Cherry Strudel With Phyllo Dough Recipes

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.

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:

• 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:

• Line a sieve with 2 layers of cheesecloth and place over a bowl. Place the yogurt in the sieve and refrigerate until the liquid has dripped out of the yogurt, several hours or overnight. Discard the liquid.
• Preheat oven to 375 degrees. In a small bowl, combine the cherries and 2 tablespoons of the sugar. Let stand for 10 minutes. Drain well and set aside. Place the almonds, bread crumbs and 2 tablespoons of the sugar in a food processor and pulse until the almonds are finely ground. Set aside.
• Place the yogurt in a mixing bowl and whisk in the egg yolks, lemon zest, vanilla extract and the remaining 1/4 cup of sugar. Beat the egg whites by hand or with an electric mixer until soft peaks form. Fold the beaten whites into the yogurt mixture.
• Lightly butter a baking sheet and set aside. Place a kitchen towel on a work surface and place 1 sheet of the phyllo on the towel, with the long side facing you. Keep unused phyllo sheets covered with a damp towel as you work. Brush the phyllo lightly with butter and sprinkle with 2 tablespoons of the crumb mixture. Repeat with 5 more sheets of phyllo. Top with the last phyllo sheet.
• Leaving a 1-inch border, spread half of the yogurt mixture in a 3-inch-wide strip along the side nearest you. Combine the remaining crumb mixture with the cherries and place on top of the spread filling. Spread the remaining filling over the cherries. Fold the sides of the phyllo in over the filling. Starting from the bottom, roll the strudel up like a jelly roll. Place, seam side down, on the prepared baking sheet. Brush with the remaining butter. Make 4 short diagonal slices through the phyllo for steam vents. Bake until crisp and golden brown, about 40 minutes. Allow to cool slightly, cut into quarters and serve.

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.

Steps:

• The dough
• Whisk flour and salt in medium bowl. Drizzle olive oil over; toss with flour. Sprinkle 6 tablespoons water over, 1 tablespoon at a time; mix in with fork (small clumps will form). Knead mixture in bowl until dough comes together and is pliable, adding more water by teaspoonfuls if dough is dry. Turn dough out onto work surface; knead until smooth and elastic, adding flour to work surface only if dough is sticky, about 6 minutes. Flatten into disk. Wrap in plastic; chill overnight. DO AHEAD Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature 1 hour before rolling.
• The filling
• The strudel dough is sprinkled with a breadcrumb mixture and topped with drained ricotta cheese and drained cherries. The remaining cherries and juices are turned into a cherry sauce.
• Breadcrumb Mixture
• Melt 3 tablespoons butter in large skillet over medium heat. Add breadcrumbs; stir constantly until light golden, about 5 minutes. Remove from heat. Stir in 6 tablespoons sugar; cool.
• Ricotta filling
• 1. Line large strainer with double layer of cheesecloth; set over deep bowl. Place ricotta cheese in strainer. Cover with plastic wrap and refrigerate overnight (liquid will drain from cheese; discard liquid). Transfer cheese to clean kitchen towel and squeeze out as much liquid as possible.
• 2. Using electric mixer, beat 1 3/4 cups sugar and 3 tablespoons butter in medium bowl. Add eggs, 1 at a time; beat until smooth and pale yellow, about 4 minutes. Add drained ricotta, lemon peel, orange peel, and vanilla; beat just until blended. Refrigerate filling while preparing cherries and rolling out dough.
• Cherries
• 1. Stir drained cherries and 11/2 cups reserved juices, 1 cup sugar, lemon juice, and liqueur in medium bowl; set aside at least 1 hour and up to 1 day.
• 2. Drain cherry mixture, reserving liquid. Place 2 cups cherries on layers of paper towels; reserve remaining 1 cup cherries for sauce.
• 3. Transfer reserved cherry liquid to small saucepan. Bring to boil, stirring until sugar dissolves. Boil until slightly thickened, about 4 minutes. Stir in reserved 1 cup cherries. Cool sauce completely.
• Putting it together
• Preheat oven to 450°F. Brush 18x12-inch rimmed baking sheet with olive oil. Melt 4 tablespoons butter in small saucepan and set aside. Lightly flour large work surface. Using long rolling pin, roll out dough from center to edges into 22x17-inch thin rectangle with 1 long side parallel to work surface (dough will resist and retract slightly).
• Pull and stretch
• As dough gets thinner, very gently pull and stretch dough into 22x17-inch rectangle (dough need not form perfect rectangle and may tear slightly in spots). Slide long kitchen towel 4 inches under long edge of dough farthest from you so strudel can be transferred to baking sheet more easily when filled.
• Brush dough with 2 tablespoons melted butter. Sprinkle breadcrumbs over dough, leaving 1 1/2-inch border on all sides. Starting at long side closest to you, about 2 inches from edge of dough, spoon ricotta mixture lengthwise in 3-inch-wide log, leaving 3-inch plain border on short sides. Press 2 cups drained cherries lightly into top of ricotta mixture, spacing evenly.
• Roll up
• Starting at long side closest to you, fold up dough over filling. Gradually roll up strudel, enclosing filling completely. Fold short ends of dough under; pinch to seal.
• Transfer
• using towel as aid, transfer strudel to prepared baking sheet, seam side down and bending into crescent or horseshoe to fit sheet. Brush 2 tablespoons melted butter over strudel. Cut several 1-inch-long 1/8-inch-deep slits along top.
• Place strudel in oven; reduce temperature to 375°F. Bake until firm and light golden, about 1 hour 10 minutes (strudel may crack and juices may spill onto sheet). Run thin knife under strudel to loosen. Cool on sheet. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
• Strudel Shortcut
• No time for making dough? Follow recipe as directed but replace the strudel dough with purchased thawed frozen phyllo sheets. You will need 32 thawed frozen phyllo sheets (14x9-inch size) from one 16-ounce package and 14 tablespoons unsalted butter, melted. Place large kitchen towel on work surface. Slightly overlap four 14x9-inch phyllo sheets, forming 22x17-inch rectangle atop towel. Brush with butter. Repeat 7 more times with remaining phyllo and butter, forming 8 layers total. Assemble as directed with prepared breadcrumb mixture, ricotta filling, and cherries. Roll up strudel; brush with butter. Bake at 375°F until phyllo is golden, about 1 hour.

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.

Steps:

• Preheat oven to 400.
• Beat first 4 ingredients until smooth.
• Coat jelly roll pan with spray.
• Cover phyllo with wax paper and damp paper towels to keep moist.
• Place 1 sheet phyllo on pan. Coat with cooking spray.
• Sprinkle 1 1/2 t graham crumbs on top.
• Repeat layering with remaining phyllo spray and crumbs ending with phyllo.
• Spoon cheese mixture in a 3 inch wide strip along 1 long side of dough leaving a 2 inch border on long and short ends.
• Top with pie filling.
• Fold ends and long side over filling.
• Starting with filled long side, roll.
• Place seam side down and coat with spray.
• Bake 25-30 minutes or until golden on top. Cool.
• If desired, sprinkle confectioners sugar on top.