tag:blogger.com,1999:blog-4897079154160126133.post8187397107961559535..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Cherry & Cream Phyllo Strudelpastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4897079154160126133.post-63247506229171547792016-07-30T13:18:10.814-07:002016-07-30T13:18:10.814-07:00Hi, Foxfire sue. So glad you enjoyed the easy str...Hi, Foxfire sue. So glad you enjoyed the easy strudel. I always bake on the middle rack so I guess I should have stated that in the recipe. Sorry it took extra time for you. But yes, try baking in the middle area and you should get even browning and baking. But I do always try include a range for baking times because each oven is its own beast!<br /><br />Thanks for your question and happy baking!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-6811910370833436902016-07-30T12:59:38.768-07:002016-07-30T12:59:38.768-07:00Hi. I just made this yesterday and it is truly ama...Hi. I just made this yesterday and it is truly amazing. The combination of cherries and pastry cream is a wonderful change from the more traditional cherry/cream cheese combination (and I'm a lover of any kind of cream cheese dessert). I do have one question for you. I baked mine in the lower third of my oven, and at 30 minutes, the top of the strudel had not browned (it was still a little raw). I then raised the oven rack up to the middle, and it took another 10-15 minutes to completely cook the top. My oven is large enough to get enough air flow with the size baking pan that I used, so I don't think that was the issue. If I had used the middle position in my oven the entire time, do you think that would have baked the bottom and top more evenly and within the 30 minutes?<br />Thanks for a wonderful recipe!<br />Sue Foxfire suehttps://www.blogger.com/profile/02957536378439862713noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-13181381808923846452014-07-21T08:33:12.144-07:002014-07-21T08:33:12.144-07:00You are most welcome, Thalia. Although pitting ch...You are most welcome, Thalia. Although pitting cherries can be a pain, it's well worth the effort when you take a bite of this pastry!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-51418539506465413402014-07-20T21:19:10.949-07:002014-07-20T21:19:10.949-07:00yum! i can never go past a good studel.. and cherr...yum! i can never go past a good studel.. and cherries and cream are just the perfect flavour combination ever. thanks for sharing the recipe!Thalia @ butter and briochehttp://www.butterandbrioche.comnoreply@blogger.com