Sour Cherry Strudels 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:

• Cherry filling: In large saucepan, combine cherries, sugar, and cinnamon. Bring to a boil over medium-low heat for 30 to 60 minutes. Strain cherries from juice and set aside. Discard excess liquid.
• Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside.
• Dough: Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a strudel and place on a cookie sheet. Brush a thin coat of melted butter on top and bake for 45 to 50 minutes. Let cool before serving.

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 to a bowl and cool completely. While cherry filling cools, arrange 3 phyllo sheets in 1 layer on work sruface 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 400F. Arrange 1 piece of phyllo on work surface with a short side nearest you (keeping remaining sheets covered) and brush some butter. Top with 3 more phyllo pieces, brushing each with butter. Sprinkle 2 Tbs crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along the bottom and sides, then top with 1/3 cup of filling. Fold bottom edge of phyllo up over filling and fold side 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, thn sprinkle lightly with 1/4 tsp 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, about 20 to 25 minutes. Transfer to a rack and cool 30 minutes. Garnish with powdered sugar and serve with ice cream or whipping cream. NOTE: *Strudels can be baked 2 hours ahead and kept at room temperature. *Cherry filling can be made 1 day ahead adn chilled, covered.