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Mar 13, 2010



Makes two 12-inch dessert pastries


2 package (3 ounces each) cream cheese, softened

2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening

1 egg, separated

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon almond extract

1/2 cup chopped maraschino cherries, drained


2 cups all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick

4 to 5 tablespoons cold water


1 cup confectioners' sugar

1/4 teaspoon almond extract

4 to 5 tablespoons milk

2 tablespoons sliced almonds

Preheat oven to 350ºF. Grease baking sheet Set aside.

For filling, in medium mixing bowl combine cream cheese, Butter Flavor Crisco, egg yolk, sugar, flour and almond extract. Beat at medium speed of electric mixer unitl smooth and fluffy. Stir in cherries. Set aside.

For dough, in medium mixing bowl combine flour, sugar and salt. Cut in Butter Flavor Crisco to form coarse crumbs. Add water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Divide in half. Flatten one ball into rectangular shape. Roll into a 14 x 9-inch rectangle on lightly floured board. Spread 3/4 cup filling over half of dough, beginning slightly off center and spreading to within 1 inch of edges to form a 12 x 3-inch rectangle. Fold ends and sides of dough over filling. Moisten edges with water. Fold upper half of dough over and seal edges. Place seam side down on one side of prepared baking sheet. Repeat For remaining dough and filling. Prick each strudel several times with tines of fork. Beat egg white until foamy. Brush on tops of strudels. Bake at 350ºF for 40 to 45 minutes, or until golden brown. Cool slightly.

For glaze, in small mixing bowl combine confectioners' sugar, almond extract and enough milk to make smooth glaze. Drizzle over tops of strudels. Sprinkle each with 1 tablespoon almonds.