1 Phyllo dough Or for the pastry 250 grams Pastry flour 2 Tbsps butter 2 egg yolks ⅛ l lukewarm water 1 pinch salt butter (for brushing) For the filling 800 grams pitted Cherries …
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10 oz cherry pie filling 5 sheets filo pastry 3 tbsp melted butter 1 egg, lightly beaten powdered sugar, optional Instructions Preheat the oven to …
As cherries thaw, mash them with a spoon. Add 3/8 cup granulated sugar, and continue to stir. Slowly add cornstarch, continuing to stir. Bring mixture to a light boil, and turn …
In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to …
This cherry strudel comes together quickly, with only 5 ingredients, you will be enjoying it in no time! Prep Time 5 minutes Cook Time 35 minutes Total Time 40 minutes Ingredients 2 sheets Puff Pastry 1 can cherry pie filling 2 cups …
Cherry Strudel The Wine Lover's Kitchen phyllo pastry, canola oil, icing sugar, flour, sugar, melted butter and 5 more Mini Fruit Cream Cheese Tarts Smucker's Smucker's …
Cherry Strudel The Wine Lover's Kitchen butter, cinnamon, sugar, phyllo pastry, melted butter, icing sugar and 5 more Baklava TristaYbarra lemon, raw honey, cinnamon sticks, chopped walnuts, warm water and 7 more B'stilla …
Stuffed with fresh pitted cherries and topped off with an almond and coconut flour crust, this low-carb cherry cobbler is sweet, buttery, crumbly, and simply irresistible. Each …
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1⁄4 teaspoon ground cinnamon directions To prepare filling: Mix granulated sugar, brown sugar and cornstarch in a saucepan. Add in cherries, water, lemon zest and vanilla. Cook over …
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Low-Carb Berry Cherry Crisp (Grain-Free, Sugar-Free, Paleo, Vegan) Juicy burst berries & cherries topped with a crispy crumb topping! This EASY fruit crisp comes together in minutes using healthy ingredients. No …
Sprinkle a bit of brown sugar on top. Once you have all 10 to 12 sheet nicely layered, add the apple filling on top and fold the edges of the phyllo then roll like you would a …
Place a kitchen towel on a work surface and place 1 sheet of the phyllo on the towel, with the long side facing you. Keep unused phyllo sheets covered with a damp towel as you work. …
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For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water …
Prepare the Crust and Topping: 1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper. 2. Stir all of the ingredients for the crust and …
1. The flavors and textures in these baked eggs are inspired by spanakopita, the pie with Greek origins that encases spinach, onion, feta and eggs in crispy phyllo. These are muffin-size …
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Preheat the oven to 375 degrees F. In a small bowl, add the cherries and brandy and soak for about 30 minutes to an hour. Drain any of the remaining brandy and set aside. …
To make a whopping 12-inch strudel you need 3 pieces of Lo-Dough, a rolling pin and a little splash of water. Here’s how we did it: Ingredients Serves 4 3 pieces of Lo-Dough 75g mixed …
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Using an electric mixer, beat together cream cheese, powdered sugar, egg, lemon zest, nutmeg and salt in a large bowl. Lay 1 sheet phyllo on prepared baking sheet; lightly coat with cooking spray and sprinkle with 1/2 tsp granulated sugar.
Using an electric mixer, beat together cream cheese, powdered sugar, egg, lemon zest, nutmeg and salt in a large bowl. Lay 1 sheet phyllo on prepared baking sheet; lightly coat with cooking spray and sprinkle with 1/2 tsp granulated sugar. Continue layering with remaining 6 sheets of phyllo (skipping cooking spray and sugar on the last sheet).
Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling. Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400° for 20-25 minutes or until golden brown.
Cover crumbled filo dough with ¼ cup cherry filling. Fold bottom and sides in so the filling does not escape. Gently fold strudel over twice so resulting pastry is roughly 6 inches x 2 inches. Repeat the process to make a total of 3 strudel. Place on buttered cookie sheet.