Quick Cherry Strudel Recipe
How about one great recipe suggestion to attempt today? This Quick Cherry Strudel is too good to be missed, so mark it. You will be tempted to prepare this Quick Cherry Strudel recipe again.
Ingredients
1 package (10 ounces) frozen ready to bake puff pastry shells
1 can (1 pound, 5 ounces) prepared cherry pie filling
2 teaspoons grated lemon rind
1/4 cup packaged bread crumbs
1 tablespoon milk
1/4 cup sliced unblanched almonds
2 tablespoons sugar
Directions
Preheat oven to 450°.
Let pastry shells soften at room temperature for 20 minutes.
Combine cherry pie filling and lemon rind in a small bowl; reserve.
On a cloth lined, well floured board, overlap pastry shells in a straight line.
Using a floured stockinette covered rolling pin, press down onto the pastry shells,
(Note: You may use a floured rolling pin without the stockinette, but flour the rolling pin frequently to prevent the pastry shells from sticking.)
Roll out from center of pastry shells to a 16x22 inch rectangle, being careful not to tear pastry.
Sprinkle pastry with bread crumbs.
Spoon cherry pie filling down length of pastry closest to you into a 2 inch strip and within 2 inches of edges.
Fold in sides; keep filling in.
Using the pastry 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.
Brush top generously with milk; sprinkle on almond slices, pressing well in order to keep in place.
Then sprinkle with sugar.
Lower oven heat to hot (400°).
Bake 10 minutes or until golden brown; let cool on baking sheet 10 minutes.
Serve the strudel warm.
Let pastry shells soften at room temperature for 20 minutes.
Combine cherry pie filling and lemon rind in a small bowl; reserve.
On a cloth lined, well floured board, overlap pastry shells in a straight line.
Using a floured stockinette covered rolling pin, press down onto the pastry shells,
(Note: You may use a floured rolling pin without the stockinette, but flour the rolling pin frequently to prevent the pastry shells from sticking.)
Roll out from center of pastry shells to a 16x22 inch rectangle, being careful not to tear pastry.
Sprinkle pastry with bread crumbs.
Spoon cherry pie filling down length of pastry closest to you into a 2 inch strip and within 2 inches of edges.
Fold in sides; keep filling in.
Using the pastry 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.
Brush top generously with milk; sprinkle on almond slices, pressing well in order to keep in place.
Then sprinkle with sugar.
Lower oven heat to hot (400°).
Bake 10 minutes or until golden brown; let cool on baking sheet 10 minutes.
Serve the strudel warm.
