Cherry Almond Strudel Recipes

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Almond Streusel-Cherry Cheesecake Bars image

Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h

Yield 24

Number Of Ingredients 10

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 20 g, TransFat 1 g

SOUR CHERRY STRUDELS

Sour Cherry Strudels image

Categories Berry Dessert Bake Summer Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

5 cups fresh or frozen (not thawed) pitted sour cherries (1 1/2 lb)*
3/4 cup plus 1 1/2 teaspoons granulated sugar
2 1/2 tablespoons cornstarch
15 (17- by 12-inch) phyllo sheets, thawed if frozen
1 stick (1/2 cup) unsalted butter, melted
Garnish: confectioners sugar
Accompaniment: vanilla ice cream or lightly sweetened whipped cream

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

Easy Cherry Strudels image

"My family loves this. It's on the table every Christmas morning and it travels so well to ladies brunches at our church. The original called for individual filo leaves and was very time consuming. Once, by mistake, I bought the puff pastry sheets and found that it was much faster." Susan Dancy - Tallahassee, Florida

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 strudels (5 slices each).

Number Of Ingredients 8

Ingredients

1 can (14-1/2 ounces) pitted tart cherries
1 cup sugar
1/2 cup dried cranberries or raisins
1 tablespoon butter
3 tablespoons cornstarch
1-1/2 cups chopped walnuts
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

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.

Nutrition Facts : Calories 506 calories, Fat 25g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 180mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 5g fiber), Protein 9g protein.

CHERRY-ALMOND STREUSEL TART

Cherry-Almond Streusel Tart image

Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. -Marion Lee, Mount Hope, Ontario

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons cornstarch
Dash salt
4 cups fresh or frozen pitted tart cherries, thawed
1/8 teaspoon almond extract
TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon slivered almonds
2 tablespoons cold butter

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.

Nutrition Facts : Calories 298 calories, Fat 11g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

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