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Quick Cherry Strudel

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Ingredients
  Frozen patty shells 10 Ounce (1 Package)
  Cherry pie filling 5 Ounce (1Can / 1 Pound)
  Grated lemon rind 2 Teaspoon
  Bread crumbs 1⁄4 Cup (4 tbs)
  Milk 1 Tablespoon
  Sliced unblanched almonds 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
Directions

1. Preheat oven to 450°.
2. Let patty shells soften at room temperature for 20 minutes.
3. Combine cherry pie filling and lemon rind in a small bowl; reserve.
4. On a well-floured cloth-covered surface, overlap patty shells in a straight line. Using a floured stockinette covered rolling pin, press down onto the patty shells. (Note: You may use a floured rolling pin without the stockinette, but flour the rolling pin frequently to prevent the patty shells from sticking.) Roll out from center of patty shells to a 22x16-inch rectangle, being careful not to tear pastry.
5. Sprinkle pastry with bread crumbs.
6. Spoon cherry pie filling down length of pastry closest to you into a 2-inch strip and within 2 inches of ends. Fold in sides; keep filling in.
7. Using the floured cloth, grasp at both ends and gently lift the cloth up and let the strudel roll itself up. Carefully slide onto a cooky sheet, keeping seam side down, and form into a horseshoe shape.
8. Brush top generously with milk; sprinkle almond slices on top, pressing well in order to keep in place. Then sprinkle with sugar.
9. Lower oven heat to (400°); bake 25 minutes or until golden brown; let cool on baking sheet 10 minutes. Serve the strudel warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cherry
Interest: 
Quick
Servings: 
4

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