CHERRY STRUDEL RECIPE
This Cherry Strudel is so delicious - nobody will believe it's this easy to make!
Provided by Creative Team
Categories Dessert
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 strudel, Calories 153 kcal, Carbohydrate 24 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 113 mg, Fiber 1 g, Sugar 3 g
CHERRY PIE FILLING
A homemade cherry pie filling! You can use fresh or frozen tart cherries.
Provided by mrsC
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 54.2 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 0.5 mg, Sugar 47.1 g
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
HOMEMADE CHERRY PIE FILLING
Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 359 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 277mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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SIMPLE CHERRY PASTRY PIES - SALLY'S BAKING ADDICTION
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5/5 (9)Category Dessert
- Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until the cherries begin to release their juices– about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature. The filling can be made up to 5 days in advance and stored in the refrigerator.
- Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, lay out one pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there will room for all 6 pastry pies– if not, use a second baking sheet.) Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Spoon 2-3 Tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over the cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 2-3 slits in the tops for air vents (use a super sharp knife to do that). Use my photos in this post to help guide you in this step.
- Brush the tops of the pastry pies with egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 25 minutes or up to 1 day.
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4.9/5 (7)Total Time 42 minsCategory DessertCalories 438 per serving
- In a saucepan over medium heat, add cherries, granulated sugar, lemon juice, cornstarch, and cinnamon. Stir to combine and bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, or until mixture has thickened. If needed, add 1-2 tablespoons of water (if cherries are not releasing enough juice). Remove from heat and allow to cool.
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- Spoon a scant ¼ cup of pie filling onto a corner of each square, avoiding ½ an inch around the edges. Fold the opposite corner of each puff pastry over to cover filling. This will form a triangle. Press the edges with a fork to seal.
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- Defrost 1 sheet of puff pastry, this can take 30-40 mins, later, when it's done defrosting, unfold the pastry sheet carefully.
- Place 1, 9-inch deep-dish pie crust on a baking sheet, preferably with turned-up sides in case the filling bubbles over during baking.
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