BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CHERRY STRUDEL

By:


Cherry-licious! this is front to back sour cherry strudel, sweet cherry sorbet champagne float, and chocolate cherry liqueur panna cotta

Cherry-licious! this is front to back sour cherry strudel, sweet cherry sorbet champagne float, and chocolate cherry liqueur panna cotta

Ingredients:

  • 5 cups or 1-2 pounds fresh or frozen pitted sour cherries
  • 3/4 cup granulated sugar
  • Extra sugar for sprinkling onto of strudels before going into oven
  • 2 1/2 tablespoons cornstarch
  • pinch of salt
  • 1 cup dried cherries, which have been soaked in 2 tablespoons Amaretto
  • 4-5 filo sheets per strudel, recipe makes 3 full size
  • 1/2 cup (4 oz) butter, unsalted, melted
  • Confectioners sugar, optional for adding to top of strudels just before serving
  • reserve 3 phyllo sheets to dry out--and use when forming strudel, see chef note.

Method:

Bring cherries with juices and sugar and cornstarch to a boil in a heavy bottom sauce pot. Stirring occasionally simmer for 2-3 minutes. Remove from heat. Add dried cherries and amaretto. Cool completely.

While cherry filling cools, place one piece of phyllo dough on surface, long side at 6 o’clock, or landscape vs. portrait.  As you work keep unused phyllo sheets covered with lightly dampened towel so they don’t dry out.

Brush each phyllo sheet with melted butter and sprinkle with sugar; repeat until 5 sheets are stacked, buttered and sugared including top sheet.

Place crumbled dry phyllo scapes 3 inches from the bottom of the stack and 1 inch from each side. Lay half the cherry filling over crumbled phyllo leaving 1 inch on each side. Fold up the bottom edge over filling. Fold over until you reach the end of the of the stack of sheets. Lightly butter top and sugar again.

 

Transfer to greased cooking sheet. Repeat possess for second strudel using remaining half of cherries.

Make steam vent in top of each strudel to help prevent blow-outs in the sides.

Bake in 350°F oven for 25 minutes or until golden brown.

Cool at room temperature about 30 minutes before cutting and serving. Do not bake more than 3 hours ahead of service. Leftover pieces are best held refrigerated wrapped in parchment, not plastic, but they will not ever be as crisp and delicate as when first made.

 

CHEF’S NOTE: When using commercial phyllo dough, frequently you will find the first few to be cut or crumbled. Use those for the filling step above.

 



Recipe Yield: 2 each full strudels

TO RECIPES

printable page