It’s Cherry Picking Season!! So my sister and I went to Maggiore Cherry Ranch in Brentwood and got a whole bucket full of them. And since it’s also Memorial Day weekend and my best man friend is having a birthday celebration in his backyard, I decided to make a Cherry Streudel.
1 defrosted puff pastry
3 tbsps sugar
1 1/2 tbsps all-purpose flour
1 pinch salt
2-3 handfuls of halved and pitted cherries
2 tbsps Earth Balance, melted
Sugar, for sanding
1) Defrost the puff pastry according to package directions.
2) Preheat oven to 375 degrees F.
3) Combine the sugar, flour, and salt. Toss the prepared cherries with the dry mixture.
4) Unfold the puff pastry out flat.
5) Place the cherries in a line down the center.
6) Fold the dough over and tuck in the ends.
7) Brush the streudel with melted margarine and sand generously with sugar.
8) Using a serrated knife, make several diagonal slashes in the streudel.
9) Bake for 35 minutes until golden. Let it cool before serving.
*Adapted from the Apple Streudel by Vegan Yum Yum. Really, the possibilities are endless!
"Leftover Apple Bar" made with leftover apple pulp from juicing apples and leftover icing since I made too much last time. Was testing out Ateco tip #2 to ice a lattice-pattern and left a nice message for my best man friend John.
Leftover Apple Bar
2 c flour
3 tsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
1/2 c agave
1/3 c vegetable oil
1 to 1 1/2 c apple pulp
1 to 1 1/2 c apple sauce
-Preheat oven to 400 degrees F.
-Grease bottoms of 12 muffin tins.
-In a medium bowl, combine dry ingredients.
-In another bowl, combine wet ingredients.
-Add wet to dry.
-Fill baking tins about 2/3 of the way.
-Bake for 18-20 minutes.
Buttercream Frosting (leftover from last baking session)
1/4 c shortening
1/4 c margarine
1 3/4 c confectioners’ sugar
3/4 tsp vanilla extract
2 tbsp non-dairy milk
-Beat shortening and margarine together until fluffy. Add sugar and beat for 3 more minutes Add vanilla and non-dairy milk and beat for another 5-7 minutes.