If you’re looking for a ridiculously easy yet impressive treat, dients: are about to become your new go-to. These flaky, golden pastries are stuffed with a bright cherry filling and finished with a glistening glaze that makes them almost too pretty to eat (almost!). I absolutely love how a single sheet of puff pastry, a handful of simple ingredients, and a few minutes of hands-on time can create something bakery-worthy. Whether you want to whip up a sweet snack, dazzle unexpected guests, or brighten up a brunch table, dients: are the shortcut dessert you’ll want on repeat.
Ingredients You’ll Need
Dients: are all about maximizing flavor with minimal fuss, which is why every ingredient here is purposeful. Each one brings its own magic, contributing color, taste, and texture for a pastry that’s greater than the sum of its parts.
- Puff pastry: The secret to perfect flakiness, delivering those irresistible layers with almost no effort. Just thaw and you’re good to go.
- Cherry pie filling: Sweet, tart, and beautifully vibrant, this is the juicy centerpiece that gives each bite a pop of fruit flavor.
- Egg (for egg wash): Brushing your pastries with a whipped egg gives them that gorgeous golden color and shininess—totally bakery status.
- Powdered sugar: Essential for making a velvety glaze that sweetens the pastry without overpowering the cherries.
- Milk: Thins out the glaze to just the right drizzly consistency—start slow, you can always add more!
- Vanilla extract: Adds depth and warmth to the glaze, turning it from simply sweet to truly craveable.
How to Make dients:
Step 1: Prep the Puff Pastry
Preheat your oven to 400°F (200°C) so it’s ready when you are. Gently unfold your thawed sheet of puff pastry on a lightly floured surface and cut it into rectangles—aim for even sizes so everything bakes up perfectly. Working with cold pastry keeps it flaky, so don’t let it sit out too long!
Step 2: Fill With Cherry Goodness
On one half of each rectangle, spoon a generous helping of cherry pie filling. You want enough to create a bold layer of fruity goodness, but not so much that it oozes out the sides. Spread it just shy of the edges to make sealing easy later.
Step 3: Fold and Seal the Edges
Gently fold the bare half of each rectangle over the filling to enclose it. Use the tines of a fork to press around the edges, sealing your dients: shut and creating a pretty crimped border that keeps all that juicy cherry magic inside.
Step 4: Egg Wash for Gloss
Whisk your egg in a small bowl and, using a pastry brush, liberally coat the tops of your pastries. The egg wash gives these dients: their beautiful color that truly looks straight out of a bakery case.
Step 5: Bake to Perfection
Transfer the pastries to a baking sheet lined with parchment paper, giving them a little room to puff up. Bake for 15 to 18 minutes until the tops are deep golden and stunningly crisp—the ultimate test of patience as the kitchen fills with the sweetest aroma.
Step 6: Make the Glaze
While your dients: cool, whisk together powdered sugar, milk, and vanilla extract in a bowl. Start with just a couple teaspoons of milk and add more if needed until your glaze is silky smooth and just pourable.
Step 7: Glaze and Enjoy
Once your pastries have cooled (or at least, aren’t too hot to handle!), drizzle the glaze all over the tops. Watch as it sets into a delicate sheen, transforming your dients: into dessert masterpieces. Enjoy immediately or let the glaze firm up for a slightly firmer finish.
How to Serve dients:
Garnishes
Offer your dients: the finishing touch they deserve with a little dusting of powdered sugar over the glaze, or add some finely grated lemon zest for brightness. A few slivered almonds scattered on top before the glaze sets is also a beautiful touch—so easy, so elegant!
Side Dishes
Pair dients: with a scoop of vanilla ice cream, a dollop of sweetened whipped cream, or even a spoonful of tangy sour cream for contrast. They’re lovely served alongside fresh berries, or as part of a brunch spread with coffee and fruit salad.
Creative Ways to Present
For a party platter, cut your dients: into smaller bites and arrange on a tiered tray with extra glaze for dipping. You can even box them up with a ribbon for edible gifts or use them as the base for a deconstructed cherry dessert bowl with extra fruit and cream.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra dients:, store them in an airtight container at room temperature for up to two days. Their flavor and texture are best the day they’re baked, but they still make a delightful breakfast or snack next day!
Freezing
Want to save some dients: for another time? Go ahead and freeze the unglazed pastries after baking! Let them cool completely, wrap individually in plastic, and place in a freezer bag. They’ll keep beautifully for up to a month—just glaze after reheating for that fresh pop.
Reheating
To recapture that just-baked crispiness, warm dients: in a 350°F (175°C) oven for 5 to 7 minutes. Skip the microwave if you can; the oven keeps the puff pastry flaky and the filling bubbly. Glaze afterwards if you froze them unglazed for the perfect finish.
FAQs
Can I use a different fruit filling in dients:?
Absolutely! Feel free to experiment with blueberry, apple, raspberry, or even a combo of berries. The method stays exactly the same, so use your favorite for a fun twist every time.
What if I don’t have puff pastry?
While puff pastry is what gives dients: their signature flakiness, you could use crescent roll dough in a pinch. The texture will be a bit different, but still delicious and flaky enough to satisfy.
Is it possible to make dients: ahead for a party?
Definitely! Assemble the pastries and refrigerate them (unbaked and unglazed) on a tray, covered, for up to 8 hours. Bake and glaze right before serving to ensure maximum freshness and wow-factor.
Why did my filling leak out?
This can happen if the pastries aren’t well-sealed or if you overfill them. Be sure to crimp the edges carefully with a fork, and try to leave a small border around the filling for a perfect, leak-free seal.
Can I make a dairy-free version of dients:?
Yes, and it’s so easy! Simply use a dairy-free milk for the glaze, and check your puff pastry brand to ensure it’s made with non-dairy fats (many store-bought options are already vegan!).
Final Thoughts
If you have a sheet of puff pastry and a craving for something sweet, I truly hope you’ll give dients: a try. They deliver all the joy of homemade baking with none of the fuss, and are guaranteed to bring big smiles at any table. Experiment with fillings, toppings, and let your creativity shine—the only rule is to enjoy every delicious bite!
Print
dients: Recipe
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Yield: 6 strudels 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
These homemade cherry strudels are a delightful treat with flaky puff pastry and a sweet cherry filling, topped with a vanilla glaze. Perfect for breakfast or dessert!
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
Cherry Filling:
- 3/4 cup cherry pie filling
Egg Wash:
- 1 egg
Glaze:
- 1/2 cup powdered sugar
- 2–3 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Cut Pastry: Cut the puff pastry into rectangles.
- Add Filling: Spoon cherry filling on one side of each rectangle and fold over, sealing the edges.
- Brush with Egg Wash: Brush the strudels with the egg wash.
- Bake: Bake for 15–18 minutes until golden.
- Make Glaze: Mix powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle: Drizzle the glaze over the cooled strudels.
Nutrition
- Serving Size: 1 strudel
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Your email address will not be published. Required fields are marked *