a dough. Make it into a ball, cover it and leave it for 1 1/2 hours in a warm area. Meanwhile, remove the pits from the cherries and sprinkle them with the sugar. Divide the dough into 2 equal parts.
Roll them out thinly, then pull them carefully with your hands from the center out toward the ends. Use only the heel of your palm and afterwards, when the dough becomes larger, use the elbows as well, to make a large and thin crust.
The length of the crust needs to match the size of the tray in which you will be baking the strudel. Put the crusts onto towels or tablecloths.
Melt the butter and use some of it to smear part of the rolled out dough. Sprinkle on the sliced almonds as well. Sprinkle the cherries with the starch, distributing them over the almonds.
Using the towels, roll up the 2 strudels. Transfer them carefully to a tray covered with baking paper, with the edge facing down. Poke them very carefully with a fork to allow the steam to escape.
Spread with half of the remaining butter and bake 10 min. at 430°F (220 °C). Then smear the strudels with half the cream and bake another 10 min. at 430°F (220 °C).
Smear with the remaining butter and bake another 15 min. at 430°F (220 °C). Take them out, spread on the remaining cream and cut with a bread knife. Serve either hot or cold.
