Category: Breakfast

Yield: Twelve 3x3 ½” pastries

Ingredients:

• 28 oz puff pastry
• 454 g pitted cherries, fresh or frozen and thawed
• 24 g dark brown sugar
• 28 g granulated sugar
• 10 g cornstarch
• 1 g fine sea salt
• 1.5 g ground cinnamon
• 100 g Once Again Creamy Almond Butter, unsweetened and lightly toasted

Glaze Ingredients

• 85 g powdered sugar
• 18-20 g milk
• 2 g vanilla extract

Egg Wash Ingredients

• One egg beaten with one teaspoon of water

Directions:

• Make the filling: Combine granulated sugar and cornstarch; set aside. In a sauce pan, bring cherries and dark brown sugar to a boil. While stirring, sprinkle in cornstarch mixture. Continue stirring and let mixture boil for 60-90 seconds. Remove from heat and stir in salt, cinnamon and almond butter. Let mixture cool to room temperature before using. Or store in an airtight container in the refrigerator for up to 4 days.
• Prep the puff pastry and assemble the strudels: Roll puff pastry to 1/8” thick rectangle measuring roughly 20x15”. Cut pastry into 24 rectangles each measuring 3x3 ½”. Moisten the edges of 12 rectangles with water. Reserve the remaining 12 rectangles to become the tops of each pastry. Using a #30 disher, scoop cherry filling into the center of a rectangle. Place a reserved rectangle on top of the filling and firmly press the edges together to seal. Place filled pastry onto a parchment-lined tray and repeat process until all strudels are filled.
• Bake the strudels: Brush the top of each strudel with egg wash. Use a small knife to score vents into the tops of each pastry. Bake at 425F for 12-15 minutes.  Let cool before glazing.
• Glaze and finishing: Combine glaze ingredients. Spoon or pipe over cooled pastries.