Best 2 Sour Cherry Strudels Recipes
Discover the tantalizing flavors of sour cherry strudels, a delightful pastry that combines the tangy sweetness of sour cherries with the flaky layers of strudel dough. This culinary masterpiece is a perfect blend of flavors and textures, sure to tantalize your taste buds.
Our collection of sour cherry strudel recipes offers a variety of options to suit your preferences, from classic strudels to unique variations with a modern twist. Each recipe is carefully crafted to guide you through the process of creating this delectable pastry, ensuring success in your baking endeavors.
Indulge in the traditional sour cherry strudel recipe, featuring a filling of plump sour cherries, sugar, and a hint of cinnamon, encased in a golden-brown, flaky strudel dough. For a more decadent experience, try the chocolate sour cherry strudel, where rich chocolate ganache complements the tangy cherries, creating a symphony of flavors.
For those seeking a healthier alternative, the sour cherry strudel with spelt flour offers a nutritious twist, while the sour cherry and almond strudel adds a nutty crunch to the classic recipe. And for a unique presentation, the sour cherry strudel bites are perfect for parties or as a sweet treat on the go.
No matter your preference, our sour cherry strudel recipes will provide you with the guidance and inspiration to create this delectable pastry that is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the delightful flavors of sour cherry strudels.
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.
SOUR CHERRY STRUDELS RECIPE
Provided by á-32773
Number Of Ingredients 7
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.
Tips:
- Use fresh sour cherries. Fresh sour cherries have the best flavor and texture for strudels. If you can't find fresh sour cherries, you can use frozen or canned sour cherries, but the flavor will not be as good.
- Pit the cherries before using them. You can use a cherry pitter to make this task easier.
- Use a sharp knife to slice the strudels. This will help to prevent the strudels from tearing.
- Serve the strudels warm. Sour cherry strudels are best served warm, when the cherries are still juicy and the pastry is flaky.
- Garnish the strudels with powdered sugar or whipped cream. This will add a touch of sweetness and make the strudels even more appealing.
Conclusion:
Sour cherry strudels are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. The combination of sweet and sour cherries, flaky pastry, and creamy filling is simply irresistible. Whether you're serving them for breakfast, lunch, or dinner, sour cherry strudels are sure to be a hit. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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