Chocolate Cherry Strudel Recipes

EASY CHERRY STRUDELS

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.

BLACK WALNUT AND CHERRY STRUDEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix egg and water together in a bowl.
• Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.
• Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.
• Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.

CHERRY-CHOCOLATE STRUDEL

Steps:

• In a bowl, gently mix cookie crumbs, fresh cherries, dried cherries, almonds, chocolate chips, sugar, cinnamon, and kirsch.
• Lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with butter. Cover with another filo sheet and brush lightly with more butter. Repeat to stack remaining filo.
• Spread cherry-chocolate filling in a 3-inch-wide band along 1 long edge of the dough, 2 inches in from edge and the ends. Fold long edge, then the ends of dough over filling. Gently roll the filled side of dough forward to form a compact cylinder, ending seam side down.
• Gently transfer the strudel roll, seam down, to a buttered 12- by 15-inch baking sheet. Brush top of roll with remaining melted butter.
• Bake on the center rack in a 375° regular or convection oven until golden brown, 15 to 25 minutes. Using 2 wide spatulas, transfer strudel to a platter. Sprinkle lightly with powdered sugar, if desired. Cut into 1 1/2-inch-wide slices and serve warm.

CHOCOLATE CHERRY STRUDEL

Steps:

• Microwave: To prepare filling, combine first liquor, water and sugar in a medium bowl. Microwave at High 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds. Stir in dried cherries and ginger, cover with plastic wrap and microwave an additional 3 minutes on HIGH. Let stand for 5 minutes to allow fruit to absorb the liquid. Spoon fruit mixture into bowl, cover and cool completely.
• Stovetop: In a small saucepan, combine liquor, water and sugar and heat until sugar crystals dissolve. Add dried cherries and ginger to the pan and cook until cherries absorb most of the liquid and plump (approximately 5-10 minutes with low heat). Spoon fruit mixture into bowl, cover and cool completely.
• Preheat oven to 350°F
• To assemble the strudel, 1/4 cup chips into the cherries.
• Place 1 phyllo sheet on work surface, covering remaining dough to keep from drying. Lightly coat with butter-flavored cooking spray. Working with 1 phyllo sheet at a time, repeat this process with the 7 remaining phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap or waxed paper over phyllo, pressing gently to seal sheets together; discard plastic wrap.
• Spoon filling along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. Do not roll tightly, or the strudel may split.
• Place strudel, seam side down, on a baking sheet coated with cooking spray. Score 7 diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
• Bake for 30 minutes or until golden.
• Place 1/4 cup chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over the baked strudel.

DRIED CHERRY-CHOCOLATE STRUDEL BARS

Steps:

• Using on/off turns, blend first 3 ingredients in processor until coarse meal forms. Add sour cream and process just until moist clumps form. Gather dough into ball; divide in half. Flatten each dough piece into thin rectangle. Wrap in plastic and chill until firm enough to roll, at least 30 minutes and up to 2 days.
• Preheat oven to 350°F. Line baking sheet with parchment paper. Roll out 1 dough piece on lightly floured surface to 14x12-inch rectangle. Leaving 1-inch plain border at 1 long side, spread with 3/4 cup cherry jam, then sprinkle with 1 cup almonds, 1/2 cup dried cherries and 1/2 cup chocolate chips. Starting opposite plain end, roll up dough jelly-roll style, enclosing filling. Push in ends to compress log to 12-inch length; seal ends. Transfer strudel, seam side down, to prepared baking sheet. Repeat with remaining dough and filling, spacing strudels evenly apart on baking sheet.
• Bake strudels until golden, about 1 hour 20 minutes. Slide spatula under hot strudels to loosen from sheet. Cool completely on sheet. Cut strudels crosswise into 3/4-inch-thick bars. (Store airtight at room temperature up to 3 days.)