Ingredients
- 4 ounces cream cheese (at room temperature)
- 1 stick unsalted butter (at room temperature, plus a tablespoon of melted butter for brushing)
- 1/4 cup sugar (plus two tablespoons)
- One teaspoon of pure vanilla extract
- 1/4 teaspoon of acceptable sea salt
- 2 cups all-purpose flour (plus more for dusting)
- Two tablespoons poppy seeds
- Two tablespoons plain dry bread crumbs
- 2 cups of sour cherries packed in the syrup of light (known as morello) (pitted and draining, then and then dried)
- Confectioners’ sugar (for dusting)
Directions
- Mix the cream cheese with one stick of butter and 1/4 cup of granulated sugar, vanilla, and salt in the food processor until smooth. Add 2 cups of the flour and method until a soft dough develops. The dough should be scraped onto a plastic wrap and then shaped into a rectangle. Wrap the dough in plastic wrap and refrigerate until firm, approximately 3 hours.
- In a spice mill, grind the poppy seeds in the remaining two tablespoons of granulated sugar until the seeds are broken. Move the seeds into a small bowl and stir into the bread crumbles.
- Make sure you line a large baking sheet by using parchment. On a work surface that is floured, make sure to make sure to dust your dough using flour. The dough should be rolled into an 11-by-15-inch rectangle and placed on the baking sheet. Refrigerate the dough until it becomes firm, approximately 20 minutes.
- The oven should be heated to 400°F. While working on the baking sheet, cut the dough in cross-sections, resulting in two rectangles measuring 11 1/2 by 7 1/2 inches, and then scrub off any left flour. Pour part of the mix onto strips lengthwise between each dough piece, then place the cherries on the top. Fold one side of the dough upwards in front of the filling. Apply a brush of melting butter. The other side of the dough upwards to overflow the topping. Then press gently to allow it to stick. Cut four slits across on the sides of everyone and chill until firm, around 15 minutes.
- Bake the two strudels in the middle of the oven for approximately 40 minutes, or until the crust is golden brown and the filling has started to bubble. Allow to cool completely. Sprinkle the strudel the strudel with sugar confectioners’. Cut the strudel and serve.
