This cherry strudel recipe is quite amazing, if I do say so myself. Don’t be intimidated by the “homemade vegan puff pastry” part. It’s pretty simple, I promise.
A few weeks ago, hubs and I were out and I got a slice of cherry strudel. It was delicious – and I vowed to try to replicate it. My friends, I’ve done you one better; this recipe surpasses my expectations. It’s so good!
I was scouring the Internet for a good crust recipe, but would you believe that almost EVERYONE uses frozen puff pastry?! I didn’t have puff pastry, nor did I want to use frozen. There had to be another way.
And there is!
A great site to visit for staples is Vegan Dad. He has recipes for vegan lunch meat, sausages, and everything homemade. His puff pastry recipe is easy to follow – I only adapted it slightly. This recipe is flaky, easy, and above all, delicious! It looks elegant and will be a great addition to every breakfast, lunch, or dessert menu.
Amaretto Cherry Strudel with Homemade Vegan Puff PastryCourse: Uncategorized
Puff Pastry Recipe Lightly Adapted from Vegan Dad
- Puff Pastry Ingredients
1 c. + 2 T. organic non-hydrogenated shortening, like Spectrum, cold
One and half a cup organic flour or cake flour
Half teaspoon sea salt
Half cup very cold vodka
- Filling Ingredients
One and half a cup cherries
One fourth cup amaretto
One fourth cup pure maple syrup
One to Two teaspoon almond extract, optional
A pinch of nutmeg
- Pastry Cooking Instructions
- Make sure your vodka is frozen and your calculated shortening is in the fridge for 30 minutes before you start.
- Combine the flour and salt in a big mixing dish. Add the shortening and incorporate it into a meal using a pastry cutter or your fingers. However, don’t get rid of any of the shortening chunks. Add the cold vodka after you’ve worked with all of the shortening. Re-work the dough so it resembles a conventional dough. You should add a little more flour if it’s too soft.
- Roll out the dough between two sheets of parchment paper. To prevent the document from sticking too long, sprinkle it with flour. If possible, roll out the dough into a rectangular shape. Fold the dough lengthwise into a crepe or burrito shape when ready. Fold it two more ways to make a little square. Any shortening spots can also be visible. Wrap the dough in plastic wrap and cool it for at least 2 hours.
- For the Cherry Filling, follow these instructions.
- In a big sauce pan over medium heat, combine all of the filling ingredients. Cook, stirring constantly, for 15-20 minutes, or until the liquids have thickened. It’s so easy! Leave the mixture to cool after you’ve finished.
- Rolling Out the Dough
- Preheat the oven to 400 degrees.
- Remove the chilled dough from the refrigerator and roll it out between two sheets of floured parchment paper once more. Try to keep it in a rectangular form as far as possible, but it doesn’t have to be flawless (as you will see with my dough). Cut the dough into a “ladder” form by removing the top piece of parchment. Take a glance at the images below to get a better idea of what I’m talking about. It’s just a sequence of symmetrical, easy slices.
- Fold one end of the ladder in and add your cherries to the centre. Fold each side in alternately, and as you come to the top, fold the end before doing the next two criss-crosses.
- I used the dripping cherry juice as a glaze, brushing the surface of the strudel with the dripping cherry filling. Move the parchment paper to a baking sheet – this is what I wish I had done, which is why I’m asking you. Once done, b ake the strudel for 35-40 minutes in the oven.
- Your strudel should be nicely browned on top and smell divine! Allow it to cool for around 10-15 minutes before slicing.
- Enjoy this flaky and tasty strudel, perhaps with a scoop of ice cream?!