Cherry Strudel Dessert Food

CHERRY STRUDEL RECIPE

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.

EASY CHERRY STRUDELS

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.

CHERRY STRUDEL

Steps:

• In a medium saucepan, heat cherries and water, stirring constantly. As cherries thaw, mash them with a spoon. Add 3/8 cup granulated sugar, and continue to stir.
• Slowly add cornstarch, continuing to stir. Bring mixture to a light boil, and turn heat down to low. Stir until mixture thickens to the consistency of a thick jam.
• Remove from heat, and allow to cool in a heatproof bowl. You can place it in the fridge if you need to speed up the process.
• Unroll the filo dough. Place one sheet on a cutting board. Brush with melted butter, and sprinkle with 1-1/2 teaspoons sugar. Place another sheet directly on top, and repeat the process until you have three layers of dough, butter, and sugar.
• Evenly place 2 Tablespoons of crumbled filo dough on the bottom 1/3 of the top layer of filo dough, leaving one inch around the bottom and sides free. Cover crumbled filo dough with ¼ cup cherry filling.
• Fold bottom and sides in so the filling does not escape.
• Gently fold strudel over twice so resulting pastry is roughly 6 inches x 2 inches.
• Repeat the process to make a total of 3 strudel. Place on buttered cookie sheet. Brush the tops of each strudel with melted butter, and sprinkle each with ½ teaspoon sugar.
• Use a sharp knife to cut 4, 1-inch slits in the top of each strudel, evenly spaced out. The slits should go through to the filling but not into the dough below the filling.
• Bake at 400F on center oven rack for 15 minutes, or until golden brown and crispy. Strudel are best when served fresh, after being allowed to cool for 5-10 minutes.

BLACK WALNUT AND CHERRY STRUDEL

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.

CHERRY STRUDEL

Steps:

• Preheat oven to 350. Melt and cool butter. Combine 1 1/2 cups dry cake mix with yeast, flour, warm water, and eggs. Beat for 2 minutes. Spread in a greased 9x13 inch pan and set aside.
• Combine butter and the rest of the cake mix until crumbly. Spread pie filling over dough, then crumble topping over all. Bake at 350 for 25-30 minutes or until done. Let Cool.
• Combine the topping ingredients and drizzle on top. Enjoy!

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.

CHERRY STRUDEL

Steps:

• Preheat oven to 350 degrees. Grease a large baking sheet and set aside. While the dough is resting, prepare the filling mixture.
• In a large bowl, combine fresh pitted cherries or canned, drain cherries. add white bread crumbs or sponge cake crumbs. Add sugar, cinnamon, and ground almonds. Toss all ingredients to make sure they are well combined. Note: you can grind the almonds in a food processor fitted with the steel blade. Set aside.
• After 15 minutes, lay out a large pastry cloth and sprinkle it with flour. Roll out the dough onto the cloth into a rectangle and roll it as thin as you can. Brush the dough with the melted butter and spread the cherry filling evenly over the dough, leaving a 1/4 inch border. Roll the dough up neatly, into a roll, using the edges of the pastry cloth to help you ease it along. Tuck the ends under so no filling leaks out. Place on the greased baking sheet.
• Brush the top of the strudel with melted butter and bake for 35-40 minutes or until the strudel is golden brown. Let cool after removing from oven. Dust generously with Confectioner's sugar before serving.

CROATIAN SOUR CHERRY STRUDEL (ŠTRUDLU S VIšNJAMA)

Steps:

• In a small bowl, mix 1/2 cup lukewarm water, 1/2 teaspoon vinegar and 3/4 teaspoon salt. Place 2 cups all-purpose flour in a large bowl and cut in 1 tablespoon cold butter in as for pie dough. Add water mixture and stir by hand for about 5 minutes or until dough becomes smooth.
• Transfer dough to a lightly floured surface and knead for about 5 minutes, adding as little extra flour as possible. Cover with plastic wrap and let rest 30 minutes.
• Cover a large table with a clean cotton tablecloth (it will become stained from the fat in the dough, so use an old tablecloth). Sprinkle the cloth generously with flour. Place the dough in the center of the cloth and brush it with melted butter. Roll the dough to a 1/8-inch thickness.
• Begin stretching the dough either over the backs of your hands or palm-side up, whichever works best for you. Work quickly, continually lifting the dough and stretching it by pulling your hands apart until it is almost paper thin and drapes over the sides of the table. See our recipe for making Serbian Cheese Strudel to get the idea. Using kitchen shears, trim off the thicker outer edges of the strudel dough.
• Place rack in the middle of oven and heat to 400 F. Brush the stretched dough liberally with melted butter. Place the cherry filling along one long edge in a 3-inch-wide strip, 2 inches from the edges. Sprinkle ground walnuts over the filling.
• Use the tablecloth to roll the strudel away from you, jellyroll fashion, until it is completely rolled. Brush the top of the strudel with melted butter. Cut into sections that will fit your baking sheets and tuck in ends of strudel.
• Place parchment on baking sheets and transfer strudel sections to them, seam-side down. Bake 10 minutes, reduce heat to 375 F and bake 20 to 25 minutes more or until strudel is crisp and golden.
• Remove from oven, cool slightly and then cut on an angle into slices. Dust with confectioners' sugar. You may also cool completely to make the slicing easier and then rewarm in a microwave. Dust with confectioners' sugar and serve as is or with a dollop of whipped cream or scoop of ice cream.

CHERRY STRUDEL

Steps:

• Partially thaw Puff pastry and preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Use both sheets of puff pastry, on top of each other, slightly roll out to make a bit thinner and larger. Lay on the parchment. Pour cherry pie filling in the middle of the dough. I cut slits down each side, and folded them over to create the little holes so the cherry peeked through. Then folded over the top and bottom to secure the filling. pinching together as you go. Bake for 30-35 minutes or until outside is golden brown. Remove from oven, cool slightly and drizzle with icing while still warm. To make icing: combine powdered sugar, and almond extract, adding a little bit of milk at a time, until you get desired consistency.

10 TRADITIONAL SWISS DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Swiss dessert in 30 minutes or less!

24 EASY CHERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

CHERRY STRUDEL

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.

RICOTTA AND CHERRY 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.

CHEESE AND CHERRY STRUDEL

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.

VIENNESE SOUR CHERRY STRUDEL

Steps:

• Add all the ingredients to the bowl of your kitchen aid and knead with the hook attachment for about 5 to 7 minutes until you have a very soft, very smooth dough. Shape it into a ball and brush it with a generous amount of oil. Put the dough in a bowl and let rest in a warm place for 45 minutes.
• Put the 120 g of crushed graham cracker crumbs in a pan with cinnamon and 3 tbsp of butter and let them toast on medium heat for a couple of minutes. Set aside.
• Mix the cherries with all the other ingredients and add the buttered cookie crumbs.
• Once the dough has rested roll it out on a floured tablecloth or bed sheet until very thin. Yield at a roughly 10- by 12-inch rectangle. Now it's time to stretch the dough.
• Starting from the centre, reach under the dough and begin to gently pull out towards the edge. Since it's soft, the dough should stretch fairly easily. You can use your fingertips to pull or reach into the dough with the top of your hand to then pull it out in larger swatches. Now grab a magazine or a recipe and slide it under the dough. If you can read through it, you've made it! Using kitchen shears or a knife trim off the thick edges around the edges.
• Now brush the dough with your melted butter and sprinkle the 70 g of cookie crumbs on the lower half of the dough. Scoop the cherry filling onto the bottom portion of the dough in a narrow row that's about eight inches above the bottom edge and ends about three inches shy of either side.
• Fold the bottom and the sides of the dough over the filling and lift up the end of dough by using the tablecloth. Bring it over the entire cherry filling to cover and continue rolling. About halfway through, tuck in the sides like a burrito and continue to roll until it's all rolled up. Make sure your seam is at the bottom of the rolled up strudel.
• Now we need to transfer or strudel onto a big baking sheet.
• If your strudel does not fit perfectly just curve the strudel slightly to fit- you can even go full on half moon. Once it's sliced, nobody will know the difference.
• Brush the strudel with butter and bake by starting it at 180 Celsius for 45 to 60 minutes until golden brown!
• Let the cherry strudel cool down before slicing to allow the filling to set a bit.
• Serve it with a generous dusting of powdered sugar. If you want, you can add some whipped cream or vanilla ice cream! Enjoy!

CHERRY STRUDEL

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.

CHERRY STRUDEL WITH PHYLLO DOUGH

Steps:

• For premade pastry: Prepare pastry according to package directions. Or for the pastry: Measure flour with salt in a mixing bowl, make a well in the center and add 2 tablespoons melted butter. Add egg yolks and mix everything, adding as much lukewarm water until a smooth dough forms. Knead until dough pulls away from edge of bowl. Dust a work surface with flour and knead dough by hand. Shape dough into a ball and brush with melted butter. Wrap in aluminum foil and let stand overnight. Place a large cloth on a work surface, sprinkle with flour, divide dough in half. For first sheet roll out dough as large as possible then brush with butter. Using the back of the hand, pull dough until it is very thin and covers the entire cloth.
• Mix cherries with powdered sugar. Divide in half and spread on the dough and roll up immediately. Treat second portion of dough in the same manner. Put dough on greased baking sheet with seam sides down. Bake at 220°C (approximately 425°F) for 35 minutes until golden brown then let it rest for 10 minutes. Slice, dust with powdered sugar and serve.

AUSTRIAN SOUR CHERRY STRUDEL (KIRSCHSTRUDEL)

Steps:

• Over medium high heat (8 out of 10) melt 3 tbsp of butter in a large skillet. Add bread crumbs and roast stirring frequently until toasted and golden brown, about 3-4 minutes. Transfer to plate and let cool completely.
• In a medium size mixing bowl add water, oil, vinegar and half of the flour, mix together. Mix in the salt.
• Add the rest of the flour and mix by hand until you create a compact mass. Take it out on the counter and knead it vigorously for about 10 minutes. Throw the dough often at the counter and then roll it up using the palm of your hand. Keep repeating that process until you obtain a soft, non sticky dough. This will greatly help in developing proper gluten structure.
• Form the dough ball, lightly oil the ball, cover tightly with plastic wrap and let it rest for 30-90 minutes, at room temperature. The longer the rest the better.
• Prewarm the oven to 205ºC (400ºF), rack placed in upper 1/3 of the oven.
• Line large baking pan with parchment paper.
• Choose a work area that is accessible from all sides, either 36" round table or 23" x 48" rectangular table and cover with table cloth. Dust the cloth well with flour.
• Place the dough ball in the center of the floured table cloth. Using a rolling pin, gently roll out the dough as much as you can.
• Stretch the dough to the full size of the table and let it drape over the table edges (see instructions below).
• Using a silicone pastry brush spread remaining 3 tbsp of melted butter onto the stretched dough.
• Sprinkle toasted bread crumbs over the dough, most of the crumbs concentrated in a 6" wide strip, 3" in from the short side of the stretched dough rectangle.
• Sprinkle the almonds over the strip of bread crumbs.
• Spread the cherries over the same 6" wide strip area.
• Fold the short end of the stretched dough onto the filling.
• Roll the strudel on itself by using the table cloth, starting from the folded short side.
• Pick up and transfer the strudel (don't worry it is sturdy enough) to the baking pan. If necessary curve it into a horseshoe shape in order to fit. Tuck the ends under the strudel.
• Brush the top of the strudel with melted butter and bake until deep golden brown, about 30 minutes.
• Cool for at least 30 minutes. Serve warm or at room temperature, cut into thick slices.