Chocolate Covered Cherry Strudel Recipes

CHERRY-CHOCOLATE STRUDEL

Steps:

• In a bowl, gently mix cookie crumbs, fresh cherries, dried cherries, almonds, chocolate chips, sugar, cinnamon, and kirsch.
• Lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with butter. Cover with another filo sheet and brush lightly with more butter. Repeat to stack remaining filo.
• Spread cherry-chocolate filling in a 3-inch-wide band along 1 long edge of the dough, 2 inches in from edge and the ends. Fold long edge, then the ends of dough over filling. Gently roll the filled side of dough forward to form a compact cylinder, ending seam side down.
• Gently transfer the strudel roll, seam down, to a buttered 12- by 15-inch baking sheet. Brush top of roll with remaining melted butter.
• Bake on the center rack in a 375° regular or convection oven until golden brown, 15 to 25 minutes. Using 2 wide spatulas, transfer strudel to a platter. Sprinkle lightly with powdered sugar, if desired. Cut into 1 1/2-inch-wide slices and serve warm.

CHOCOLATE CHERRY STRUDEL

Steps:

• Microwave: To prepare filling, combine first liquor, water and sugar in a medium bowl. Microwave at High 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds. Stir in dried cherries and ginger, cover with plastic wrap and microwave an additional 3 minutes on HIGH. Let stand for 5 minutes to allow fruit to absorb the liquid. Spoon fruit mixture into bowl, cover and cool completely.
• Stovetop: In a small saucepan, combine liquor, water and sugar and heat until sugar crystals dissolve. Add dried cherries and ginger to the pan and cook until cherries absorb most of the liquid and plump (approximately 5-10 minutes with low heat). Spoon fruit mixture into bowl, cover and cool completely.
• Preheat oven to 350°F
• To assemble the strudel, 1/4 cup chips into the cherries.
• Place 1 phyllo sheet on work surface, covering remaining dough to keep from drying. Lightly coat with butter-flavored cooking spray. Working with 1 phyllo sheet at a time, repeat this process with the 7 remaining phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap or waxed paper over phyllo, pressing gently to seal sheets together; discard plastic wrap.
• Spoon filling along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. Do not roll tightly, or the strudel may split.
• Place strudel, seam side down, on a baking sheet coated with cooking spray. Score 7 diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
• Bake for 30 minutes or until golden.
• Place 1/4 cup chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over the baked strudel.

DRIED CHERRY-CHOCOLATE STRUDEL BARS

Steps:

• Using on/off turns, blend first 3 ingredients in processor until coarse meal forms. Add sour cream and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each dough piece into thin rectangle. Wrap in plastic and chill until firm enough to roll, at least 30 minutes and up to 2 days.
• Preheat oven to 350°F. Line baking sheet with parchment paper. Roll out 1 dough piece on lightly floured surface to 14x12-inch rectangle. Leaving 1-inch plain border at 1 long side, spread with 3/4 cup cherry jam, then sprinkle with 1 cup almonds, 1/2 cup dried cherries and 1/2 cup chocolate chips. Starting opposite plain end, roll up dough jelly-roll style, enclosing filling. Push in ends to compress log to 12-inch length; seal ends. Transfer strudel, seam side down, to prepared baking sheet. Repeat with remaining dough and filling, spacing strudels evenly apart on baking sheet.
• Bake strudels until golden, about 1 hour 20 minutes. Slide spatula under hot strudels to loosen from sheet. Cool completely on sheet. Cut strudels crosswise into 3/4-inch-thick bars. (Store airtight at room temperature up to 3 days.)

CHOCOLATE COVERED CHERRY STRUDEL

Steps:

• Mix first four ingrediants in a mixer to blend. Dough will be very sticky. Divide into 4 equal sized balls. Wrap in plastic wrap and freeze. When ready to make strudel remove dough from freezer and thaw in refrigerator. One ball per strudel that you'd like to make. Roll thawed dough ball out on floured pastry cloth or towel using well floured rolling pin. Roll into a cirle as thin as you can get it. This dough is very sticky and you will end up incorporating alot of flour into it to keep it from sticking to your surface, hands, and rolling pin. Now it's time to fill it: at end closest to you, drop teaspoons of preserves in a line crosswise about 3-4 inches from the end. Then sprinkle with chocolate chips and dried cherries. The amount of filling you use is up to you depending on if you want the roll to be thick or thin. Fold end of dough closet to you over filling. Turn ends over an inch or so to help keep filling inside roll. Using pastry cloth roll the dough into a log. Use pasty cloth to place on baking sheet. If you are using a freezable filling such as apples, you can freeze the strudel at this point for future use. They then can be baked straight from the freezer and are great to have on hand for unexpected company or a quick dessert. If you like you can finish this with an egg wash and sprinkle with coarse sugar. Bake at 350 dgrees until strudel is golden brown. Allow to cool, slice, and serve.