Cherry Cheesecake Strudel

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I absolutely love puff pastry. The flaky layers, the buttery taste, it’s all so marvelous, don’t you think? I’ve even made homemade puff pastry before. And let me tell you, it’s a whole lot of work! I’ve decided store bought is just as good and I’m perfectly willing to let someone else take the time to make it. And that’s exactly what I did with this Cherry Cheesecake Strudel.

#EasterBrunchWeek is coming your way in less than a month. I’ll be teaming up with a bunch of other bloggers to bring you all the breakfast, brunch, and dessert ideas you could possible ask for! From waffles to quiches to quick breads, we’ll have it all! One of our wonderful sponsors is WeWalka USA and they have generously provided us with their puff pastry (along with other goodies!).

While you’ll have to wait till #EasterBrunchWeek for my official WeWalka dessert, here’s a sneak peak of what you might see come April! I used WeWalka puff pastry dough to make this delicious vegan dessert. Cherry Cheesecake Strudel is tender, decadent, and not overly sweet, making it the perfect breakfast treat!

Gluten Free Version of Cherry Cheesecake Strudel

Featuring Schar Gluten Free Puff Pastry

In addition to using WeWalka refrigerated dough, I also grabbed Schar’s gluten-free puff pastry from my local grocery and made a gluten-free, dairy-free version as well! It’s also vegan, both companies use shortening instead of butter to make their doughs. I brought both versions to work and everyone raved about them. While you can definitely tell which one is the gluten-free and which one isn’t, both doughs are really awesome! I highly recommend them!

To make the cheesecake, I used Kite Hill’s almond cream cheese. As I’m sure you’re already aware of, I absolutely LOVE Kite Hill products! You honestly can’t tell the difference between dairy cream cheese and theirs. Their Greek yogurt is amazing too, as is their ricotta. I might need to try a ricotta cheesecake next with their products!

While I like Kite Hill’s products the best, if you can’t find them in your local area (check Whole Foods!), both Daiya and Green Valley make a dairy-free cream cheese that will work. I just like how clean the ingredients are in Kite Hill’s products. So if you can find it, I definitely recommend it! You could make pair any fruit filling with it as well! Try a blueberry, strawberry, or apple filling instead. Or maybe Nutella! Ooo, that might be next for me. A Nutella Strudel sounds divine, doesn’t it?!

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Cherry Cheesecake Strudel

A great vegan dessert with gluten-free instructions provided as well!

Servings 6 slices

Ingredients

• 1 refrigerated puff pastry dough WeWalka is great for regular. Use Schar for gluten-free!
• 1 can cherry pie filling I used Lucky Leaf Organic
• 4 oz cream cheese Use Kite Hill for dairy-free
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1/4 c ghee or vegan butter substitute melted (optional)

Instructions

1. Preheat oven to 400 degrees.

2. Line a cookie sheet with parchment or a silpat baking sheet.

3. Lay one puff pastry dough sheet on cookie sheet. 

4. In a small mixing bowl, combine cream cheese, coconut sugar, and vanilla extract together.

5. Spread cream cheese mixture down the center of the puff pastry.

6. Top cream cheese mixture with cherry pie filling.

7. Score both sides of pastry dough into narrow strips. Cross the dough strips across the filling, like a braid. 

8. Baste top of dough with ghee or vegan butter. This will give the strudel a nice caramelized finish. 

9. Back in oven for 20 minutes or until dough is nicely browned. Remove from oven and cool.