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Cherry Go-Round Strudels
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 2) [Read reviews] [Post a review] |
| Servings: Makes 2 round strudels |
| Comments: This alluring cherry-go-round is a strudel like no other and is a perfect make-ahead dessert for an Easter brunch. The golden-brown pastry is topped with a drizzle of sugar glaze and filled with cherries. |
Ingredients:  3 3/4 cups all-purpose flour 1/2 cup granulated sugar 1 envelope quick-rise instant yeast 1 tsp. salt 1 cup milk 1/4 cup water 1/2 cup butter or margarine 1 large egg |
| Instructions: In a large bowl, combine 11/4 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm -- 120°F to 130°F (48°C to 54°C). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator; divide into 2 equal portions. On lightly floured surface, roll each to 18 x 10-inch rectangle. Spread cherry filling evenly over each rectangle to within 1/2-inch of edges. Roll up tightly from long sides as for jelly roll. Pinch seams to seal; shape into rings. Place on greased baking sheets. Cut 2/3 through rings at 1-inch intervals. Twist each section sideways. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375°F (190°C) for 20 to 25 minutes or until done. Remove from sheets; cool on wire rack. Drizzle with powdered sugar glaze. Cherry filling: 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour and 1/2 cup chopped pecans. Stir to blend. Add 1 14 oz. can red tart pitted cherries, drained. Powdered sugar glaze: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 2 tbsp. milk. Stir until smooth. Makes 2 strudel rounds. |
| Source: Fleischmann's Yeast |
| Date: August 6, 2004 |
Reviews
Reviewer: Deb
Rating:
Review:
This is a treat that my mother made for years that was only eaten at Christmas. The recipie that she and I have for it was never put down on paper as it was always made with a scoop of this, a handful of that. It is good to see the recipe online, it is without hesitation that I declare it the tastiest of treats!
Rating:
Review:
This is a treat that my mother made for years that was only eaten at Christmas. The recipie that she and I have for it was never put down on paper as it was always made with a scoop of this, a handful of that. It is good to see the recipe online, it is without hesitation that I declare it the tastiest of treats!
Reviewer: Renee
Rating:
Review:
My mother also made this when I was a child. I've been making it for years as a gift. I make three smaller rounds from the recipe instead of two large. It's easier to handle and looks pretty too.
Rating:
Review:
My mother also made this when I was a child. I've been making it for years as a gift. I make three smaller rounds from the recipe instead of two large. It's easier to handle and looks pretty too.