Cherry Almond Strudel Recipes

CHERRY-ALMOND STREUSEL TART

Cherry-Almond Streusel Tart image

Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. -Marion Lee, Mount Hope, Ontario

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons cornstarch
Dash salt
4 cups fresh or frozen pitted tart cherries, thawed
1/8 teaspoon almond extract
TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon slivered almonds
2 tablespoons cold butter

Steps:

Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

CHERRY ALMOND STRUDEL

CHERRY ALMOND STRUDEL image

Categories Cake Berry Dessert Bake Kid-Friendly Quick & Easy Fall

Yield 8 8 slices

Number Of Ingredients 11

Ingredients

1 jar (370 ml) PC black label Ontario Montmorency Sour Cherry Fruit Spread
1/2 cup (125 ml) dried cherries
1 tbsp (15 ml) all-purpose flour
1/2 cup (125 ml) sliced almonds, toasted
1/3 cup (75 ml) plain dry breadcrumbs
2 tbsp (25 ml) ground almonds
1 tbsp (15 ml) PC black label cinnamon spice
1 tbsp (15 ml) brown sugar
6 sheets PC Phyllo Pastry, thawed
1/3 cup (75 ml) PC black label Normandy Style unsalted cultured butter, melted
1/4 cup (50 ml) icing sugar

Steps:

1. Preheat oven to 400Â°F (200Â°C). Line rimmed baking sheet with parchment paper. 2. In bowl, combine fruit spread, dried cherries and flour. In another bowl, combine sliced almonds, breadcrumbs, ground almonds, cinnamon and brown sugar. 3. Lay one sheet of phyllo on baking sheet, keeping remaining phyllo sheets covered with a clean damp kitchen towel until ready to use. Brush phyllo with butter; sprinkle with one-sixth of the almond mixture. Repeat phyllo, butter and nut mixture layers, reserving a little butter, until all phyllo and nut mixture is used up. 4. Using small offset spatula or the back of a spoon, spread cherry mixture evenly over top of phyllo layers, leaving a 1-inch (2.5 cm) border bare on all sides. Roll phyllo up lengthwise, jelly-roll style. Tuck ends underneath and brush seams with remaining butter. Place seam side down in the middle of prepared baking sheet. Using sharp knife, cut three equal slits across top of roll. Bake for 30 to 35 minutes or until golden and bubbling. Let stand 15 minutes. Sprinkle with icing sugar and slice crosswise on the diagonal to serve.

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