February is national cherry month, and while you will not find cherries in season, it is a fine time to add a few frozen or canned cherries to your favorite desserts. You can also find cherries imported from various regions around the world to enjoy fresh or in your favorite recipes. Cherries are full of antioxidants and good for you vitamins and minerals, so eat up and enjoy! This is a great recipe to serve at the breakfast table, as a snack, or for a special dessert. This recipe only requires a few steps and only takes approximately 30 minutes to prepare.
- 1 can of pitted tart cherries
- 1 cup of sugar
- 1/2 cup of dried cranberries
- 1 tbsp. of butter
- 3 tbsps. cornstarch
- 1 1/2 cups of walnuts
- 1 package puff pastry thawed
- 1 egg
Preheat oven to 400 degrees.
Drain cherries, saving juice for later. Cook cherries, sugar, cranberries, and butter in a large pan over medium heat. Stir frequently until the mixture is heated all the way through and sugar is dissolved. Mix the cornstarch with 1/3 cup of the cherry juice, whisking with a fork until thoroughly combined. Add cherry juice mixture to the pan with the cherries. Bring mixture to a boil and cook for another 2 minutes until thick. Chop walnuts and add to the mixture, remove from heat and let cool slightly.
Line baking sheet with foil and spray foil with cooking spray.
Remove one puff pastry sheet and place on a prepared baking sheet. Cut pastry sheet in half and put half of the cherry mixture on one half of the pastry sheet. Mound mixture in the middle leaving a space around the edges to seal the pastry. Top with the second half and seal the edges by pinching with fingers. Repeat process with the second pastry sheet.
Cut diagonal slits in the tops of the strudel and brush with egg that has been beaten. Bake for 20 to 25 minutes until golden brown.