Time 1h5m Yield 16 Number Of Ingredients 11 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.
Time 35m Yield 2 strudels (5 slices each). Number Of Ingredients 8 Steps:
Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts. , Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling. , Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400° for 20-25 minutes or until golden brown.
Time 1h5m Yield 16 Number Of Ingredients 11 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.
Time 1h5m Yield 16 Number Of Ingredients 11 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.
More about “black walnut and cherry strudel recipes”
Yield Makes 6 servings 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 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.
