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    You are in: Home / Recipes / Cherry Strudel Recipe
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    Cherry Strudel

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    ummi77's Note:

    American Baking

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    Units: US | Metric




    1. 1
      To prepare filling:.
    2. 2
      Mix granulated sugar, brown sugar and cornstarch in a saucepan.
    3. 3
      Add in cherries, water, lemon zest and vanilla.
    4. 4
      Cook over medium heat until thickened then reduce to low heat.
    5. 5
      Add spices,continue cooking for 15 minutes.
    6. 6
      Stir occasionally.
    7. 7
      Remove pan from heat and cool completely.
    8. 8
      Grease baking sheet.
    9. 9
      Preheat oven to 400°F.
    10. 10
      Prepare pastry:.
    11. 11
      Open folded phyllo sheets to lie flat.
    12. 12
      Stack 4 sheets on a plastic wrap.
    13. 13
      Brush top sheet with 1 tbsp melted butter.
    14. 14
      Spread half filling along a short side of top pastry sheet.
    15. 15
      Starting with short side and using plastic wrap as a guide, roll up pastry.
    16. 16
      Fold ends under.
    17. 17
      Place strudel, seam side down on baking sheet.
    18. 18
      Brush with 1/2 tbsp melted butter.
    19. 19
      Repeat process with balance of ingredients.
    20. 20
      Bake 15 to 20 minutes until golden.
    21. 21
      Transfer baking sheets to a wire rack to cool for 15 minutes.
    22. 22
      Cut when completely cool.
    23. 23
      Sprinkle confectioner's sugar for deco.

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    Ratings & Reviews:

    • on September 18, 2004


      I changed the recipe quite a bit but that's not why I'm giving it 3 stars. I found there was far too much filling for the amount of sheets used. I think it easily could have made 3 or even 4 rolls of 4 sheets each. I used just 5 cups of frozen cherries and because they had juice from freezing I didn't add any water. These were sweet cherries (bing) so I only used 1/2 cup white sugar and 2/3 cup brown sugar. No allspice or cinnamon but did add the 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.Used 3 tablespoons cornstarch to thicken. The filling oozed out the ends and popped through the middle. Sorry, but I would not make it the same way again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2004


      Just used the filling part of this recipe. It's very good & was perfect consistency for filling. However, we don't care for allspice, and I went ahead and followed the recipe -- big mistake. If I were to use this again, I'd leave it out. (If you like allspice, you'll be very pleased with the taste!) I was trying to recreate a recipe I saw on "America's Home Cooking". Took 2 rolls of phyllo and cut them into 1/4-inch rounds, unrolled them into strips and tossed them with 1/4 cup melted butter. Put half the strips into a deep dish pie pan, covered with the cherry filling, then topped with the remaining phyllo strips. Baked for 20 minutes at 400. The top came out brown and gently crispy -- the bottom, however, was a glutinous glob. If I were to try again, I'd probably use a bigger, casserole-type dish to spread the phyllo out more. Also put less phyllo on the bottom than on the top. But I don't intend to make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cherry Strudel

    Serving Size: 1 (143 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 267.2
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 2.4 g
    Cholesterol 9.1 mg
    Sodium 104.8 mg
    Total Carbohydrate 57.0 g
    Dietary Fiber 1.9 g
    Sugars 45.2 g
    Protein 1.9 g

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