Cherry Strudel Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix egg and water together in a bowl.
• Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.
• Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.
• Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.

Steps:

• To prepare filling:.
• Mix granulated sugar, brown sugar and cornstarch in a saucepan.
• Add in cherries, water, lemon zest and vanilla.
• Cook over medium heat until thickened then reduce to low heat.
• Add spices,continue cooking for 15 minutes.
• Stir occasionally.
• Remove pan from heat and cool completely.
• Grease baking sheet.
• Preheat oven to 400°F.
• Prepare pastry:.
• Open folded phyllo sheets to lie flat.
• Stack 4 sheets on a plastic wrap.
• Brush top sheet with 1 tbsp melted butter.
• Spread half filling along a short side of top pastry sheet.
• Starting with short side and using plastic wrap as a guide, roll up pastry.
• Fold ends under.
• Place strudel, seam side down on baking sheet.
• Brush with 1/2 tbsp melted butter.
• Repeat process with balance of ingredients.
• Bake 15 to 20 minutes until golden.
• Transfer baking sheets to a wire rack to cool for 15 minutes.
• Cut when completely cool.
• Sprinkle confectioner's sugar for deco.

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.

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.