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.
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.
SOUR CHERRY STRUDEL
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.
CHEESE AND CHERRY STRUDEL
Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!
Provided by Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
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.
EASY STRUDEL, VINTAGE RECIPE FROM THE 50'S
Old, old recipe from Cook's Catalog, St. Michael's Byzantine Church, Western PA. If you like strudel, you'll like this recipe. It tastes much like a real strudel but is much less work. Best the first day as it gets a little damp from the apples the next day. Still good though! But don't worry; it'll be long gone by then. Some people sub cherry pie filling for the apples, but I think it's too wet. This church cookbook has some winners in it! I'v used it so much I have to use a rubber band to keep it together. The cookbook has an alternate filling for this strudel using angel food cake mix, nuts and maraschino cherries!? I've never tried it. Maybe I need to do that!
Provided by Jezski
Categories Apple
Time 1h25m
Yield 3 strudels
Number Of Ingredients 10
Steps:
- Cut margarine into flour as for pie crust. Add egg yolks, vinegar and water and mix well. Cover and refrigerate overnight (or at least 3 hours)
- Divide dough into 3 parts and work with one at a time. Roll out very thin on floured cloth to fit 10 x 15 cookie sheet. (All three will fit on one sheet.).
- Sprinkle each with 1 Tblsp flour, 3 tblsp sugar and 1/2 teaspoons cinnamon.
- For each strudel, arrange 3 peeled and diced apples along edge of long side and roll up, guiding with the cloth grasped in each hand.
- Place all three on ungreased sheet and bake at 375 for 45 minutes.
- Optional: sprinkle with confectioner's sugar when cool. Or drizzle with a simple confectioner's sugar glaze.
Nutrition Facts : Calories 1029.4, Fat 66.1, SaturatedFat 12.2, Cholesterol 188.8, Sodium 724.7, Carbohydrate 98.8, Fiber 5.8, Sugar 27.3, Protein 12.4
CHERRY-CHEESE STRUDEL
Provided by Molly O'Neill
Categories breakfast, dessert
Time 1h15m
Yield Four servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 24 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 380 milligrams, Sugar 40 grams, TransFat 0 grams
CHERRY STRUDEL
Make and share this Cherry Strudel recipe from Food.com.
Provided by mrose75
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 403.8, Fat 26.3, SaturatedFat 6.4, Sodium 187.6, Carbohydrate 38, Fiber 1.8, Sugar 9.9, Protein 4.8
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