Sour Cherry Strudels Recipes

AUSTRIAN SOUR CHERRY STRUDEL (KIRSCHSTRUDEL)

Steps:

• Over medium high heat (8 out of 10) melt 3 tbsp of butter in a large skillet. Add bread crumbs and roast stirring frequently until toasted and golden brown, about 3-4 minutes. Transfer to plate and let cool completely.
• In a medium size mixing bowl add water, oil, vinegar and half of the flour, mix together. Mix in the salt.
• Add the rest of the flour and mix by hand until you create a compact mass. Take it out on the counter and knead it vigorously for about 10 minutes. Throw the dough often at the counter and then roll it up using the palm of your hand. Keep repeating that process until you obtain a soft, non sticky dough. This will greatly help in developing proper gluten structure.
• Form the dough ball, lightly oil the ball, cover tightly with plastic wrap and let it rest for 30-90 minutes, at room temperature. The longer the rest the better.
• Prewarm the oven to 205ºC (400ºF), rack placed in upper 1/3 of the oven.
• Line large baking pan with parchment paper.
• Choose a work area that is accessible from all sides, either 36" round table or 23" x 48" rectangular table and cover with table cloth. Dust the cloth well with flour.
• Place the dough ball in the center of the floured table cloth. Using a rolling pin, gently roll out the dough as much as you can.
• Stretch the dough to the full size of the table and let it drape over the table edges (see instructions below).
• Using a silicone pastry brush spread remaining 3 tbsp of melted butter onto the stretched dough.
• Sprinkle toasted bread crumbs over the dough, most of the crumbs concentrated in a 6" wide strip, 3" in from the short side of the stretched dough rectangle.
• Sprinkle the almonds over the strip of bread crumbs.
• Spread the cherries over the same 6" wide strip area.
• Fold the short end of the stretched dough onto the filling.
• Roll the strudel on itself by using the table cloth, starting from the folded short side.
• Pick up and transfer the strudel (don't worry it is sturdy enough) to the baking pan. If necessary curve it into a horseshoe shape in order to fit. Tuck the ends under the strudel.
• Brush the top of the strudel with melted butter and bake until deep golden brown, about 30 minutes.
• Cool for at least 30 minutes. Serve warm or at room temperature, cut into thick slices.

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.

SOUR CHERRY STRUDEL

Steps:

• Make dough at least one hour in advance. Combine all ingredients and knead well to form smooth, elastic dough. Try kneading it a bit longer, as it needs to be elastic (it will stretch out easier later on). Wrap in cling foil and leave in fridge for at least 1 hour.
• Divide dough into 3 equal parts. Roll each one out on lightly flour surface, as thin as possible. Keep it oiled and keep your hands oiled. Start stretching it, pulling it from the middle towards yourself, with your hands. Continue to go in circles, until you've stretched it as thin as you can. Using your knife, cut out thick edges.
• Prepare the filling: combine sour cherries with vanilla seeds, sugar and cornstarch. Spread the filling evenly on the stretched dough, but leave the edges empty. Roll each strudel and place into baking trays lined with parchment paper. Brush the top with a bit of oil.
• Preheat oven to 356 F (180 C). Bake for around 40 minutes. Let cool slightly and dust with powdered sugar. Serve with a dollop of whipped cream or ice cream.

SOUR CHERRY STRUDEL

Steps:

• Cherry filling: In large saucepan, combine cherries, sugar, and cinnamon. Bring to a boil over medium-low heat for 30 to 60 minutes. Strain cherries from juice and set aside. Discard excess liquid.
• Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside.
• Dough: Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a strudel and place on a cookie sheet. Brush a thin coat of melted butter on top and bake for 45 to 50 minutes. Let cool before serving.

CHERRY-ALMOND STREUSEL TART

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.

SOUR CHERRY STRUDELS RECIPE

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 to a bowl and cool completely. While cherry filling cools, arrange 3 phyllo sheets in 1 layer on work sruface 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 400F. Arrange 1 piece of phyllo on work surface with a short side nearest you (keeping remaining sheets covered) and brush some butter. Top with 3 more phyllo pieces, brushing each with butter. Sprinkle 2 Tbs crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along the bottom and sides, then top with 1/3 cup of filling. Fold bottom edge of phyllo up over filling and fold side 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, thn sprinkle lightly with 1/4 tsp 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, about 20 to 25 minutes. Transfer to a rack and cool 30 minutes. Garnish with powdered sugar and serve with ice cream or whipping cream. NOTE: *Strudels can be baked 2 hours ahead and kept at room temperature. *Cherry filling can be made 1 day ahead adn chilled, covered.

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.