Sensational Cherry Almond Strudel With Solo Foods: Easy & Delicious!
The almond filling mixed with silky cream cheese, then topped with Solo's Cherry Pastry Filling is perfect when combined with a light puff pastry and drizzled with almond glaze.This recipe makes 2 strudels. Each serves 8.
Beat with a hand mixer or wooden spoon the softened cream cheese, almond paste, and egg yolk. Set aside
Stir your jam so it's easy to spoon.
Thaw until workable, roll out slightly
On the outer ⅓ of each side of the pastry, slice cuts on a diagonal about 1 ½ inches apart
Spread half of the almond mixture down the center (save the other ½ for your 2nd pastry)
On top of the almond mixture spoon on on the Solo Cherry Filling or flavor of your choice.
Fold each cut strip into the center, brushing on the beaten egg to act as a glue, alternate each side, crossing them over each other in the middle. Seal the ends so the filling doesn't leak out.
Brush on the beaten egg liberally, then top with the almond slices, and then a sprinkle of turbinado sugar (optional).
Place on a baking tray lined with parchment and if you have space, put it in the freezer for a few minutes to firm and chill. This step will allow the puff pastry to puff up more when baked.
Bake about 30 minutes at 400f. Checking often and tenting with foil at the end to prevent over-browning. When done, the pastry should have puffed up slightly and the filling is bubbling.
Allow to cool, then drizzle on the glaze.
Slice and enjoy!
In a small bowl, stir together the powdered sugar, almond extract, and a few teaspoons of milk at a time. Add additional milk as needed (only a spoonful at a time) and stir until you get the desired consistency.
How much Cherry filling you use will be up to you! I prefer almost a full can per strudel (just shy of a full can). I like the strudel to be full of filling, but not too overstuffed.