Sour Cherry And Poppy Seed Strudel Recipes

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

VIENNESE SOUR CHERRY STRUDEL

Steps:

• Add all the ingredients to the bowl of your kitchen aid and knead with the hook attachment for about 5 to 7 minutes until you have a very soft, very smooth dough. Shape it into a ball and brush it with a generous amount of oil. Put the dough in a bowl and let rest in a warm place for 45 minutes.
• Put the 120 g of crushed graham cracker crumbs in a pan with cinnamon and 3 tbsp of butter and let them toast on medium heat for a couple of minutes. Set aside.
• Mix the cherries with all the other ingredients and add the buttered cookie crumbs.
• Once the dough has rested roll it out on a floured tablecloth or bed sheet until very thin. Yield at a roughly 10- by 12-inch rectangle. Now it's time to stretch the dough.
• Starting from the centre, reach under the dough and begin to gently pull out towards the edge. Since it's soft, the dough should stretch fairly easily. You can use your fingertips to pull or reach into the dough with the top of your hand to then pull it out in larger swatches. Now grab a magazine or a recipe and slide it under the dough. If you can read through it, you've made it! Using kitchen shears or a knife trim off the thick edges around the edges.
• Now brush the dough with your melted butter and sprinkle the 70 g of cookie crumbs on the lower half of the dough. Scoop the cherry filling onto the bottom portion of the dough in a narrow row that's about eight inches above the bottom edge and ends about three inches shy of either side.
• Fold the bottom and the sides of the dough over the filling and lift up the end of dough by using the tablecloth. Bring it over the entire cherry filling to cover and continue rolling. About halfway through, tuck in the sides like a burrito and continue to roll until it's all rolled up. Make sure your seam is at the bottom of the rolled up strudel.
• Now we need to transfer or strudel onto a big baking sheet.
• If your strudel does not fit perfectly just curve the strudel slightly to fit- you can even go full on half moon. Once it's sliced, nobody will know the difference.
• Brush the strudel with butter and bake by starting it at 180 Celsius for 45 to 60 minutes until golden brown!
• Let the cherry strudel cool down before slicing to allow the filling to set a bit.
• Serve it with a generous dusting of powdered sugar. If you want, you can add some whipped cream or vanilla ice cream! Enjoy!

SOUR CHERRY STRUDEL RECIPE

Steps:

• Preheat the oven to 190C and line a baking tin with parchment paper or a silpat
• Combine the cherries, kirsch and sugar.
• Lay out a sheet of filo pastry and brush it with the melted butter, then take another and lay it alongside, with the longest edge overlapping the corresponding edge of the first sheet by a centimetre. Together, the two sheets become one very large sheet of filo. Brush with more melted butter.
• Lay another two sheets on top, brush with butter, then lay the final two sheets.
• Spread the cherry mixture evenly leaving a margin down the longest edge.
• Turn up the bare long edge, fold it over the filling and lift the long edge opposite and roll it towards you, making a Swiss roll shape. Seal and brush top with melted butter. Sprinkle with poppy seeds.
• Place on baking tray and bake for 12 minutes or until golden and crisp. Dust with icing sugar and serve immediately with cream

POPPY SEED STRUDEL

Steps:

• Preheat oven to 350°F.
• Mix milk and yeast. Allow yeast to get frothy (about 5-10 min).
• Mix together the flour, sugar, baking powder, and egg in a large bowl.
• Add milk and yeast and knead with hands until dough consistency.
• Put dough on floured surface. Roll out.
• Spread with poppy seed filling and roll up.
• Place on greased cookie sheet.
• Spread egg white on top.
• Bake for 45 minutes.

SOUR CHERRY STRUDELS

Steps:

• 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. Transfer filling to a bowl and cool completely.
• 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.
• Preheat oven to 400°F.
• 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.
• 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. Transfer, seam side down, to a buttered baking sheet. Brush top with some butter, then sprinkle lightly with 1/4 teaspoon sugar. 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.
• Bake strudels in middle of oven until golden brown and crisp, 20 to 25 minutes. Transfer to a rack and cool 30 minutes.
• We used IFQ (Individually Quick Frozen) cherries from Friske Orchards (231-599-2604), in Charlevoix, Michigan.

POPPY SEED AND PECAN STRUDEL

Steps:

• Preheat oven to 325°F. Spread out pecans on a large rimmed baking sheet and toast until slightly darkened in color and fragrant, 13-15 minutes. Let cool.
• Bring milk and poppy seeds to a boil in a medium saucepan; reduce heat to medium-low and simmer, stirring occasionally, until milk is almost completely evaporated, 13-15 minutes. Let mixture cool.
• Scrape into a food processor. Cut 6 Tbsp. butter into pieces and add to food processor along with pecans, brown sugar, salt, and vanilla. Process until a paste forms.
• Melt remaining 4 Tbsp. butter in a small saucepan over medium heat (or in a microwave). Line a rimmed baking sheet with parchment, then brush with some of the melted butter.
• Place a stack of 6 phyllo sheets on a work surface. Cover with plastic wrap, then a damp kitchen towel.
• Arrange prepared baking sheet so a long side is facing you and stack 2 phyllo sheets on top; brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Repeat with 2 more sheets, then top with final sheet; do not brush with butter.
• Using an offset or rubber spatula, spread poppy seed mixture over pastry in an even layer, leaving a 1" border on all sides. Starting with the long side closest to you, gently roll up pastry and turn seam side down; tuck exposed ends underneath. Using a sharp knife, cut horizontal slits about halfway through roll, spacing every 1" along length. Brush with egg.
• Bake strudel until golden and crisp, 40-45 minutes. Transfer baking sheet to a wire rack and let strudel cool.
• Just before serving, dust with powdered sugar and slice.
• Do Ahead: Strudel can be baked 1 day ahead. Let cool completely, then cover with plastic wrap and store at room temperature.