Best 2 Sour Cherry Strudels Recipes
When it comes to delightful pastries, few things compare to the allure of a sour cherry strudel. This classic dessert has been enjoyed for centuries and remains a staple in many cultures. The combination of sweet and tart cherries, encased in a flaky, buttery pastry and enhanced by the warm aroma of spices, is truly irresistible. Whether you're looking for a special treat to share with family and friends or simply craving a heartwarming comfort food, a sour cherry strudel is sure to delight your taste buds. In this article, we'll guide you through the process of creating the perfect sour cherry strudel, ensuring that every bite is an explosion of flavors.
Here are our top 2 tried and tested recipes!
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 a more intense flavor and are less likely to be too tart. If you can't find fresh sour cherries, you can use frozen or canned sour cherries, but be sure to drain them well before using.
- Don't overcook the cherries: Overcooked cherries will lose their flavor and become mushy. Cook them just until they are softened and starting to burst.
- Use a good quality strudel dough: The strudel dough is the foundation of the strudel, so it's important to use a good quality dough. You can make your own dough or buy it pre-made.
- Be careful when rolling the strudel: The strudel dough is very thin, so it's important to be careful when rolling it up. If you roll it too tightly, the dough will tear. Roll it just tightly enough to hold the filling in.
- Bake the strudel until it is golden brown: The strudel should be baked until it is golden brown and the filling is bubbling. This will take about 30 minutes.
Conclusion:
Sour cherry strudels are a delicious and easy-to-make dessert. They are perfect for any occasion, from a simple family dinner to a special holiday gathering. With a few simple tips, you can make a sour cherry strudel that is sure to impress your friends and family.
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