Best 2 Black Walnut And Cherry Strudel Recipes

Indulge in a delightful culinary journey with our exquisite Black Walnut and Cherry Strudel recipe, a harmonious blend of flavors and textures. This strudel showcases a flaky, golden crust encasing a luscious filling of black walnuts, cherries, and a touch of cinnamon. Experience the sweet and nutty flavor of black walnuts, complemented by the tartness of cherries, all balanced by the warmth of cinnamon.

Our recipe collection also features a variety of other strudel recipes to tantalize your taste buds. Discover the classic Apple Strudel, a timeless favorite with its sweet and tangy apple filling wrapped in a flaky crust. For a unique twist, try the Savory Strudel, a savory delight filled with spinach, feta cheese, and sun-dried tomatoes. And if you're looking for a sweet and nutty treat, the Poppy Seed Strudel is sure to satisfy your cravings.

Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the baking process. Whether you're a seasoned baker or just starting out, our recipes are designed to make the strudel-making experience enjoyable and successful.

Let's cook with our recipes!

EASY CHERRY STRUDELS

Easy Cherry Strudels image

"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

Ingredients

1 can (14-1/2 ounces) pitted tart cherries
1 cup sugar
1/2 cup dried cranberries or raisins
1 tablespoon butter
3 tablespoons cornstarch
1-1/2 cups chopped walnuts
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten

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.

DRIED CHERRY AND WALNUT STRUDEL BUNDLES

Dried Cherry and Walnut Strudel Bundles image

Provided by Elinor Klivens

Categories Fruit Nut Dessert Bake Apricot Cherry Walnut Bon Appétit Kidney Friendly

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 1/8 cups dried cherries
3/4 cup boiling water
3/4 cup walnuts, ground
6 tablespoons apricot jam
24 fresh phyllo pastry sheets or frozen, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
6 6-inch-long pieces kitchen string
Powdered sugar

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.

Tips:

For best results, use fresh, ripe walnuts and cherries. If using dried fruit, be sure to plump them up in warm water before using.
To make the strudel dough, be sure to knead it until it is smooth and elastic. This will help to prevent the dough from tearing when you roll it out.
When rolling out the dough, be sure to do it on a lightly floured surface. This will help to prevent the dough from sticking.
To make the filling, be sure to chop the walnuts and cherries finely. This will help to distribute the flavor evenly throughout the strudel.
When spreading the filling on the dough, be sure to leave a 1-inch border around the edges. This will help to prevent the filling from leaking out when you roll up the strudel.
To bake the strudel, be sure to preheat the oven to the proper temperature. This will help to ensure that the strudel cooks evenly.
When the strudel is finished baking, be sure to let it cool for a few minutes before slicing and serving. This will help to prevent the filling from oozing out.

Conclusion:

Black walnut and cherry strudel is a delicious and elegant dessert that is perfect for any occasion. With its flaky crust, sweet filling, and nutty flavor, this strudel is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, be sure to give this black walnut and cherry strudel a try.