CHERRY-CHEESE STRUDEL
Provided by Molly O'Neill
Categories breakfast, dessert
Time 1h15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Line a sieve with 2 layers of cheesecloth and place over a bowl. Place the yogurt in the sieve and refrigerate until the liquid has dripped out of the yogurt, several hours or overnight. Discard the liquid.
- Preheat oven to 375 degrees. In a small bowl, combine the cherries and 2 tablespoons of the sugar. Let stand for 10 minutes. Drain well and set aside. Place the almonds, bread crumbs and 2 tablespoons of the sugar in a food processor and pulse until the almonds are finely ground. Set aside.
- Place the yogurt in a mixing bowl and whisk in the egg yolks, lemon zest, vanilla extract and the remaining 1/4 cup of sugar. Beat the egg whites by hand or with an electric mixer until soft peaks form. Fold the beaten whites into the yogurt mixture.
- Lightly butter a baking sheet and set aside. Place a kitchen towel on a work surface and place 1 sheet of the phyllo on the towel, with the long side facing you. Keep unused phyllo sheets covered with a damp towel as you work. Brush the phyllo lightly with butter and sprinkle with 2 tablespoons of the crumb mixture. Repeat with 5 more sheets of phyllo. Top with the last phyllo sheet.
- Leaving a 1-inch border, spread half of the yogurt mixture in a 3-inch-wide strip along the side nearest you. Combine the remaining crumb mixture with the cherries and place on top of the spread filling. Spread the remaining filling over the cherries. Fold the sides of the phyllo in over the filling. Starting from the bottom, roll the strudel up like a jelly roll. Place, seam side down, on the prepared baking sheet. Brush with the remaining butter. Make 4 short diagonal slices through the phyllo for steam vents. Bake until crisp and golden brown, about 40 minutes. Allow to cool slightly, cut into quarters and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 12 grams, Carbohydrate 71 grams, Fat 24 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 380 milligrams, Sugar 40 grams, TransFat 0 grams
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Helen Brown
[email protected]This strudel was a bit too dry for my taste, but the flavor was good.
sumon zahid
[email protected]I've made this strudel several times and it's always a winner. It's a great recipe for using up fresh cherries.
Cody Griffitj
[email protected]This strudel is the perfect dessert for any occasion. It's beautiful, delicious, and easy to make.
Pathima Shifa
[email protected]I love this recipe! It's always a hit with my family and friends.
delara rastegar
[email protected]Delicious!
mo McMullen
[email protected]The strudel was easy to make and turned out great! I will definitely be making this again.
Vayshnavi Shreya
[email protected]This strudel was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling.
Richard Carter
[email protected]The strudel was delicious! The filling was flavorful and the dough was perfectly flaky. I would definitely recommend this recipe.
Rebeca Tapia
[email protected]This was my first time making strudel and it turned out great! The strudel was beautiful and tasted even better. I will definitely be making this again.
nylin taylay
[email protected]I made this strudel for a party and it was a huge success! Everyone loved it. The strudel was easy to make and the instructions were clear.
M.H. Bappy
[email protected]This cherry cheese strudel was a hit! The combination of sweet cherries and creamy cheese was perfect, and the strudel dough was flaky and delicious. I will definitely be making this again.