runus cerasus, AKA sour cherry is thought to have originated as a natural hybrid between sweet cherry and dwarf cherry in the Persian Plateau or Eastern Europe, where the two species come into contact.
Cultivated sour cherries were known to the Greeks in 300 B.C. and were also extremely popular with Persians and the Romans who introduced them into Britain long before the 1st century A.D. Fifteen centuries later, during the time of king Henry the VIII, they became a popular crop amongst Kentish growers, and by 1640 over two dozen named cultivars were recorded. In the Americas, Massachusetts colonists planted the first sour cherry, named ‘Kentish Red’, when they arrived. Today, the most popular varieties are Montmorency and Balaton, primarily grown in Michigan, Utah, New York, Wisconsin, Washington, Oregon, and Pennsylvania.
History aside, for me, the most amazing thing is that frozen sour cherries lose none of their nutritional value!! Imagine! And not only that! They are extremely good for the health! They’re full of compounds that stave off inflammation, have antiviral and antibacterial properties, help support heart health, and even fight cancer! Finally, and this one is the “cherry on the top” (excuse the pun ), they-are-low-in-calories!!! It’s a win – win – win! Yes!! Why the third “win”? Well, because, on top of all the benefits that sour cherries provide, there is this special “hybrid” between sour cherries and cream cheese which tastes so amazing that it deserves a special “win”! It’s a cream cheese and sour cherry strudel, of course! So, let’s make some! You can also check my other delicious cherry recipes like chocolate parfait with sour cherry sauce, easy gluten free black forest cake, or chocolate and cherry half spheres, they are yummy!
Cream Cheese and Sour Cherry Strudel Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 15 minutes
Cook time : 30 minutes
Ready in 45 minutes
Level : BasicIngredients:
- Phyllo dough – 6 thin sheets
- Cream cheese 200g (7oz)
- Sugar 50g (1.8oz)
- Eggs 50g (1 medium egg)
- Vanilla powder to taste
- Lemon zest to taste
- Sour cherries 150g (5.3oz)
- Butter, melted 100g (3.5oz)
- Breadcrumbs 50g (1.8oz)
- Make cream cheese filling. Combine cream cheese, sugar, one egg, vanilla powder and lemon zest and stir until you get uniform mixture.
- Put one phyllo sheet on a piece of parchment paper and brush it with butter. Sprinkle the top with breadcrumbs.
- Put another phyllo sheet on top of the first one, brush it with butter and sprinkle with breadcrumbs. Continue until you get 6 sheets of phyllo layered one on top of the other. If you have thinner phyllo, put 6 sheets, and if your phyllo is a bit thicker, put 5 sheets.
- Arrange cream cheese mixture in a 4cm (1.5 inches) wide strip along one side of the dough. There should be a 3cm (1.2 inches) margin between the edge of the dough and filling.
- Put sour cherries on the filling, try to arrange them uniformly.
- Use parchment paper to roll the dough. Roll it tightly around the cream cheese and sour cherry filling.
- Place the strudel joint side down on the paper lined baking tray, brush it with butter and bake at 190°C (374°F) for about 30 minutes, until golden brown and crunchy.
- Remove from the oven, and dust with powdered sugar.
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