Easy Cherry Strudels

Easy Cherry Strudels is a lacto ovo vegetarian dessert. One serving contains 493 calories, 6g of protein, and 28g of fat. This recipe serves 10. For $1.27 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is liked by 86 foodies and cooks. It is brought to you by Taste of Home. Head to the store and pick up butter, walnuts, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a rather bad spoonacular score of 34%. Similar recipes include Sour Cherry Strudels, Sour Cream Cherry Coffee cake – you can make this cherry coffeecake in your own kitchen, and best of all it is easy, and Oktoberfest Strudels.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Yield: 2 strudels (5 slices each). Originally published as Easy Cherry Strudels in Simple & DeliciousNovember/December 2008, p15 Nutritional Facts 1 slice equals 506 calories, 25 g fat (5 g saturated fat), 24 mg cholesterol, 180 mg sodium, 65 g carbohydrate, 5 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened.

3. Remove from the heat; stir in walnuts.

4. 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.

5. Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg.

6. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Information:

covered percent of daily need