Wednesday, September 25, 2013

Cashew Cream & Cherry Baby Strudel

I really intended to make a regular sized strudel. But then when I unrolled my thawed phyllo, I realized that most of it was broken in half. So I just decided to work with it and make little baby, single serving strudel. Keep your chin up, and MoFo on.
Cherries and cream are really the best combination I can think of. Tart cherries and cream is the only superior combination. I know that people have trouble finding them sometimes. Recently I have seen them in jars at Whole Foods and in cans at Giant. So you could check in those sorts of places. If you can't find tart cherries, than fresh cherries (quite the splurge this late in the season) or frozen cherries should work. If you don't use jarred/canned cherries that are already in some sort of sugary syrup you might want to toss your cherries in simple syrup so they ooze a little in baking. I'm just saying. We want the cherry juices flowing. If you happen to have cherry pie filling lying around (I am also this sort of person), than you could obviously use that here as well!
leaves and flours vegan
Cashew Cream
makes approximately 1 1/2 cup cream

1 cup cashews, soaked overnight
1/4 cup canned coconut milk
3 tbl agave
1 tsp vanilla extract
water as needed
Cashew cream is one of the those things that you don't need a recipe before. You really just blend and taste until it fits what you want. This is where I started. I added a bit more water to really get it moving easily in my blender, since I don't have a VitaMix and I am scared of killing my Ninja. Having it a little thinner helps to get the cream really smooth, plus since I am baking it that process thickens the cashew cream anyways.

Cashew Cream & Tart Cherry Baby Strudel
five tiny strudel

10 sheets phyllo dough
2-3 tablespoons Earth Balance, melted
1 1/2 cup tart cherries
one batch cashew cream above
Preheat oven to 375. Take your phyllo sheets and cut them in half, so you now have 20 pieces. Place two sheets on a clean work area and lightly brush with melted Earth Balance. Add another sheet and brush either Earth Balance. Top with a final 4th sheet. Add a few tablespoons of cashew cream and spread it over the lower fourth of your phyllo. Add a thick row of cherries, approximately a half cup. Starting from the end with the filling roll the phyllo up tightly. Set on a parchment lined baking sheet with seam on the bottom. Brush top with Earth Balance and sprinkle with a bit of sugar if you desire. Repeat 4 more times. Bake 20-25 minutes until the phyllo is golden and crisp. Serve with whipped cream.

leaves and flours vegan

This is probably one of the easiest things I have made this month, but also easily one of the most satisfying. It's got all the right flavors and textures. And it's a dessert that you can eat a large portion of without feeling sick, because there isn't too much sugar. Maybe it's just my love affair with cherries. I am considering also making this with an almond cream, because that sounds like it would be super dreamy as well!

1 comment:

  1. This looks right up my alley! I love cherries in a sweet treat. Heaven.