Quick and Easy Cherry Cream Cheese Strudel

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Yields: 8 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 50 Mins Total Time: 1 Hr 10 Mins

Cherry Cream Cheese Strudel

This week I’m posting something special to share with you all.   A recipe for a Cherry Cream Cheese Strudel.  When I originally started blogging I hadn’t posted many desserts, and this recipe resonates with me now as a quick and simple dessert to make with pre-made ingredients. that are in your pantry.     If you are looking to impress someone special or a guest, look no further.

This easy cherry cream cheese strudel is a spinoff of a recipe for Pizza Bread I posted earlier.  I couldn’t decide whether to call this a cherry or cheese strudel.  Nevertheless, it is tasty!  And best of all it isn’t too complicated to make.

P.S.  If you don’t like cherry – use something else!

Tips and Tricks to Making this Easy Cherry Strudel

Using Puff Pastry

Keeping with the tradition of cutting corners, know that I did not make my own puff pastry.  Yes, you heard me right.  And you shouldn’t either. Especially, if you want to make this Quick Cherry Cream Cheese Strudel.  You’ll find puff pastry in your grocer’s freezer section  in the pastry area.  I used this puff pastry here, but any prepared puff pastry will do.

You will need to thaw out the puff pastry.  Follow the package instructions.  You will only need one sheet for this strudel.  The puff pastry needs to be divided into three sections.  You need to cut slits on the outer panels diagonally all the way to the outer edges.

See the following picture on how I divided the puff pastry into three sections.

Have everything ready before you start working with the puff pastry.  If the puff pastry is sitting out to long, pop it back in the fridge, until the oven is ready or you are ready.

When you fold over the puff pastry sections, you can fold them over loosely to achieve a wider strudel.  Or, you can fold them over more tightly for a traditional strudel.  In fact you don’t need to cut slits either, if you don’t want to make a criss cross design.  If you decide not to cut slits, folder over the sides lengthwise, then fold under the short sides.  Cut 3 or 4 slits across the top with a knife to let the steam escape.  Then bake.

Use your imagination to come up with unique strudel combinations.  The great part of using puff pastry is that you don’t have to wait for it to rise. You can thaw it out and use it right away.

Filling

For this strudel, I used canned cherry filling. But, you can use virtually any flavor of filling, e.g. lemon, blueberry, strawberry, etc.

I haven’t tried to use frozen fruit or fresh fruit to make this strudel, so I can’t really give you any insight on how it might turn out.  If you do go this route, please leave me a comment to let me know how it turned out.

Cream Cheese vs. Ricotta

In addition to using cherry filling, I also added cream cheese to my strudel. I haven’t but you could replace the cream cheese with ricotta.

So what’s the difference between Ricotta and Cream Cheese?   When cheese is made and separated,  the curds are used to make cottage cheese, while the whey is used to make ricotta.  Both are considered fresh or unripened cheeses and are mild in flavor.

Ricotta is smoother in texture, while cottage cheese is lumpier. In dessert making, you will want to use Ricotta Cheese as the texture is richer, smoother and more appealing.

Some even make their own ricotta cheese by separating the whey from whole milk using an acid like vinegar.  If you are interested in making your own ricotta cheese visit Epicurious here.

Cream cheese is creamier and smoother than Ricotta and they can be used interchangeably in dessert recipes. Cream cheese is also used often as a spread on bagels.

If you have leftovers of this Cherry Strudel recipe, you can store it in an airtight container in the refrigerator or wrapped with plastic wrap for upto 4 days.  You can also freeze it (slice into serving sizes first before you freeze). When you are ready to have a slice or serve the whole strudel, remove it from the freezer and let it thaw out in the fridge over night.

Looking for more inspiration?  Click here to search my site.

Tried this cherry strudel recipe?  Leave me a comment and let me know how it turned out. Post your picture on Instagram and tag #girl_with_a_spatula or mention @girl_with_a_spatula.

Make this recipe for this easy Cherry Cream Cheese Strudel now, or PIN it for later.

Cherry Cream Cheese Strudel PIN for Pinterest

Recipe Details for this Cherry Cream Cheese Strudel

Ingredients

0/8 Ingredients
Adjust Servings
  • Cream Cheese Filling

Instructions

0/5 Instructions
  • Defrost Puff Pastry as per package directions. Keep pastry in refrigerator until you are ready to use it. Preheat oven to 400°F degrees.
  • While you are waiting for the oven to heat up mix cream cheese and icing sugar. You can use a spoon or fork to mix the two together. Add vanilla. Prepare a large baking tray by covering it with a sheet of aluminum slide paper or you can use parchment paper.
  • Once puff pastry has thawed, carefully unroll it. Sprinkle a little bit of flour on the counter and on the pastry surface and using a rolling pin roll out the pastry about an extra 2 inches on each side. You want the pastry sheet to be 14" x 12". Once rolled out, divide it into three sections. The filling will go on the middle part, Where the sides would be, cut lines diagonally, using a knife, going up and towards the outer edge of the pastry. Do this all the way down the sides (see photo). Do this to both sides, but leave the middle intact.
  • Now, start to spread the cream cheese down the middle, then layer with the cherry filling. At the top of the pastry, roll it over about an inch to cover the filling, then start to fold the sides in so that they cross over one another, until you reach the bottom.
  • As you approach the bottom, fold over the bottom piece, then continue to fold the sides over covering the bottom you just rolled over. You don't really want to see the filling, but don't worry if you do. (If you decide not to cut slits, folder over the sides lengthwise, then fold under the short sides.  Cut 3 or 4 slits across the top with a knife to let the steam escape.) Brush a little bit of melted butter on top of pastry and sprinkle with sugar. Bake for about 50 minutes or until golden brown.

Notes

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