Cherry Strudel Dessert Recipes

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Easy Cherry Strudels image

"My family loves this. It's on the table every Christmas morning and it travels so well to ladies brunches at our church. The original called for individual filo leaves and was very time consuming. Once, by mistake, I bought the puff pastry sheets and found that it was much faster." Susan Dancy - Tallahassee, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 strudels (5 slices each).

Number Of Ingredients 8



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!

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9



Cherry-Cheese Strudel image

Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Categories     breakfast, dessert

Time 1h15m

Yield Four servings

Number Of Ingredients 10



Sour Cherry Strudels image

Recipe From epicurious.com

Categories     Berry     Dessert     Bake     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7



Ricotta and Cherry Strudel image

Recipe From epicurious.com

Provided by Lidia Bastianich

Categories     Mixer     Cheese     Citrus     Dairy     Egg     Fruit     Bake     Vanilla     Bon Appétit

Number Of Ingredients 28



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.

Recipe From allrecipes.com

Provided by Plain ole Bob

Categories     Bread     Yeast Bread Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

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