Easy Cherry Strudels Recipes

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 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.

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.

CHERRY STRUDEL

Steps:

• To prepare filling:.
• Mix granulated sugar, brown sugar and cornstarch in a saucepan.
• Add in cherries, water, lemon zest and vanilla.
• Cook over medium heat until thickened then reduce to low heat.
• Add spices,continue cooking for 15 minutes.
• Stir occasionally.
• Remove pan from heat and cool completely.
• Grease baking sheet.
• Preheat oven to 400°F.
• Prepare pastry:.
• Open folded phyllo sheets to lie flat.
• Stack 4 sheets on a plastic wrap.
• Brush top sheet with 1 tbsp melted butter.
• Spread half filling along a short side of top pastry sheet.
• Starting with short side and using plastic wrap as a guide, roll up pastry.
• Fold ends under.
• Place strudel, seam side down on baking sheet.
• Brush with 1/2 tbsp melted butter.
• Repeat process with balance of ingredients.
• Bake 15 to 20 minutes until golden.
• Transfer baking sheets to a wire rack to cool for 15 minutes.
• Cut when completely cool.
• Sprinkle confectioner's sugar for deco.

CHERRY STRUDEL

Steps:

• Cream butter and sugar.
• Add eggs, one at a time: beat.
• Add vanilla.
• Add sifted dry ingredients.
• Mix all well.
• Spread mixture in an 11 X 17 inch pan, leaving 1 ½ cups for later.
• Spread filling over batter.
• Gently, using a spatula, drop remaining batter from spoon over filling.
• Put chopped nuts on top.
• Bake at 350 degrees F for 45 minutes.
• Cool.
• Sprinkle with powdered sugar.