Sour Cherry Strudel Food

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.

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.

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.

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.

SOUR CHERRY STRUDEL RECIPE

Steps:

• Preheat the oven to 190C and line a baking tin with parchment paper or a silpat
• Combine the cherries, kirsch and sugar.
• Lay out a sheet of filo pastry and brush it with the melted butter, then take another and lay it alongside, with the longest edge overlapping the corresponding edge of the first sheet by a centimetre. Together, the two sheets become one very large sheet of filo. Brush with more melted butter.
• Lay another two sheets on top, brush with butter, then lay the final two sheets.
• Spread the cherry mixture evenly leaving a margin down the longest edge.
• Turn up the bare long edge, fold it over the filling and lift the long edge opposite and roll it towards you, making a Swiss roll shape. Seal and brush top with melted butter. Sprinkle with poppy seeds.
• Place on baking tray and bake for 12 minutes or until golden and crisp. Dust with icing sugar and serve immediately with cream

CHERRY-CHEESE STRUDEL

Steps:

• Brush a large rimmed baking sheet with melted butter; set aside. Combine the cherries and their juice, 3/4 cup granulated sugar, 1/4 teaspoon salt, and cinnamon sticks in a medium high-sided skillet. Place over medium-high heat, and bring to a boil. Cook until juice is reduced to 1/4 cup, about 10 minutes. Transfer 2 tablespoons of juice to a small bowl; add the cornstarch, and whisk until combined. Return mixture to skillet and cook, stirring until thickened, about 2 minutes. Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, remaining 1/2 cup granulated sugar, and 1/4 teaspoon salt on medium-high speed until very smooth, 2 to 3 minutes. Add the egg yolk, and beat to combine.
• Lay a large, clean cloth or sheet (at least 3 feet long and wide) on a work surface, and sprinkle well with flour. Place dough in center of cloth, and roll out to a 12-inch square. Cover with plastic wrap, and let stand for 15 minutes. Preheat the oven to 400°F. Roll out dough again to about a 20-inch square, and lightly brush entire surface with oil. Slide both hands, with slightly curved palms facing down, under dough toward the center. Holding this position, lift the dough off the cloth with your knuckles, and begin stretching from the center out to the edges until it is too large to stretch easily with your hands. Carefully set dough back on cloth, spreading it to smooth out any wrinkles or folds. Starting in the center again, continue to stretch out the dough in all directions, maintaining a rectangular shape, until the dough is almost translucent everywhere except the edges,which should be thicker. Don't worry if the dough tears while stretching: Once you're done, you will be able to patch any holes with some of the excess stretched dough.
• Using a pizza wheel or kitchen scissors, trim all the thick edges until the dough is about 30 by 28 inches. Drizzle 4 tablespoons melted butter evenly over the dough. With a short side facing you, and starting about 6 inches from the top edge, spread the cream cheese mixture in a 6-inch-wide layer, horizontally, leaving a 3-inch border on each end. Arrange the cherry mixture evenly on top of the cream cheese. Using the cloth, lift up and flip the 6-inch top edge of the dough over the filling. Repeat lifting and folding once, leaving sides open. Then fold in sides of dough to enclose the filling. Continue lifting and folding until the dough is completely rolled into a flat log. If the ends are very thick, trim them as you work.
• Place the prepared baking sheet lengthwise next to the log. To transfer, gently flip one end of the log onto the baking sheet, seam side down, then flip the other end, curving to form a crescent shape. Brush the surface evenly with the remaining tablespoon butter, and generously sprinkle with sanding sugar. Using a wooden skewer, prick the surface of the dough to allow steam to escape.
• Bake until strudel is deep golden, about 1 hour. Transfer sheet to a wire rack to cool, 10 minutes. Using two large offset spatulas, release strudel from the sheet and slide it onto the rack. Serve with whipped cream or ice cream, as desired.
• Strudel Dough
• In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add oil and warm water; mix on medium-low speed until dough just comes together, about 1 minute. Switch to the dough hook; mix until dough is smooth and shiny and doesn't stick to your fingers, about 5 minutes.
• Turn out dough onto a lightly floured work surface. Knead the dough, dusting with flour as you go and periodically slamming it against the work surface, until it is soft, smooth, and elastic. Leave dough on work surface; cover with an overturned bowl. Let rest at room temperature at least 1 hour or up to 4 hours.
• Strudel how-to
• A square of strudel dough is placed on a well-floured sheet on top of a large work surface.
• The dough is rolled and brushed with oil, then stretched into a very large, nearly translucent rectangle.
• If the dough tears, it can be easily patched with extra dough.
• Sweetened cream cheese is spread in a layer across the top of the dough, then covered with sour cherry filling.
• The cloth helps support the dough as it is folded around the filling.
• The flat log is transferred to a rimmed baking sheet, the ends curved to form a crescent. A skewer is used to prick holes in the surface.

SOUR CHERRY STRUDELS RECIPE

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 to a bowl and cool completely. While cherry filling cools, arrange 3 phyllo sheets in 1 layer on work sruface 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 400F. Arrange 1 piece of phyllo on work surface with a short side nearest you (keeping remaining sheets covered) and brush some butter. Top with 3 more phyllo pieces, brushing each with butter. Sprinkle 2 Tbs crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along the bottom and sides, then top with 1/3 cup of filling. Fold bottom edge of phyllo up over filling and fold side 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, thn sprinkle lightly with 1/4 tsp 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, about 20 to 25 minutes. Transfer to a rack and cool 30 minutes. Garnish with powdered sugar and serve with ice cream or whipping cream. NOTE: *Strudels can be baked 2 hours ahead and kept at room temperature. *Cherry filling can be made 1 day ahead adn chilled, covered.