Sour Cherry Strudels

Vegetarian
Sour Cherry Strudels
300 min.
6
343kcal

Suggestions


Indulge in the delightful taste of homemade Sour Cherry Strudels, a perfect dessert that captures the essence of warmth and nostalgia. With a crispy, flaky phyllo crust and a luscious cherry filling, these strudels are not only a treat for your taste buds but also a visual delight. Each bite offers a burst of tart and sweet flavors, enhanced by the subtle sweetness of vanilla ice cream or whipped cream, making it an ideal finish to any meal.

Whether you’re hosting a dinner party or simply looking to satisfy your sweet tooth, this dessert is sure to impress. The preparation may take some time, but the rewarding result will have everyone raving about your culinary skills. The use of fresh, juicy cherries, combined with the buttery layers of phyllo pastry, creates a texture that is simply irresistible.

Gather your loved ones around as you enjoy these charming strudels, which not only make for a divine dessert but also offer a wonderful opportunity to share a moment of creativity in the kitchen. With just a sprinkle of confectioners' sugar for garnish and a scoop of ice cream on the side, your Sour Cherry Strudels will not only please the palate but also bring smiles to every face at the table!

Ingredients

  • servings powdered sugar 
  • 2.5 tablespoons cornstarch 
  • 0.8 cup granulated sugar 
  • servings accompaniment: lightly whipped cream sweetened
  • 12 inch sheets dough frozen thawed (17- by 12-inch)
  • 0.5 cup butter unsalted melted

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • knife
  • plastic wrap
  • kitchen towels

Directions

  1. 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.
  2. Transfer filling to a bowl and cool completely.
  3. 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.
  4. Preheat oven to 400°F.
  5. 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.
  6. 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.
  7. Transfer, seam side down, to a buttered baking sheet.
  8. Brush top with some butter, then sprinkle lightly with 1/4 teaspoon sugar.
  9. 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.
  10. Bake strudels in middle of oven until golden brown and crisp, 20 to 25 minutes.
  11. Transfer to a rack and cool 30 minutes.
  12. * We used IFQ (Individually Quick Frozen) cherries from Friske Orchards (231-599-2604), in Charlevoix, Michigan.
  13. ·Strudels can be baked 2 hours ahead and kept on rack at room temperature.·Cherry filling can be made 1 day ahead and chilled, covered.

Nutrition Facts

Calories343kcal
Protein0.95%
Fat54.55%
Carbs44.5%

Properties

Glycemic Index
18.02
Glycemic Load
18.43
Inflammation Score
-4
Nutrition Score
1.58695653826%

Nutrients percent of daily need

Calories:342.64kcal
17.13%
Fat:21.28g
32.74%
Saturated Fat:13.24g
82.76%
Carbohydrates:39.06g
13.02%
Net Carbohydrates:38.93g
14.16%
Sugar:33.87g
37.64%
Cholesterol:61.22mg
20.41%
Sodium:33.03mg
1.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.83g
1.66%
Vitamin A:690.23IU
13.8%
Vitamin E:0.44mg
2.95%
Selenium:1.66µg
2.38%
Vitamin B1:0.03mg
1.9%
Vitamin D:0.28µg
1.89%
Vitamin B2:0.03mg
1.77%
Calcium:16mg
1.6%
Manganese:0.03mg
1.4%
Vitamin K:1.45µg
1.38%
Folate:5.04µg
1.26%
Iron:0.2mg
1.11%
Vitamin B3:0.21mg
1.07%
Source:Epicurious