{"id":15643,"date":"2014-09-27T05:00:25","date_gmt":"2014-09-27T12:00:25","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=15643"},"modified":"2019-10-28T13:26:07","modified_gmt":"2019-10-28T20:26:07","slug":"cherry-and-peach-strudel","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=15643","title":{"rendered":"Cherry and Peach Strudel"},"content":{"rendered":"

Sweet, sweet cherries.<\/span><\/strong><\/p>\n

Last August my sister and I were picking some cherries for photo op up in Door County, Wisconsin. That’s when we were out of our minds and decided to do a Segway tour in Peninsula State Park and we both fell twice off them and I’m still having shoulder trouble a year later.<\/p>\n

I love cherries, and in August they were really cheap in the markets. I think I paid $1.99 lb. for these cherries and the peaches are some leftover from my Trader Joe’s box I bought. Before the peaches went bad and the cherries were all eaten (by me) I wanted to make something with them.<\/p>\n

While at Pike’s Market in Seattle I had a chance to taste some Rainier cherries. They are the golden looking ones that I always pass up in the grocery store for the red ones which I always thought were better. I was wrong, they are both delicious.<\/p>\n

My oldest son, Scott, loves Cherries and when we were visiting Chicago a while back I asked our 4 year old grandson if he liked cherries (knowing that his dad liked them). Oliver was so funny, he said “yes I like them but mom can’t buy them because dad eats them all up”; and he proceeded to say the same thing about potato chips.<\/p>\n

So before these fruits disappear from my refrigerator I decided to give this little breakfast strudel a try. I saw a Cherry Strudel recipe at vegannook.com<\/a> and decided to add some peaches and change up the recipe a bit. I turned the breakfast strudel into a dessert by adding a scoop of ice cream to the hot-out-of-the-oven pastry.<\/p>\n

\"DSC_3972\"<\/a><\/p>\n

\"DSC_3975\"<\/a><\/p>\n

Peel, pit and slice the peaches and pit the cherries and cut in half.<\/p>\n

\"DSC_3981\"<\/a><\/p>\n

Cook the peaches and cherries in a little butter then add the flour, sugar and spices.<\/p>\n

\"DSC_3984\"<\/a><\/p>\n

Roll out the puff pastry to 11 x 15″. Cut each side in about 3\/4″ strips into the center panel.<\/p>\n

\"DSC_3988\"<\/a><\/p>\n

Put the fruit mixture in the center section of the pastry.<\/p>\n

\"DSC_3993\"<\/a><\/p>\n

Crisscross the side pieces over the center to cover fruit. Brush with melted butter and sprinkle with pearl sugar (or regular).<\/p>\n

\"DSC_4007\"<\/a><\/p>\n

Brown in 375\u00b0 oven for about 30 minutes until nice and brown.<\/p>\n

\"DSC_4017\"<\/a><\/p>\n

Serve with ice cream or whipped cream or just by itself.<\/p>\n

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Cherry and Peach Strudel<\/div>\t
2016-08-19 04:17:56<\/div>\t\t\t
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Ingredients<\/div>\t\t\t
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  1. 1 sheet puff pastry, thawed<\/li>\t\t\t\t
  2. 1 Tbsp. butter<\/li>\t\t\t\t
  3. 3 fresh peaches, peeled and sliced<\/li>\t\t\t\t
  4. 3 c. fresh cherries, pitted and halved<\/li>\t\t\t\t
  5. 1 tsp. almond extract<\/li>\t\t\t\t
  6. 1\/4 c. sugar<\/li>\t\t\t\t
  7. 3 Tbsp. flour<\/li>\t\t\t\t
  8. 1\/2 tsp. cinnamon<\/li>\t\t\t\t
  9. dash nutmeg<\/li>\t\t\t\t
  10. 2 Tbsp. melted butter (for brushing pastry)<\/li>\t\t\t\t
  11. pearl sugar (or regular) for top of pastry<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Defrost the puffed pastry according to package directions.<\/li>\t\t\t\t
    2. Pit the cherries and set aside. Peel and pit the peaches and slice. Melt the butter in a skillet and add the peaches and cherries and stir for about 5-6 minutes, just until they start to cook .Add the sugar, flour, cinnamon, nutmeg and salt to the fruit mixture. Remove from heat and add 1\/2 tsp. almond extract.<\/li>\t\t\t\t
    3. Unfold the puff pastry and roll out to about 11 x 15. with the short side in front of you, put the fruit mixture down the center 1\/3 of the pastry. Using a paring knife cut strips 3\/4\u2033 wide down both sides of the pastry. Start with one side, then the other and pull the strips over the center, crossing over each other.<\/li>\t\t\t\t
    4. Brush with melted butter and sprinkle with pearl sugar (or regular sugar).<\/li>\t\t\t\t
    5. Bake at 375\u00b0 for 30-35 minutes until puffed and golden. Allow to cool for 20-30 minutes before serving. Serve with whipped cream or vanilla ice cream on the side.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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