This strudel-inspired bake is the ultimate crowd-pleaser. Flaky and buttery rough puff pastry is filled with a custardy mix of cream cheese, mascarpone, and egg and then marbled with swirls of citrus-spiked tart cherry sauce made with Red Tart Cherries from Oregon Fruit. The naturally tart flavor of the cherries marries beautifully with the velvety, slightly tangy cheese filling and balances the overall richness of the tart with a fresh, fruity bite. The perfect combination of delicate puff pastry and smooth, creamy filling dotted with bursts of tart cherry, this classic confection just got a whole lot easier to share.
Started in 1935 as a small, family-run business in Oregon’s Willamette Valley, Oregon Fruit has always taken pride in producing fruit known for its unparalleled quality, flavor, color, and natural sweetness. Over the years, they’ve remained committed to local farmers, sustainable practices, and fruit that is simply delicious. Located in one of the best growing regions in the world, Oregon Fruit captures the unmatched flavor of fresh, perfectly ripe fruit picked at the peak of the season in every can. So, regardless of the season, you can experience the fresh taste of summer in all your bakes.
- 2¼ cups (281 grams) plus 1½ teaspoons (4.5 grams) all-purpose flour, divided
- 1¼ cups (284 grams) cold unsalted butter, cubed
- 1 tablespoon (9 grams) plus ⅛ teaspoon kosher salt, divided
- 1¼ teaspoons (2 grams) packed orange zest, divided
- ½ cup (120 grams) ice water
- 1 (14.5-ounce) can (411 grams) Oregon Specialty Fruit Red Tart Cherries, drained
- ½ cup (100 grams) granulated sugar, divided
- 1 teaspoon (3 grams) cornstarch
- 1 large egg (50 grams), room temperature and lightly beaten
- 4 ounces (113 grams) cream cheese, softened
- ¼ teaspoon (1 gram) vanilla extract
- 2 large egg yolks (37 grams), room temperature
- 3 tablespoons (42 grams) mascarpone cheese, room temperature
- In the bowl of a stand mixer fitted with the paddle attachment, beat 2¼ cups (281 grams) flour, cold butter, 1 tablespoon (9 grams) salt, and 1 teaspoon (2 grams) orange zest at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute. (There will still be large pieces of butter.) Turn out dough onto a lightly floured surface, and shape into a 6-inch square. Wrap in plastic wrap, and refrigerate until chilled and butter is firm, about 50 minutes.
- On a lightly floured surface, roll dough into a 15x8-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough into thirds, like a letter. Rotate dough 90 degrees; roll into a 15x8-inch rectangle, and fold into thirds, like a letter. Repeat procedure once. (You will complete 3 folds total. If butter gets too soft at any point while rolling, wrap dough in plastic wrap, and freeze until firm, 10 to 15 minutes; if refrigerated for any longer, the edges may crack when rolling.) Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
- In a medium saucepan, cook cherries, ¼ cup (50 grams) sugar, cornstarch, and remaining ¼ teaspoon orange zest over medium heat, stirring frequently, until boiling and thickened, 10 to 12 minutes. Remove from heat, cover, and let cool completely.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough to ⅛-inch thickness. (If butter gets too soft or dough starts shrinking while rolling, transfer to a parchment paper-lined baking sheet, cover, and freeze for 10 minutes.) Using a pizza wheel or sharp knife, cut dough into a 14-inch circle, discarding scraps. Gently transfer dough to prepared pan. In center of cut dough, cut a 12-inch circle, leaving a 1-inch-wide piece intact at top and bottom of circle. Brush edges of 12-inch circle with water. Gently pull 2 border pieces away from 12-inch circle. Pick up left outer border with your left hand and right outer border with your right hand. Bring both to center. Thread right border under left border, pulling both across to opposite sides, and place along edges of 12-inch circle to form a border. Gently press border to seal. Freeze until firm, 10 to 15 minutes.
- Using a fork, dock center of dough all over. Brush border pieces with egg. Using a thin sharp knife, score edges in a crisscrossing pattern.
- Bake until edges and center are dry and very lightly golden brown, 15 to 20 minutes. (Center of tart will puff slightly but should settle as it cools). Reduce oven temperature to 350°F (180°C)
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add vanilla, remaining ¼ cup (50 grams) sugar, remaining 1½ teaspoons (4.5 grams) flour, and remaining ⅛ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating just until combined after each addition. Add mascarpone; beat at medium-low speed until combined, 1 to 2 minutes, stopping to scrape sides of bowl. Spoon mixture into prepared crust, spreading into an even layer with a small offset spatula. Drop small dollops of cooled cherry mixture on top of cream cheese mixture; using a wooden pick, swirl as desired.
- Bake until filling is set and edges are golden brown, 20 to 25 minutes. Let cool on pan for 10 minutes. Serve warm, at room temperature, or chilled.
I have questions re: preparation of the Cherry Sauce.
Ingredients:
1 (14.5-ounce) can (411 grams) Oregon Specialty Fruit Red Tart Cherries, drained
Instructions:
3. In a medium saucepan, cook cherries, ¼ cup (50 grams) sugar, cornstarch, and remaining ¼ teaspoon orange zest over medium heat, stirring frequently, until boiling and thickened, 10 to 12 minutes. Remove from heat, cover, and let cool completely.
I don’t understand how one can make “sauce” since the cherries have been drained. If following Instructions, one cooks drained cherries, sugar, cornstarch, and orange zest for 10-12 minutes until boiling and thickened. It seems to me that the mixture would not be the least bit saucy and would likely burn.
Am I not understanding this recipe? Or should the liquid not be drained from the can of cherries, but instead, be used to make the “sauce”?
Thank you.
Hi Shirley,
Thank you for your question! For this recipe, you will drain the cherries. As the cherries cook, they will release enough juices to turn into a sauce. The time it takes the mixture to become boiling and thickened may vary depending on your stovetop (we test on electric), so it’s important to keep an eye on the mixture as it cooks and stir it frequently. It’s not a super liquidy mixture by any means, but that’s what allows you to dollop, swirl, and bake it as we do.
We hope this helps, and happy baking!