Ingredients
1 can (14-1/2 ounces) pitted tart cherries1 cup sugar1/2 cup dried cranberries or raisins1 tablespoon butter3 tablespoons cornstarch1-1/2 cups chopped walnuts1 package (17.3 ounces) frozen puff pastry, thawed1 large egg, lightly beaten
Preparation
Drain cherries, reserving 1/3 cup juice. In a large saucepan, combine the cherries, sugar, cranberries and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in walnuts.
Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 in. of edges. Top with remaining pastry half; pinch edges to seal. Repeat with remaining pastry and filling.
Place on a greased foil-lined baking sheet. With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400° for 20-25 minutes or until golden brown.
