CHEESE AND CHERRY STRUDEL
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!
Provided by Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
- Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
- Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
- Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
- Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.
EASY CHERRY STRUDELS
"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
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 506 calories, Fat 25g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 180mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 5g fiber), Protein 9g protein.
CHERRY-CHEESE STRUDEL
Steps:
- Brush a large rimmed baking sheet with melted butter; set aside. Combine the cherries and their juice, 3/4 cup granulated sugar, 1/4 teaspoon salt, and cinnamon sticks in a medium high-sided skillet. Place over medium-high heat, and bring to a boil. Cook until juice is reduced to 1/4 cup, about 10 minutes. Transfer 2 tablespoons of juice to a small bowl; add the cornstarch, and whisk until combined. Return mixture to skillet and cook, stirring until thickened, about 2 minutes. Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, remaining 1/2 cup granulated sugar, and 1/4 teaspoon salt on medium-high speed until very smooth, 2 to 3 minutes. Add the egg yolk, and beat to combine.
- Lay a large, clean cloth or sheet (at least 3 feet long and wide) on a work surface, and sprinkle well with flour. Place dough in center of cloth, and roll out to a 12-inch square. Cover with plastic wrap, and let stand for 15 minutes. Preheat the oven to 400°F. Roll out dough again to about a 20-inch square, and lightly brush entire surface with oil. Slide both hands, with slightly curved palms facing down, under dough toward the center. Holding this position, lift the dough off the cloth with your knuckles, and begin stretching from the center out to the edges until it is too large to stretch easily with your hands. Carefully set dough back on cloth, spreading it to smooth out any wrinkles or folds. Starting in the center again, continue to stretch out the dough in all directions, maintaining a rectangular shape, until the dough is almost translucent everywhere except the edges,which should be thicker. Don't worry if the dough tears while stretching: Once you're done, you will be able to patch any holes with some of the excess stretched dough.
- Using a pizza wheel or kitchen scissors, trim all the thick edges until the dough is about 30 by 28 inches. Drizzle 4 tablespoons melted butter evenly over the dough. With a short side facing you, and starting about 6 inches from the top edge, spread the cream cheese mixture in a 6-inch-wide layer, horizontally, leaving a 3-inch border on each end. Arrange the cherry mixture evenly on top of the cream cheese. Using the cloth, lift up and flip the 6-inch top edge of the dough over the filling. Repeat lifting and folding once, leaving sides open. Then fold in sides of dough to enclose the filling. Continue lifting and folding until the dough is completely rolled into a flat log. If the ends are very thick, trim them as you work.
- Place the prepared baking sheet lengthwise next to the log. To transfer, gently flip one end of the log onto the baking sheet, seam side down, then flip the other end, curving to form a crescent shape. Brush the surface evenly with the remaining tablespoon butter, and generously sprinkle with sanding sugar. Using a wooden skewer, prick the surface of the dough to allow steam to escape.
- Bake until strudel is deep golden, about 1 hour. Transfer sheet to a wire rack to cool, 10 minutes. Using two large offset spatulas, release strudel from the sheet and slide it onto the rack. Serve with whipped cream or ice cream, as desired.
- Strudel Dough
- In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add oil and warm water; mix on medium-low speed until dough just comes together, about 1 minute. Switch to the dough hook; mix until dough is smooth and shiny and doesn't stick to your fingers, about 5 minutes.
- Turn out dough onto a lightly floured work surface. Knead the dough, dusting with flour as you go and periodically slamming it against the work surface, until it is soft, smooth, and elastic. Leave dough on work surface; cover with an overturned bowl. Let rest at room temperature at least 1 hour or up to 4 hours.
- Strudel how-to
- A square of strudel dough is placed on a well-floured sheet on top of a large work surface.
- The dough is rolled and brushed with oil, then stretched into a very large, nearly translucent rectangle.
- If the dough tears, it can be easily patched with extra dough.
- Sweetened cream cheese is spread in a layer across the top of the dough, then covered with sour cherry filling.
- The cloth helps support the dough as it is folded around the filling.
- The flat log is transferred to a rimmed baking sheet, the ends curved to form a crescent. A skewer is used to prick holes in the surface.
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