CHOCOLATE CHERRY STRUDEL
Recently began craving chocolate and went in search of recipes that might satisfy the urge without busting the points bank. This looked really good to me and worth sharing here. Have not tried it yet but plan to do so soon.
Provided by justcallmetoni
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 131.3, Fat 4.3, SaturatedFat 2.1, Sodium 93, Carbohydrate 22.9, Fiber 1, Sugar 12, Protein 1.8
DRIED CHERRY-CHOCOLATE STRUDEL BARS
"Aunt Gert always made the best strudel," writes Leslie Berman of Skokie, Illinois. "I've adapted her recipe over time, and I get rave reviews when I make this version with dried cherries and chocolate." Serve with hot coffee or tea for an excellent afternoon snack.
Provided by Leslie Berman
Yield Makes 24
Number Of Ingredients 8
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 CHERRY STREUSEL MUFFIN TOPS
A favorite combo of flavors, these muffins resemble crumb cakes when made with streusel. The topping makes alot so you can use more for later or cut the topping in half. Update: I have made a few changes to make this even better!(Thanks Realtor!)
Provided by Sharon123
Categories Dessert
Time 30m
Yield 6-8 muffins, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F.
- For the batter:.
- In a medium bowl, whisk together the flour, sugar, cherries, chips (if using), cocoa, baking powder and salt. Mix in the softened butter; the mixture will be crumbly.
- Add eggs and water and mix until evenly moistened. Use a generous 1/4 cup of batter to fill the cups of the muffin pan.
- For the topping:.
- In a medium bowl, whisk together all of the dry ingredients and the extract. Using a fork or your fingers, cut in the butter to form crumbs.
- Top the entire surface of each muffin with a generous amount of crumbs.
- Bake the muffin tops for 16-23 minutes, until a cake tester inserted in the center of one comes out clean.
- Cool the tops for 5 minutes in the pan, and then transfer them to a rack to cool completely.
- Dust with additional glazing or confectioners' sugar if desired. Enjoy!
Nutrition Facts : Calories 507.6, Fat 27.6, SaturatedFat 13.5, Cholesterol 112.9, Sodium 373.1, Carbohydrate 59.3, Fiber 3.4, Sugar 27.3, Protein 9.2
EASY CHERRY STRUDELS
"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
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.
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