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.

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:

• 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.

CHERRY STRUDEL

Steps:

• In a medium bowl, mix cherries, vanilla, allspice, and cinnamon. Set aside.
• Unfold one pastry sheet and smooth out with wet fingertips. Brush top with 1/4 of melted margarine.
• Spread 1/2 of filling along a short side of pastry sheet. Slowly roll up from short side, jelly-roll style; fold ends under.
• Place strudel, seam side down, on non-stick baking sheet. Brush with 1/4 of melted margarine.
• Repeat using other pastry sheet, remaining cherry mixture, and margarine.
• Bake 15-20 minute at 400 degrees until golden.
• Set baking sheet on wire rack to cool 15 minute.
• Transfer strudels to serving platter to cut and serve.
• Sprinkle with powdered sugar.

CLASSIC CHERRY STRUDEL

Steps:

• For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water and add this to the cherries, stirring until the juices have thickened and the cherries are glossy. Set aside to cool before using.
• For the strudel dough, blend the all-purpose and bread flours with the salt in a mixer fitted with the paddle attachment. Add the water, oil and vinegar and mix on low speed until the dough comes together and then increase by one speed and knead for 2-3 minutes (the dough will seem sticky). Turn the dough out onto a lightly floured work surface and continue to knead the dough until it seems a smooth but elastic texture. Place the dough in a covered bowl and set aside to rest at room temperature for at least an hour.
• To assemble, preheat the oven to 375 F. Lay a clean tablecloth out over your work surface and dust it evenly with flour. Place the strudel dough in the middle of the tablecloth and with your hands or a dusted rolling pin; spread the dough out as far as you can. Now switch to only using your hands (and keep them dusted with flour) and pull and stretch the dough from underneath, using the back of your hands, until it is almost transparent (it's alright if a hole pops up here or there).
• Once stretched as far as it can, brush the entire surface of the dough gently with butter (or spread it with your hand). Sprinkle the dough with breadcrumbs, then spoon the cool cherry filling over one end of the strudel. Trim away the end pieces of dough and, using the tablecloth for leverage, lift and roll up the strudel dough loosely and quickly. Use the tablecloth to lift it onto a parchment-lined baking tray (you can curve it, if it is bigger than the tray) and pinch the edges to ensure the strudel is sealed.
• Brush the top with egg wash and bake for about 45 minutes, until it is a rich golden brown. Allow the strudel to cool for at least 20 minutes before slicing, and serve each slice generously dusted with icing sugar.
• This strudel is best served the day it's baked, but can be stored, refrigerated for up to 3 days.

CHEESE AND CHERRY STRUDEL

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
• Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
• Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
• Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
• Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

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.

QUICK 'N EASY STRUDEL

Steps:

• Preheat oven to 350°F
• Unroll 1 can of crescent rolls. Press into bottom of greased 13x9-inch baking dish, without pressing seams together.
• Breat cream cheese, 12/4 cup of the sugar and 1 teaspoons of the vanilla in medium bowl until smooth. Spread over crescent rolls. Misx pie filling, 1 teaspoons cinnamon and remaining 2 teaspoons vanilla. Gently spread over cheese mixture.
• Unroll second can of crescent over fruit. Brush top with melted butter. Top with a mixture of remaining 1/4 cup of sugar, nuts and remaining 1 teaspoons cinnamon.
• Bake 30 minutes or until dough is golden brown. Let stand 10 minutes. Serve warm.
• SUBSTITUTION TIP: Substitute cherry pie filling with apple pie filling. Increase cinnamon used in fruit filling from 1 tsp to 2 teaspoons.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.