Yield: 8-12 servings

Bing Cherry Cheesecake Strudel (Plus easy no pitter hack!)

Bing Cherry Cheesecake Strudel (Plus easy no pitter hack!)

Ingredients

For Cheese Filling:

  • 1 (8 oz.) pkg. cream cheese, room temp
  • 1/4 cup sugar
  • 3 Tbl. flour
  • 1 extra-large egg yolk
  • 1/2 tsp. finely grated lemon peel, about most of a small lemon
  • 1 Tbl. fresh-squeezed lemon juice, about half of a small lemon

Rest of Ingredients:

  • 2 sheets puff pastry, thawed but cold, each rolled out to 10"x11" rectangle
  • 2 Tbl. flour for dusting surface
  • 1 lb. fresh bing cherries, stems and pits removed, halved
  • 1 extra large egg beaten with 1 Tbl. cold water (egg wash)
  • 1 tsp. sugar

Instructions

  • For Cheese Filling:
  • In mixer bowl, beat cream cheese and sugar until light and fluffy. Stir in rest of filling ingredients, and beat just until mixed. (Scraping bowl as needed to incorporate all ingredients well.) Set aside.
  • Preheat oven to 400º.
  • Lightly flour surface, roll out puff pastry just enough to smooth out the cracks in the folds a little. (To about a 10x11" rectangle.)
  • Place onto a parchment-lined baking sheet. Spoon half of the filling down center third to within 1" of top and bottom edges.
  • Top with half of the de-stemmed and pitted bing cherries.
  • Slice inward outside thirds into strips using a sharp knife or pastry wheel almost to filling. (As wide or narrow as you like. I made mine about a 1/2" wide or so.)
  • Pull strips up and over, alternating sides, crossing over each other, braiding.
  • Brush with egg wash. Sprinkle with sugar.
  • Repeat with second pastry sheet.
  • Pop into preheated 400º oven and bake for 25 minutes until golden browned and puffed.
  • Let cool and slice. Serve slightly warm or chilled.

    • Notes

    *Canned pitted dark sweet black cherries (well drained) can be substituted.