SOUR CHERRY STRUDELS RECIPE
Provided by รก-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.
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Wesley Zlomke
[email protected]These strudels are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive.
Nash Nation
[email protected]I made these strudels for my family and they loved them. They're the perfect dessert for a special occasion.
AngelsOfDeath
[email protected]These strudels are the perfect combination of sweet and tart. The sour cherries are a great contrast to the sweet pastry.
Zulkifilu Muhammad
[email protected]I'm not a fan of sour cherries, but I loved these strudels. The pastry was flaky and buttery, and the filling was sweet and tart.
Denise Borum, JD
[email protected]These strudels were a lot of work, but they were worth it. They're so delicious and unique.
Celina Safsouf
[email protected]I had some trouble getting the strudels to stay closed, but they still tasted delicious. I'll try again next time and see if I can get them to look better.
Wendi McPike
[email protected]The sour cherry strudels were a bit too tart for my taste, but my husband loved them. He said they were the best strudels he's ever had.
ranjana ray
[email protected]I've made these strudels several times now and they're always a hit. They're a great way to use up fresh sour cherries.
Forex blues
[email protected]These strudels are the perfect dessert for a summer party. They're light and refreshing, and the sour cherries add a nice tartness.
Russell Marney
[email protected]I used frozen sour cherries for this recipe and they worked perfectly. The strudels were still delicious, even though I didn't have fresh cherries.
Kabeer gaming
[email protected]I'm not a baker, but these strudels were easy to make and turned out great. The instructions were clear and easy to follow.
Nyasha Kamtepfa
[email protected]I made these strudels for a party and they were a hit! Everyone loved them. The sour cherries gave them a unique and delicious flavor.
Ayeshaa Arif
[email protected]These sour cherry strudels were a delight! The filling was tart and flavorful, and the pastry was flaky and golden brown. I'll definitely be making these again.