Austrian Sour Cherry Strudel Kirschstrudel Recipes

VIENNESE SOUR CHERRY STRUDEL

Steps:

• Add all the ingredients to the bowl of your kitchen aid and knead with the hook attachment for about 5 to 7 minutes until you have a very soft, very smooth dough. Shape it into a ball and brush it with a generous amount of oil. Put the dough in a bowl and let rest in a warm place for 45 minutes.
• Put the 120 g of crushed graham cracker crumbs in a pan with cinnamon and 3 tbsp of butter and let them toast on medium heat for a couple of minutes. Set aside.
• Mix the cherries with all the other ingredients and add the buttered cookie crumbs.
• Once the dough has rested roll it out on a floured tablecloth or bed sheet until very thin. Yield at a roughly 10- by 12-inch rectangle. Now it's time to stretch the dough.
• Starting from the centre, reach under the dough and begin to gently pull out towards the edge. Since it's soft, the dough should stretch fairly easily. You can use your fingertips to pull or reach into the dough with the top of your hand to then pull it out in larger swatches. Now grab a magazine or a recipe and slide it under the dough. If you can read through it, you've made it! Using kitchen shears or a knife trim off the thick edges around the edges.
• Now brush the dough with your melted butter and sprinkle the 70 g of cookie crumbs on the lower half of the dough. Scoop the cherry filling onto the bottom portion of the dough in a narrow row that's about eight inches above the bottom edge and ends about three inches shy of either side.
• Fold the bottom and the sides of the dough over the filling and lift up the end of dough by using the tablecloth. Bring it over the entire cherry filling to cover and continue rolling. About halfway through, tuck in the sides like a burrito and continue to roll until it's all rolled up. Make sure your seam is at the bottom of the rolled up strudel.
• Now we need to transfer or strudel onto a big baking sheet.
• If your strudel does not fit perfectly just curve the strudel slightly to fit- you can even go full on half moon. Once it's sliced, nobody will know the difference.
• Brush the strudel with butter and bake by starting it at 180 Celsius for 45 to 60 minutes until golden brown!
• Let the cherry strudel cool down before slicing to allow the filling to set a bit.
• Serve it with a generous dusting of powdered sugar. If you want, you can add some whipped cream or vanilla ice cream! Enjoy!

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 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.