Cherry Strudel Recipes

CHERRY STRUDEL

Steps:

• In a medium saucepan, heat cherries and water, stirring constantly. As cherries thaw, mash them with a spoon. Add 3/8 cup granulated sugar, and continue to stir.
• Slowly add cornstarch, continuing to stir. Bring mixture to a light boil, and turn heat down to low. Stir until mixture thickens to the consistency of a thick jam.
• Remove from heat, and allow to cool in a heatproof bowl. You can place it in the fridge if you need to speed up the process.
• Unroll the filo dough. Place one sheet on a cutting board. Brush with melted butter, and sprinkle with 1-1/2 teaspoons sugar. Place another sheet directly on top, and repeat the process until you have three layers of dough, butter, and sugar.
• Evenly place 2 Tablespoons of crumbled filo dough on the bottom 1/3 of the top layer of filo dough, leaving one inch around the bottom and sides free. Cover crumbled filo dough with ¼ cup cherry filling.
• Fold bottom and sides in so the filling does not escape.
• Gently fold strudel over twice so resulting pastry is roughly 6 inches x 2 inches.
• Repeat the process to make a total of 3 strudel. Place on buttered cookie sheet. Brush the tops of each strudel with melted butter, and sprinkle each with ½ teaspoon sugar.
• Use a sharp knife to cut 4, 1-inch slits in the top of each strudel, evenly spaced out. The slits should go through to the filling but not into the dough below the filling.
• Bake at 400F on center oven rack for 15 minutes, or until golden brown and crispy. Strudel are best when served fresh, after being allowed to cool for 5-10 minutes.

CHERRY STRUDEL RECIPE

Steps:

• Preheat the oven to 410F/210C and line a large baking tray with a silicone mat.
• Place cherry pie filling, vanilla, sugar and ground arrowroot/cornstarch into a medium sized bowl and mix until smooth.
• Place one sheet of filo pastry onto your baking sheet, longest edge facing you, then brush lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Repeat until you have layered all 5 sheets of filo pastry. On your final sheet of pastry, brush lightly with butter again.
• Place cherry pie filling along the longest edge, about 1/2 inch away from the edge, neatly in a line, leaving a 1 inch gap at either end. (You may not need all of the cherry pie filling; I had a couple of tbsp leftover.)
• Take the 1/2 inch gap you left nearest you and gently fold over the cherry pie filling. Then gently continue to roll your strudel up until you get to the end. Hopefully you will end up with the seam side down on the baking tray, if not you will need to flip it. It will be fragile, so be careful! I used a spatula to lift half of it up, then placed a hand under there, then used the spatula again to help hold the other end, then I flipped it, so the seam was on the baking tray.
• Fold your ends underneath the strudel, then lightly brush with your beaten egg.
• Slash across your strudel a few times (just to allow some steam to exit!) and then place in the oven for 15-20 minutes, until golden and crisp and the filling is bubbling.
• Leave to cool for at least 45 minutes before slicing into 8 and serving. I dusted my strudel lightly with icing sugar before cutting.

CHERRY STREUSEL COFFEE CAKE

Steps:

• Combine flour and sugar in a large bowl.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup of the mixture.
• Add baking powder and baking soda to the remaining flour mixture.
• Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
• Add enough milk to make 3/4 cup.
• Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
• Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
• Spread pie filling in shell.
• Drop small spoonfuls of remaining batter over pie filling.
• Stir almonds into reserved crumb mixture.
• Sprinkle evenly over cake.
• Bake in 350°F oven for 50 to 55 minutes.

EASY CHERRY STRUDELS

Steps:

• Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts. , Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling. , Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400° for 20-25 minutes or until golden brown.

BLACK WALNUT AND CHERRY STRUDEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix egg and water together in a bowl.
• Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.
• Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.
• Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.

SOUR CHERRY STRUDELS

Steps:

• Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring occasionally, then simmer 2 minutes. Transfer filling to a bowl and cool completely.
• While cherry filling cools, arrange 3 phyllo sheets in 1 layer on a work surface and let dry 15 minutes. Keeping 12 remaining sheets stacked, halve crosswise, then stack halves. Cover stack with a piece of plastic wrap and a dampened kitchen towel. Finely crumble 3 dried phyllo sheets into a bowl.
• Preheat oven to 400°F.
• Arrange 1 piece of phyllo on work surface with a short side nearest you (keep remaining sheets covered) and brush with some butter. Top with 3 more phyllo pieces, brushing each with butter.
• Sprinkle 2 tablespoons crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along bottom and sides, then top with a rounded 1/3 cup filling. Fold bottom edge of phyllo up over filling and fold in sides to enclose filling completely, then roll up phyllo to form a strudel, about 4 1/2 by 2 1/2 inches. Transfer, seam side down, to a buttered baking sheet. Brush top with some butter, then sprinkle lightly with 1/4 teaspoon sugar. Cut 2 (1-inch) vents diagonally across top of strudel, about 1 1/2 inches apart, with a paring knife. Make 5 more strudels in same manner.
• Bake strudels in middle of oven until golden brown and crisp, 20 to 25 minutes. Transfer to a rack and cool 30 minutes.
• We used IFQ (Individually Quick Frozen) cherries from Friske Orchards (231-599-2604), in Charlevoix, Michigan.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

CROATIAN SOUR CHERRY STRUDEL (ŠTRUDLU S VIšNJAMA)

Steps:

• In a small bowl, mix 1/2 cup lukewarm water, 1/2 teaspoon vinegar and 3/4 teaspoon salt. Place 2 cups all-purpose flour in a large bowl and cut in 1 tablespoon cold butter in as for pie dough. Add water mixture and stir by hand for about 5 minutes or until dough becomes smooth.
• Transfer dough to a lightly floured surface and knead for about 5 minutes, adding as little extra flour as possible. Cover with plastic wrap and let rest 30 minutes.
• Cover a large table with a clean cotton tablecloth (it will become stained from the fat in the dough, so use an old tablecloth). Sprinkle the cloth generously with flour. Place the dough in the center of the cloth and brush it with melted butter. Roll the dough to a 1/8-inch thickness.
• Begin stretching the dough either over the backs of your hands or palm-side up, whichever works best for you. Work quickly, continually lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the sides of the table. See our recipe for making Serbian Cheese Strudel to get the idea. Using kitchen shears, trim off the thicker outer edges of the strudel dough.
• Place rack in the middle of oven and heat to 400 F. Brush the stretched dough liberally with melted butter. Place the cherry filling along one long edge in a 3-inch-wide strip, 2 inches from the edges. Sprinkle ground walnuts over the filling.
• Use the tablecloth to roll the strudel away from you, jellyroll fashion, until it is completely rolled. Brush the top of the strudel with melted butter. Cut into sections that will fit your baking sheets and tuck in ends of strudel.
• Place parchment on baking sheets and transfer strudel sections to them, seam-side down. Bake 10 minutes, reduce heat to 375 F and bake 20 to 25 minutes more or until strudel is crisp and golden.
• Remove from oven, cool slightly and then cut on an angle into slices. Dust with confectioners' sugar. You may also cool completely to make the slicing easier and then rewarm in a microwave. Dust with confectioners' sugar and serve as is or with a dollop of whipped cream or scoop of ice cream.

CHERRY STRUDEL

Steps:

• Partially thaw Puff pastry and preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Use both sheets of puff pastry, on top of each other, slightly roll out to make a bit thinner and larger. Lay on the parchment. Pour cherry pie filling in the middle of the dough. I cut slits down each side, and folded them over to create the little holes so the cherry peeked through. Then folded over the top and bottom to secure the filling. pinching together as you go. Bake for 30-35 minutes or until outside is golden brown. Remove from oven, cool slightly and drizzle with icing while still warm. To make icing: combine powdered sugar, and almond extract, adding a little bit of milk at a time, until you get desired consistency.

CHERRY STRUDEL WITH PHYLLO DOUGH

Steps:

• For premade pastry: Prepare pastry according to package directions. Or for the pastry: Measure flour with salt in a mixing bowl, make a well in the center and add 2 tablespoons melted butter. Add egg yolks and mix everything, adding as much lukewarm water until a smooth dough forms. Knead until dough pulls away from edge of bowl. Dust a work surface with flour and knead dough by hand. Shape dough into a ball and brush with melted butter. Wrap in aluminum foil and let stand overnight. Place a large cloth on a work surface, sprinkle with flour, divide dough in half. For first sheet roll out dough as large as possible then brush with butter. Using the back of the hand, pull dough until it is very thin and covers the entire cloth.
• Mix cherries with powdered sugar. Divide in half and spread on the dough and roll up immediately. Treat second portion of dough in the same manner. Put dough on greased baking sheet with seam sides down. Bake at 220°C (approximately 425°F) for 35 minutes until golden brown then let it rest for 10 minutes. Slice, dust with powdered sugar and serve.