Dried Cherry And Walnut Strudel Bundles Food

WALNUT AND DRIED CHERRY BARS

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
• In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
• Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
• clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.

RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL

Steps:

• Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.
• Filling:
• Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces.
• This was my Grandma Bessie's baking specialty. I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it. I re-discovered it at the Golden Key in Brighton Beach. Can be made on a rainy day with items in the pantry

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.

CAMEMBERT AND WALNUT PHYLLO BUNDLES

Steps:

• Using an electric mixer, beat the cheese in a small bowl until smooth. Beat in the rosemary, cayenne pepper, and egg. Stir in the nuts.
• Butter 2 large baking sheets. Place 1 phyllo sheet on a work surface. Keep the remainder of the phyllo covered with a slightly damp towel.
• Brush the phyllo sheet lightly with the melted butter. Top with a second phyllo sheet, brush lightly with butter, and top with a third phyllo sheet and brush lightly with butter.
• Cut the stacked phyllo lengthwise into 3 1/2 inch wide squares.
• Place a teaspoon of the filling in the center of each square. Gather the corners together over the center and crimp firmly to form "purses.".
• Transfer the purses to the prepared baking sheets, spacing 1 inch apart. Brush the tops lightly with butter.
• Repeat with the remaining phyllo, butter and filling. Refrigerate the phyllo purses for at least 1 hour before baking.
• When ready to bake, preheat the oven to 350 degrees. Bake until crisp and golden brown, about 20-22 minutes. Cool for 5 minutes.
• Arrange on a serving platter garnished with rosemany sprigs.

DRIED CHERRY AND WALNUT STRUDEL BUNDLES

Steps:

• Place cherries in small bowl. Pour 3/4 cup boiling water over. Let stand until softened, about 30 minutes. Drain well. Pat cherries dry with paper towels. Mix cherries, nuts and jam in medium bowl.
• Lightly oil heavy medium baking sheet. Stack phyllo sheets on work surface. Trim to 10-inch square (save scraps for another use). Cover stack with plastic and damp kitchen towel. Place 1 phyllo square on work surface. Brush lightly with butter. Arrange another phyllo square atop, with corners at a slight angle. Brush lightly with butter. Repeat with 2 more squares, arranging corners at slight angle. Spoon 1/4 cup sherry mixture in center of phyllo stack. Lift edges of phyllo and bring together around filling, forming bundle. With string, tie bundle just above filling. Place on prepared sheet. Repeat with remaining phyllo and filling, forming total of 6 bundles. Brush outside of filled portion (but not tops) of each bundle with butter. (Can be made 1 day ahead. Cover carefully and chill.)
• Preheat oven to 325°F. Bake until phyllo is golden about 35 minutes. Transfer sheet to rack and cool. Carefully cut string from each bundle. Sift powdered sugar over bundles and serve.