What to do with all these wonderful cherries in the summertime? How about pastry? These cherry cake strips or strudels are wonderful for a brunch. It is not a true studel because I'm using puff pastry instead of a thin studel dough or even phyllo. But the look is very similar. What ever the name that you choose either way the end result is delicious. I made my own cherry filling but you could make this really easy by already buying a pre-made cherry filling. Here is the recipe
1 pound of fresh cherries pitted and stems removed
1 1/4 cup of water
1 1/2 oz of corn starch
1 1/2 ounces of pectin powder
10 oz of sugar
3 tbsp of lemon juice
1 box of puff pastry
1 egg wash
sugar in the raw for sprinkling on top
Preheat oven to 400 degrees
For the Cherry filling,
Mix half of the water with the corn starch to make a slurry. Combine sugar and pectin powder. Place the remaining water in a sauce pot with the sugar and pectin along with the cherries. Bring to a boil and turn down a simmer. Add the corn starch slurry along with the lemon juice and cook for another 5 minutes. Pour into a bowl to cool and place a piece of plastic or parchment paper on top to prevent a skin forming.
Take the puff pastry and unwrap the first piece of puff pastry (should be 2 total). Cut the puff pastry in 3 equal rectangles. Then cut about 7-10 slices about 1/8 inch apart. Start at the top of the puff pastry following down both one side lengthwise and then mirror the same cuts down the other side lengthwise. Make the cuts only 1/4 inch long at most. You want to leave plenty of room in the middle of the puff pastry for the cherry filling. Then place a few spoonfuls of cherry filling the the center of the puff pastry. Then take the cuts from each side and alternate them to give a braid type look. Continue the process all the way down the puff pastry until the strudel is completely wrapped up. Continue with the rest of the puff pastry which should give you 6 strudels. Then brush with egg wash and sprinkle with sugar in the raw. Place on a bake sheet lined with parchment paper and bake for approximately 30 minutes. Take out and cool for at least 5-10 minutes or until room temperature. Serve and enjoy!