CHERRY STRUDEL
This cherry strudel comes together quickly, with only 5 ingredients, you will be enjoying it in no time!
Provided by Michaela Kenkel
Categories sweet
Time 40m
Number Of Ingredients 5
Steps:
- Partially thaw Puff pastry and preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Use both sheets of puff pastry, on top of each other, slightly roll out to make a bit thinner and larger. Lay on the parchment. Pour cherry pie filling in the middle of the dough. I cut slits down each side, and folded them over to create the little holes so the cherry peeked through. Then folded over the top and bottom to secure the filling. pinching together as you go. Bake for 30-35 minutes or until outside is golden brown. Remove from oven, cool slightly and drizzle with icing while still warm. To make icing: combine powdered sugar, and almond extract, adding a little bit of milk at a time, until you get desired consistency.
Nutrition Facts : Calories 1925 calories, Carbohydrate 422 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 291 grams sodium, Sugar 216 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHERRY STRUDEL RECIPE
This Cherry Strudel is so delicious - nobody will believe it's this easy to make!
Provided by Creative Team
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 410F/210C and line a large baking tray with a silicone mat.
- Place cherry pie filling, vanilla, sugar and ground arrowroot/cornstarch into a medium sized bowl and mix until smooth.
- Place one sheet of filo pastry onto your baking sheet, longest edge facing you, then brush lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Repeat until you have layered all 5 sheets of filo pastry. On your final sheet of pastry, brush lightly with butter again.
- Place cherry pie filling along the longest edge, about 1/2 inch away from the edge, neatly in a line, leaving a 1 inch gap at either end. (You may not need all of the cherry pie filling; I had a couple of tbsp leftover.)
- Take the 1/2 inch gap you left nearest you and gently fold over the cherry pie filling. Then gently continue to roll your strudel up until you get to the end. Hopefully you will end up with the seam side down on the baking tray, if not you will need to flip it. It will be fragile, so be careful! I used a spatula to lift half of it up, then placed a hand under there, then used the spatula again to help hold the other end, then I flipped it, so the seam was on the baking tray.
- Fold your ends underneath the strudel, then lightly brush with your beaten egg.
- Slash across your strudel a few times (just to allow some steam to exit!) and then place in the oven for 15-20 minutes, until golden and crisp and the filling is bubbling.
- Leave to cool for at least 45 minutes before slicing into 8 and serving. I dusted my strudel lightly with icing sugar before cutting.
Nutrition Facts : ServingSize 1 strudel, Calories 153 kcal, Carbohydrate 24 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 32 mg, Sodium 113 mg, Fiber 1 g, Sugar 3 g
WARM CHERRY PUFF
Make and share this Warm Cherry Puff recipe from Food.com.
Provided by Debe6496
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Blend milk, eggs, biscuit mix, sugar, almond estract and butter in blender for 15 seconds, or with electric mixer beat on HIGH speed or 1 minute.
- Pour into greased 10" pie pan or 11x7" baking pan.
- Spoon cherry filling over the top.
- Bake 25-30 minutes, until golden brown.
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