Best Cherry Strudel Recipes

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CHEESE AND CHERRY STRUDEL



Cheese and Cherry Strudel image

Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

4 ounces cream cheese, at room temperature
4 ounces farmer's cheese, at room temperature
1 egg
1 cup sugar, plus more for the top
1 teaspoon pure vanilla extract
1 (16-ounce) can cherry pie filling
3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen, kept moist
8 tablespoons (1 stick) unsalted butter, melted
1 cup walnuts, lightly toasted and finely chopped

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
  • Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
  • Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
  • Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
  • Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

BLACK WALNUT AND CHERRY STRUDEL



Black Walnut and Cherry Strudel image

A nice dessert that justifies the time it takes to make it. Recipe may be halved for smaller groups.

Provided by Plain ole Bob

Categories     Bread     Yeast Bread Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

1 large egg, beaten
1 tablespoon water
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon lemon juice
2 sheets frozen puff pastry, thawed
1 (12 ounce) bag frozen dark cherries
8 ounces chopped black walnuts
½ cup confectioners' sugar
2 teaspoons milk, or more as needed
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix egg and water together in a bowl.
  • Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.
  • Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.
  • Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.
  • Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
  • Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 28 g, Cholesterol 27 mg, Fat 25.1 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 6.6 g, Sodium 121.4 mg, Sugar 12.5 g

CHERRY-CHEESE STRUDEL PIE



Cherry-Cheese Strudel Pie image

This strudel-inspired confection is a total crowd pleaser. A custardy mix of cream cheese, ricotta, and egg-marbled with a swirl of tart cherry sauce-bakes up into a delicious filling. The bottom crust is made with store-bought puff pastry. It stays light and airy thanks to blind-baking, while scoring it gives the edges a rustic braided look.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h45m

Number Of Ingredients 9

14 to 17.3 ounces puff pastry, preferably all-butter
2 tablespoons plus 2 teaspoons unbleached all-purpose flour, plus more for dusting
1 large egg, beaten
1/2 cup sugar, plus more for sprinkling
6 ounces (1 1/2 cups) frozen pitted sour cherries (not defrosted)
1/4 teaspoon kosher salt
8 ounces cream cheese, room temperature
1/2 cup ricotta
3/4 teaspoon finely grated orange zest

Steps:

  • Preheat oven to 400°F. Unfold puff pastry onto a flour-dusted, parchment-lined baking sheet. (If necessary, roll out slightly to form a rectangle that is approximately 15 1/2-by-10 1/2-inches.)
  • Cut out a 15-by-10-inch oval in dough. Fold oval in half crosswise from short ends, like a book; turn so folded side is facing you and dough resembles an arch. Working from folded side, and starting 1 inch in from either edge, cut along curve, leaving a 3/4 inch space of dough uncut at top of arch.
  • Unfold, then cross outer border sections over each other, lining up edges as best as possible, to create a pastry shell with a 1-inch border and twists at top and bottom. Dock center with a fork. Trace a scored line just inside border, into but not all the way through dough. (This will allow the sides to rise up straight.) Freeze 15 minutes. If desired, score border with a knife in a decorative pattern.
  • Brush crust with some of the beaten egg (reserving rest for filling); sprinkle with sugar. Bake, rotating sheet halfway through, until puffed, about 20 minutes. Carefully pierce center with knife tip to release steam. Continue baking until golden brown, about 10 minutes more.
  • Reduce oven temperature to 375°F; bake until crust is fully cooked in center (if top is browning too quickly, tent with foil), about 5 minutes more. Let cool 15 minutes. Carefully (it will still be hot) press center in with a metal spatula to make a well.
  • Meanwhile, in a small saucepan, combine frozen cherries with 1/4 cup sugar, 2 teaspoons flour, and salt. Bring to a boil, stirring frequently, then cook until juices have thickened, 1 to 2 minutes. Let cool 15 minutes. In a food processor, pulse cream cheese and ricotta with remaining 1/4 cup sugar and 2 tablespoons flour, and orange zest, until smooth. Add reserved egg and pulse to combine.
  • Spread cream cheese mixture into well in crust. Top with cherry mixture, swirling juices in with a toothpick to create marbling. Bake until filling is set in center and puffed slightly around edges, 25 to 30 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
  • Using parchment, slide pie off sheet onto rack; let cool completely, about 1 hour. Serve immediately at room temperature, or refrigerate, covered with plastic wrap, up to 2 days.

CHERRY-CHEESE STRUDEL



Cherry-Cheese Strudel image

Categories     Cheese     Side     Bake     Steam     Cherry     Boil

Yield makes one 24-inch strudel

Number Of Ingredients 19

5 tablespoons unsalted butter, melted and cooled, plus more for pan
3 pounds fresh sour cherries, stemmed and pitted, juices reserved
1 1/4 cups granulated sugar
1/2 teaspoon salt
2 whole cinnamon sticks or 1/4 teaspoon ground cinnamon
1 3/4 teaspoons cornstarch
12 ounces cream cheese, room temperature
1 large egg yolk
All-purpose flour, for dusting
Strudel Dough (recipe follows)
1 teaspoon vegetable oil, for brushing
Sanding sugar, for sprinkling
Whipped cream or ice cream, for serving (optional)
Strudel Dough
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/4 teaspoon salt
3 tablespoons vegetable oil
3/4 cup warm water
(makes enough for one 24-inch strudel)

Steps:

  • Brush a large rimmed baking sheet with melted butter; set aside. Combine the cherries and their juice, 3/4 cup granulated sugar, 1/4 teaspoon salt, and cinnamon sticks in a medium high-sided skillet. Place over medium-high heat, and bring to a boil. Cook until juice is reduced to 1/4 cup, about 10 minutes. Transfer 2 tablespoons of juice to a small bowl; add the cornstarch, and whisk until combined. Return mixture to skillet and cook, stirring until thickened, about 2 minutes. Set aside to cool completely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, remaining 1/2 cup granulated sugar, and 1/4 teaspoon salt on medium-high speed until very smooth, 2 to 3 minutes. Add the egg yolk, and beat to combine.
  • Lay a large, clean cloth or sheet (at least 3 feet long and wide) on a work surface, and sprinkle well with flour. Place dough in center of cloth, and roll out to a 12-inch square. Cover with plastic wrap, and let stand for 15 minutes. Preheat the oven to 400°F. Roll out dough again to about a 20-inch square, and lightly brush entire surface with oil. Slide both hands, with slightly curved palms facing down, under dough toward the center. Holding this position, lift the dough off the cloth with your knuckles, and begin stretching from the center out to the edges until it is too large to stretch easily with your hands. Carefully set dough back on cloth, spreading it to smooth out any wrinkles or folds. Starting in the center again, continue to stretch out the dough in all directions, maintaining a rectangular shape, until the dough is almost translucent everywhere except the edges,which should be thicker. Don't worry if the dough tears while stretching: Once you're done, you will be able to patch any holes with some of the excess stretched dough.
  • Using a pizza wheel or kitchen scissors, trim all the thick edges until the dough is about 30 by 28 inches. Drizzle 4 tablespoons melted butter evenly over the dough. With a short side facing you, and starting about 6 inches from the top edge, spread the cream cheese mixture in a 6-inch-wide layer, horizontally, leaving a 3-inch border on each end. Arrange the cherry mixture evenly on top of the cream cheese. Using the cloth, lift up and flip the 6-inch top edge of the dough over the filling. Repeat lifting and folding once, leaving sides open. Then fold in sides of dough to enclose the filling. Continue lifting and folding until the dough is completely rolled into a flat log. If the ends are very thick, trim them as you work.
  • Place the prepared baking sheet lengthwise next to the log. To transfer, gently flip one end of the log onto the baking sheet, seam side down, then flip the other end, curving to form a crescent shape. Brush the surface evenly with the remaining tablespoon butter, and generously sprinkle with sanding sugar. Using a wooden skewer, prick the surface of the dough to allow steam to escape.
  • Bake until strudel is deep golden, about 1 hour. Transfer sheet to a wire rack to cool, 10 minutes. Using two large offset spatulas, release strudel from the sheet and slide it onto the rack. Serve with whipped cream or ice cream, as desired.
  • Strudel Dough
  • In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add oil and warm water; mix on medium-low speed until dough just comes together, about 1 minute. Switch to the dough hook; mix until dough is smooth and shiny and doesn't stick to your fingers, about 5 minutes.
  • Turn out dough onto a lightly floured work surface. Knead the dough, dusting with flour as you go and periodically slamming it against the work surface, until it is soft, smooth, and elastic. Leave dough on work surface; cover with an overturned bowl. Let rest at room temperature at least 1 hour or up to 4 hours.
  • Strudel how-to
  • A square of strudel dough is placed on a well-floured sheet on top of a large work surface.
  • The dough is rolled and brushed with oil, then stretched into a very large, nearly translucent rectangle.
  • If the dough tears, it can be easily patched with extra dough.
  • Sweetened cream cheese is spread in a layer across the top of the dough, then covered with sour cherry filling.
  • The cloth helps support the dough as it is folded around the filling.
  • The flat log is transferred to a rimmed baking sheet, the ends curved to form a crescent. A skewer is used to prick holes in the surface.

CHERRY CHEESE STRUDEL



Cherry Cheese Strudel image

Make and share this Cherry Cheese Strudel recipe from Food.com.

Provided by AshleyC

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces fat free cream cheese
1 egg white
1/4 teaspoon almond extract
8 sheets frozen phyllo pastry sheets, thawed
2 sheets low-fat honey graham crackers, crushed
20 ounces light cherry pie filling, drained
cooking spray
confectioners' sugar (optional)

Steps:

  • Preheat oven to 400.
  • Beat first 4 ingredients until smooth.
  • Coat jelly roll pan with spray.
  • Cover phyllo with wax paper and damp paper towels to keep moist.
  • Place 1 sheet phyllo on pan. Coat with cooking spray.
  • Sprinkle 1 1/2 t graham crumbs on top.
  • Repeat layering with remaining phyllo spray and crumbs ending with phyllo.
  • Spoon cheese mixture in a 3 inch wide strip along 1 long side of dough leaving a 2 inch border on long and short ends.
  • Top with pie filling.
  • Fold ends and long side over filling.
  • Starting with filled long side, roll.
  • Place seam side down and coat with spray.
  • Bake 25-30 minutes or until golden on top. Cool.
  • If desired, sprinkle confectioners sugar on top.

Nutrition Facts : Calories 119.2, Fat 1.6, SaturatedFat 0.5, Cholesterol 2.3, Sodium 261.6, Carbohydrate 19, Fiber 1.2, Sugar 6.7, Protein 6.5

DRIED CHERRY AND WALNUT STRUDEL BUNDLES



Dried Cherry and Walnut Strudel Bundles image

Provided by Elinor Klivens

Categories     Fruit     Nut     Dessert     Bake     Apricot     Cherry     Walnut     Bon Appétit     Kidney Friendly

Yield Serves 6

Number Of Ingredients 8

1 1/8 cups dried cherries
3/4 cup boiling water
3/4 cup walnuts, ground
6 tablespoons apricot jam
24 fresh phyllo pastry sheets or frozen, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
6 6-inch-long pieces kitchen string
Powdered sugar

Steps:

  • Place cherries in small bowl. Pour 3/4 cup boiling water over. Let stand until softened, about 30 minutes. Drain well. Pat cherries dry with paper towels. Mix cherries, nuts and jam in medium bowl.
  • Lightly oil heavy medium baking sheet. Stack phyllo sheets on work surface. Trim to 10-inch square (save scraps for another use). Cover stack with plastic and damp kitchen towel. Place 1 phyllo square on work surface. Brush lightly with butter. Arrange another phyllo square atop, with corners at a slight angle. Brush lightly with butter. Repeat with 2 more squares, arranging corners at slight angle. Spoon 1/4 cup sherry mixture in center of phyllo stack. Lift edges of phyllo and bring together around filling, forming bundle. With string, tie bundle just above filling. Place on prepared sheet. Repeat with remaining phyllo and filling, forming total of 6 bundles. Brush outside of filled portion (but not tops) of each bundle with butter. (Can be made 1 day ahead. Cover carefully and chill.)
  • Preheat oven to 325°F. Bake until phyllo is golden about 35 minutes. Transfer sheet to rack and cool. Carefully cut string from each bundle. Sift powdered sugar over bundles and serve.

CHERRY-CHEESE STRUDEL



Cherry-Cheese Strudel image

Provided by Molly O'Neill

Categories     breakfast, dessert

Time 1h15m

Yield Four servings

Number Of Ingredients 10

2 cups plain low-fat yogurt
1 1/2 cups pitted sour cherries
1/2 cup sugar
1/2 cup sliced almonds, toasted
1/2 cup bread crumbs, toasted
2 eggs, separated
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
7 sheets phyllo dough, covered with a damp towel

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

RICOTTA AND CHERRY STRUDEL



Ricotta and Cherry Strudel image

Provided by Lidia Bastianich

Categories     Mixer     Cheese     Citrus     Dairy     Egg     Fruit     Bake     Vanilla     Bon Appétit

Number Of Ingredients 28

The dough
1 1/4 cups all purpose flour
1/4 teaspoon (generous) salt
1 tablespoon plus 2 teaspoons olive oil
6 tablespoons (or more) water
The filling Breadcrumb mixture
3 tablespoons unsalted butter
1 1/2 cups unflavored dry breadcrumbs
6 tablespoons sugar
Ricotta filling
Cheesecloth
2 pounds fresh whole-milk ricotta cheese (preferably large-curd)
1 3/4 cups sugar
3 tablespoons unsalted butter, room temperature
3 large eggs
1 tablespoon finely grated lemon peel
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
Cherries
2 1/2 pounds fresh cherries, pitted, drained, juices reserved, or two (12-ounce) packages frozen dark sweet pitted cherries (about 3 cups), thawed, drained, juices reserved
1 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons maraschino liqueur or Cointreau (orange-flavored liqueur)
4 tablespoons (1/2 stick) unsalted butter
Powdered sugar
Ingredient tips
• cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It's sold at some supermarkets and at specialty foods stores and Italian markets.
• cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total - the fresh cherries won't release as much juice as frozen ones.

Steps:

  • The dough
  • Whisk flour and salt in medium bowl. Drizzle olive oil over; toss with flour. Sprinkle 6 tablespoons water over, 1 tablespoon at a time; mix in with fork (small clumps will form). Knead mixture in bowl until dough comes together and is pliable, adding more water by teaspoonfuls if dough is dry. Turn dough out onto work surface; knead until smooth and elastic, adding flour to work surface only if dough is sticky, about 6 minutes. Flatten into disk. Wrap in plastic; chill overnight. DO AHEAD Dough can be made 2 days ahead. Keep chilled. Let stand at room temperature 1 hour before rolling.
  • The filling
  • The strudel dough is sprinkled with a breadcrumb mixture and topped with drained ricotta cheese and drained cherries. The remaining cherries and juices are turned into a cherry sauce.
  • Breadcrumb Mixture
  • Melt 3 tablespoons butter in large skillet over medium heat. Add breadcrumbs; stir constantly until light golden, about 5 minutes. Remove from heat. Stir in 6 tablespoons sugar; cool.
  • Ricotta filling
  • 1. Line large strainer with double layer of cheesecloth; set over deep bowl. Place ricotta cheese in strainer. Cover with plastic wrap and refrigerate overnight (liquid will drain from cheese; discard liquid). Transfer cheese to clean kitchen towel and squeeze out as much liquid as possible.
  • 2. Using electric mixer, beat 1 3/4 cups sugar and 3 tablespoons butter in medium bowl. Add eggs, 1 at a time; beat until smooth and pale yellow, about 4 minutes. Add drained ricotta, lemon peel, orange peel, and vanilla; beat just until blended. Refrigerate filling while preparing cherries and rolling out dough.
  • Cherries
  • 1. Stir drained cherries and 11/2 cups reserved juices, 1 cup sugar, lemon juice, and liqueur in medium bowl; set aside at least 1 hour and up to 1 day.
  • 2. Drain cherry mixture, reserving liquid. Place 2 cups cherries on layers of paper towels; reserve remaining 1 cup cherries for sauce.
  • 3. Transfer reserved cherry liquid to small saucepan. Bring to boil, stirring until sugar dissolves. Boil until slightly thickened, about 4 minutes. Stir in reserved 1 cup cherries. Cool sauce completely.
  • Putting it together
  • Preheat oven to 450°F. Brush 18x12-inch rimmed baking sheet with olive oil. Melt 4 tablespoons butter in small saucepan and set aside. Lightly flour large work surface. Using long rolling pin, roll out dough from center to edges into 22x17-inch thin rectangle with 1 long side parallel to work surface (dough will resist and retract slightly).
  • Pull and stretch
  • As dough gets thinner, very gently pull and stretch dough into 22x17-inch rectangle (dough need not form perfect rectangle and may tear slightly in spots). Slide long kitchen towel 4 inches under long edge of dough farthest from you so strudel can be transferred to baking sheet more easily when filled.
  • Brush dough with 2 tablespoons melted butter. Sprinkle breadcrumbs over dough, leaving 1 1/2-inch border on all sides. Starting at long side closest to you, about 2 inches from edge of dough, spoon ricotta mixture lengthwise in 3-inch-wide log, leaving 3-inch plain border on short sides. Press 2 cups drained cherries lightly into top of ricotta mixture, spacing evenly.
  • Roll up
  • Starting at long side closest to you, fold up dough over filling. Gradually roll up strudel, enclosing filling completely. Fold short ends of dough under; pinch to seal.
  • Transfer
  • using towel as aid, transfer strudel to prepared baking sheet, seam side down and bending into crescent or horseshoe to fit sheet. Brush 2 tablespoons melted butter over strudel. Cut several 1-inch-long 1/8-inch-deep slits along top.
  • Place strudel in oven; reduce temperature to 375°F. Bake until firm and light golden, about 1 hour 10 minutes (strudel may crack and juices may spill onto sheet). Run thin knife under strudel to loosen. Cool on sheet. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
  • Strudel Shortcut
  • No time for making dough? Follow recipe as directed but replace the strudel dough with purchased thawed frozen phyllo sheets. You will need 32 thawed frozen phyllo sheets (14x9-inch size) from one 16-ounce package and 14 tablespoons unsalted butter, melted. Place large kitchen towel on work surface. Slightly overlap four 14x9-inch phyllo sheets, forming 22x17-inch rectangle atop towel. Brush with butter. Repeat 7 more times with remaining phyllo and butter, forming 8 layers total. Assemble as directed with prepared breadcrumb mixture, ricotta filling, and cherries. Roll up strudel; brush with butter. Bake at 375°F until phyllo is golden, about 1 hour.

SOUR CHERRY STRUDEL



Sour Cherry Strudel image

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 servings

Number Of Ingredients 13

3 pounds sour cherries, stemmed and pitted
3 cups sugar
1 cinnamon stick
2 pounds ricotta cheese
1/2 cup sugar (granulated or brown)
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
1/2 teaspoon ground cinnamon
4 egg whites
1 package phyllo dough
2 cups unsalted butter, melted
1 cup plain bread crumbs
1 cup walnuts or pecans, chopped

Steps:

  • Cherry filling: In large saucepan, combine cherries, sugar, and cinnamon. Bring to a boil over medium-low heat for 30 to 60 minutes. Strain cherries from juice and set aside. Discard excess liquid.
  • Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside.
  • Dough: Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a strudel and place on a cookie sheet. Brush a thin coat of melted butter on top and bake for 45 to 50 minutes. Let cool before serving.

DRIED CHERRY-CHOCOLATE STRUDEL BARS



Dried Cherry-Chocolate Strudel Bars image

"Aunt Gert always made the best strudel," writes Leslie Berman of Skokie, Illinois. "I've adapted her recipe over time, and I get rave reviews when I make this version with dried cherries and chocolate." Serve with hot coffee or tea for an excellent afternoon snack.

Provided by Leslie Berman

Yield Makes 24

Number Of Ingredients 8

2 cups all purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon salt
1/2 cup sour cream
1 1/2 cups cherry jam
2 cups almonds
1 cup dried tart cherries
1 cup mini semisweet chocolate chips (about 6 ounces)

Steps:

  • Using on/off turns, blend first 3 ingredients in processor until coarse meal forms. Add sour cream and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each dough piece into thin rectangle. Wrap in plastic and chill until firm enough to roll, at least 30 minutes and up to 2 days.
  • Preheat oven to 350°F. Line baking sheet with parchment paper. Roll out 1 dough piece on lightly floured surface to 14x12-inch rectangle. Leaving 1-inch plain border at 1 long side, spread with 3/4 cup cherry jam, then sprinkle with 1 cup almonds, 1/2 cup dried cherries and 1/2 cup chocolate chips. Starting opposite plain end, roll up dough jelly-roll style, enclosing filling. Push in ends to compress log to 12-inch length; seal ends. Transfer strudel, seam side down, to prepared baking sheet. Repeat with remaining dough and filling, spacing strudels evenly apart on baking sheet.
  • Bake strudels until golden, about 1 hour 20 minutes. Slide spatula under hot strudels to loosen from sheet. Cool completely on sheet. Cut strudels crosswise into 3/4-inch-thick bars. (Store airtight at room temperature up to 3 days.)

SOUR CHERRY AND POPPY SEED STRUDEL



Sour Cherry and Poppy Seed Strudel image

The older generation of Hungarian women hand-pull a flaky dough for strudel. For a super-easy version, Sarah Copeland uses this tender cream cheese dough.

Provided by @MakeItYours

Number Of Ingredients 10

4 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature, plus 1 tablespoon melted butter, for brushing
1/4 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
2 cups all-purpose flour, plus more for dusting
2 tablespoons poppy seeds
2 tablespoons plain dry bread crumbs
2 cups drained pitted sour cherries (known as morello), packed in light syrup, patted dry
Confectioners' sugar, for dusting

Steps:

  • In a food processor, combine the cream cheese with the 1 stick of butter, 1/4 cup of the granulated sugar, the vanilla and salt and process until smooth. Add the 2 cups of flour and pulse just until a sticky dough forms. Scrape the dough onto a large sheet of plastic wrap and shape into a rectangle; wrap up the dough and refrigerate until firm, about 3 hours.
  • In a spice grinder, pulse the poppy seeds with the remaining 2 tablespoons of granulated sugar until the seeds are just cracked. Transfer the poppy seeds to a small bowl and stir in the bread crumbs.
  • Line a large rimmed baking sheet with parchment paper. On a floured work surface, dust the dough with flour. Roll out the dough to an 11-by-15-inch rectangle and carefully transfer it to the prepared baking sheet. Freeze the dough until firm, about 20 minutes.
  • Preheat the oven to 400°. Working on the baking sheet, cut the dough in half crosswise so you have two 5 1/2-by-7 1/2-inch rectangles and brush off any excess flour. Spoon half of the poppy seed mixture in a lengthwise stripe down the middle of each piece of dough, then arrange the cherries on top. Fold one side of the dough up and over the filling and brush with some of the melted butter. Fold the opposite side of the dough up and over the filling and press gently to help it adhere. Cut 4 slits across the top of each strudel and freeze until well-chilled, about 15 minutes.
  • Bake the 2 strudels in the center of the oven for about 40 minutes, until the crust is browned and the filling is bubbling. Let cool completely. Dust with confectioners' sugar, slice the strudel and serve.

SOUR CHERRY AND POPPY SEED STRUDEL



SOUR CHERRY AND POPPY SEED STRUDEL image

Categories     Fruit     Breakfast     Brunch     Dessert     Bake

Yield 8 servings

Number Of Ingredients 24

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Sour Cherry and Poppy Seed Strudel
© Anders Schonnemann
Sour Cherry and Poppy Seed Strudel
Contributed by Sarah Copeland
ACTIVE: 45 MIN
TOTAL TIME: 5 HRS
SERVINGS: 8
The older generation of Hungarian women hand-pull a flaky dough for strudel. For a super-easy version, Sarah Copeland uses this tender cream cheese dough.
Slideshow: Breakfast Pastries
4 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature, plus 1 tablespoon melted butter, for brushing
1/4 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
2 cups all-purpose flour, plus more for dusting
2 tablespoons poppy seeds
2 tablespoons plain dry bread crumbs
2 cups drained pitted sour cherries (known as morello), packed in light syrup, patted dry
Confectioners' sugar, for dusting

Steps:

  • 1. In a food processor, combine the cream cheese with the 1 stick of butter, 1/4 cup of the granulated sugar, the vanilla and salt and process until smooth. Add the 2 cups of flour and pulse just until a sticky dough forms. Scrape the dough onto a large sheet of plastic wrap and shape into a rectangle; wrap up the dough and refrigerate until firm, about 3 hours. 2. In a spice grinder, pulse the poppy seeds with the remaining 2 tablespoons of granulated sugar until the seeds are just cracked. Transfer the poppy seeds to a small bowl and stir in the bread crumbs. 3. Line a large rimmed baking sheet with parchment paper. On a floured work surface, dust the dough with flour. Roll out the dough to an 11-by-15-inch rectangle and carefully transfer it to the prepared baking sheet. Freeze the dough until firm, about 20 minutes. 4. Preheat the oven to 400°. Working on the baking sheet, cut the dough in half crosswise so you have two 5 1/2-by-7 1/2-inch rectangles and brush off any excess flour. Spoon half of the poppy seed mixture in a lengthwise stripe down the middle of each piece of dough, then arrange the cherries on top. Fold one side of the dough up and over the filling and brush with some of the melted butter. Fold the opposite side of the dough up and over the filling and press gently to help it adhere. Cut 4 slits across the top of each strudel and freeze until well-chilled, about 15 minutes. 5. Bake the 2 strudels in the center of the oven for about 40 minutes, until the crust is browned and the filling is bubbling. Let cool completely. Dust with confectioners' sugar, slice the strudel and serve.

CHEESE AND CHERRY STRUDEL



Cheese and Cherry Strudel image

Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!

Provided by @MakeItYours

Number Of Ingredients 9

4 ounces cream cheese, at room temperature
4 ounces farmer's cheese, at room temperature
1 egg
1 cup sugar, plus more for the top
1 teaspoon pure vanilla extract
1 (16-ounce) can cherry pie filling
3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen, kept moist
8 tablespoons (1 stick) unsalted butter, melted
1 cup walnuts, lightly toasted and finely chopped

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
  • Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
  • Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
  • Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
  • Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

CHOCOLATE CHERRY STRUDEL



Chocolate Cherry Strudel image

Recently began craving chocolate and went in search of recipes that might satisfy the urge without busting the points bank. This looked really good to me and worth sharing here. Have not tried it yet but plan to do so soon.

Provided by justcallmetoni

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 cup Amaretto or 1/3 cup cherry liquor
1/4 cup sugar
2 tablespoons water
1 cup dried cherries, chopped
1 tablespoon crystallized ginger, finely chopped
1/4 cup semi-sweet chocolate chips
8 sheets frozen phyllo dough, thawed
butter-flavored cooking spray
1/4 cup semi-sweet chocolate chips

Steps:

  • Microwave: To prepare filling, combine first liquor, water and sugar in a medium bowl. Microwave at High 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds. Stir in dried cherries and ginger, cover with plastic wrap and microwave an additional 3 minutes on HIGH. Let stand for 5 minutes to allow fruit to absorb the liquid. Spoon fruit mixture into bowl, cover and cool completely.
  • Stovetop: In a small saucepan, combine liquor, water and sugar and heat until sugar crystals dissolve. Add dried cherries and ginger to the pan and cook until cherries absorb most of the liquid and plump (approximately 5-10 minutes with low heat). Spoon fruit mixture into bowl, cover and cool completely.
  • Preheat oven to 350°F
  • To assemble the strudel, 1/4 cup chips into the cherries.
  • Place 1 phyllo sheet on work surface, covering remaining dough to keep from drying. Lightly coat with butter-flavored cooking spray. Working with 1 phyllo sheet at a time, repeat this process with the 7 remaining phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap or waxed paper over phyllo, pressing gently to seal sheets together; discard plastic wrap.
  • Spoon filling along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. Do not roll tightly, or the strudel may split.
  • Place strudel, seam side down, on a baking sheet coated with cooking spray. Score 7 diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
  • Bake for 30 minutes or until golden.
  • Place 1/4 cup chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over the baked strudel.

Nutrition Facts : Calories 131.3, Fat 4.3, SaturatedFat 2.1, Sodium 93, Carbohydrate 22.9, Fiber 1, Sugar 12, Protein 1.8

APPLE & CHERRY STRUDEL RECIPE - (4.5/5)



Apple & cherry strudel Recipe - (4.5/5) image

Provided by Lee

Number Of Ingredients 12

3 Golden Delicious apples, peeled, cored, thinly sliced
680 g btl morello cherries, drained
100 g (1/2 cup) caster sugar
2 tablespoons fresh lemon juice
2 tablespoons kirsch (optional)
1 teaspoon ground cinnamon
Melted butter, to grease
10 sheets filo pastry
60 g butter, melted
100 g pkt almond meal
Pure icing sugar, to dust
Whipped cream, to serve

Steps:

  • Step 1 Combine the apple, cherries, sugar, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain. Step 2 Preheat oven to 180ºC. Lightly brush a baking tray with butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter. Step 3 Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream.

CHOCOLATE COVERED CHERRY STRUDEL



CHOCOLATE COVERED CHERRY STRUDEL image

Categories     Cookies     Chocolate     Dairy     Dessert     Bake     Quick & Easy

Yield 4-8

Number Of Ingredients 7

1/2 C Butter, softened to room temp
1/2 C. Parkay Margerine, softened to room temp
1 Cup Sour Cream
2 Cups All Purpose Flour
Good Quality Dark Chocolate Chips
Good Quality Cherry Preserves
Dried Cherries

Steps:

  • Mix first four ingrediants in a mixer to blend. Dough will be very sticky. Divide into 4 equal sized balls. Wrap in plastic wrap and freeze. When ready to make strudel remove dough from freezer and thaw in refrigerator. One ball per strudel that you'd like to make. Roll thawed dough ball out on floured pastry cloth or towel using well floured rolling pin. Roll into a cirle as thin as you can get it. This dough is very sticky and you will end up incorporating alot of flour into it to keep it from sticking to your surface, hands, and rolling pin. Now it's time to fill it: at end closest to you, drop teaspoons of preserves in a line crosswise about 3-4 inches from the end. Then sprinkle with chocolate chips and dried cherries. The amount of filling you use is up to you depending on if you want the roll to be thick or thin. Fold end of dough closet to you over filling. Turn ends over an inch or so to help keep filling inside roll. Using pastry cloth roll the dough into a log. Use pasty cloth to place on baking sheet. If you are using a freezable filling such as apples, you can freeze the strudel at this point for future use. They then can be baked straight from the freezer and are great to have on hand for unexpected company or a quick dessert. If you like you can finish this with an egg wash and sprinkle with coarse sugar. Bake at 350 dgrees until strudel is golden brown. Allow to cool, slice, and serve.

CHERRY ALMOND STRUDEL



CHERRY ALMOND STRUDEL image

Categories     Cake     Berry     Dessert     Bake     Kid-Friendly     Quick & Easy     Fall

Yield 8 8 slices

Number Of Ingredients 11

1 jar (370 ml) PC black label Ontario Montmorency Sour Cherry Fruit Spread
1/2 cup (125 ml) dried cherries
1 tbsp (15 ml) all-purpose flour
1/2 cup (125 ml) sliced almonds, toasted
1/3 cup (75 ml) plain dry breadcrumbs
2 tbsp (25 ml) ground almonds
1 tbsp (15 ml) PC black label cinnamon spice
1 tbsp (15 ml) brown sugar
6 sheets PC Phyllo Pastry, thawed
1/3 cup (75 ml) PC black label Normandy Style unsalted cultured butter, melted
1/4 cup (50 ml) icing sugar

Steps:

  • 1. Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper. 2. In bowl, combine fruit spread, dried cherries and flour. In another bowl, combine sliced almonds, breadcrumbs, ground almonds, cinnamon and brown sugar. 3. Lay one sheet of phyllo on baking sheet, keeping remaining phyllo sheets covered with a clean damp kitchen towel until ready to use. Brush phyllo with butter; sprinkle with one-sixth of the almond mixture. Repeat phyllo, butter and nut mixture layers, reserving a little butter, until all phyllo and nut mixture is used up. 4. Using small offset spatula or the back of a spoon, spread cherry mixture evenly over top of phyllo layers, leaving a 1-inch (2.5 cm) border bare on all sides. Roll phyllo up lengthwise, jelly-roll style. Tuck ends underneath and brush seams with remaining butter. Place seam side down in the middle of prepared baking sheet. Using sharp knife, cut three equal slits across top of roll. Bake for 30 to 35 minutes or until golden and bubbling. Let stand 15 minutes. Sprinkle with icing sugar and slice crosswise on the diagonal to serve.

CHERRY STRUDEL



Cherry Strudel image

Make and share this Cherry Strudel recipe from Food.com.

Provided by mrose75

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can pitted dark cherries in light syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 puff pastry sheets, thawed for 20 min. at room temperature
2 tablespoons melted margarine
1 tablespoon powdered sugar

Steps:

  • In a medium bowl, mix cherries, vanilla, allspice, and cinnamon. Set aside.
  • Unfold one pastry sheet and smooth out with wet fingertips. Brush top with 1/4 of melted margarine.
  • Spread 1/2 of filling along a short side of pastry sheet. Slowly roll up from short side, jelly-roll style; fold ends under.
  • Place strudel, seam side down, on non-stick baking sheet. Brush with 1/4 of melted margarine.
  • Repeat using other pastry sheet, remaining cherry mixture, and margarine.
  • Bake 15-20 minute at 400 degrees until golden.
  • Set baking sheet on wire rack to cool 15 minute.
  • Transfer strudels to serving platter to cut and serve.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 403.8, Fat 26.3, SaturatedFat 6.4, Sodium 187.6, Carbohydrate 38, Fiber 1.8, Sugar 9.9, Protein 4.8

CHERRY STRUDEL DESSERT



CHERRY STRUDEL DESSERT image

Categories     Dessert     Bake

Yield 8 pieces

Number Of Ingredients 6

14oz. pkg of puff pastry thawed
1/4 c vanilla wafer crumbs
19oz. can of cherry pie filling
2 tsp. grated lemon zest
2 tbsp. vanilla wafer crumbs
1/4 c. sliced almonds

Steps:

  • Roll out puff pastry on lightly floured surface to 12x16" rectangle. Transfer to greased baking sheet. Sprinkle first amount of wafer crumbs over pastry to within 1" of edge. Combine pie filling and lemon zest in a med bowl. Spoon over wafer crumbs. Carefully spread to within 2" of edge of pastry. Fold section of border up and over edge of filling. Repeat with next section, allowing pastry to overlap so that fold is created. Pinch to seal. Repeat until pastry border is completely folded around filling. Sprinkle second amount of wafer crumbs and almonds over exposed cherry filling. Bake on bottom rack for 30 min until golden at 400. Let stand for 10 min before cutting.

CHERRY STRUDEL



Cherry Strudel image

Make and share this Cherry Strudel recipe from Food.com.

Provided by ummi77

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

8 sheets phyllo pastry, thawed
3 tablespoons melted butter
5 cups pitted cherries
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/3 cup water
1 1/2 tablespoons cornstarch (for thickening)
2 tablespoons grated lemons, zest of
1/2 teaspoon vanilla
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Steps:

  • To prepare filling:.
  • Mix granulated sugar, brown sugar and cornstarch in a saucepan.
  • Add in cherries, water, lemon zest and vanilla.
  • Cook over medium heat until thickened then reduce to low heat.
  • Add spices,continue cooking for 15 minutes.
  • Stir occasionally.
  • Remove pan from heat and cool completely.
  • Grease baking sheet.
  • Preheat oven to 400°F.
  • Prepare pastry:.
  • Open folded phyllo sheets to lie flat.
  • Stack 4 sheets on a plastic wrap.
  • Brush top sheet with 1 tbsp melted butter.
  • Spread half filling along a short side of top pastry sheet.
  • Starting with short side and using plastic wrap as a guide, roll up pastry.
  • Fold ends under.
  • Place strudel, seam side down on baking sheet.
  • Brush with 1/2 tbsp melted butter.
  • Repeat process with balance of ingredients.
  • Bake 15 to 20 minutes until golden.
  • Transfer baking sheets to a wire rack to cool for 15 minutes.
  • Cut when completely cool.
  • Sprinkle confectioner's sugar for deco.

Nutrition Facts : Calories 267.3, Fat 4.5, SaturatedFat 2.4, Cholesterol 9.2, Sodium 104.8, Carbohydrate 57, Fiber 2, Sugar 45.3, Protein 1.9

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