Vanilla-Sour Cherry Strudel

Instructions

1. Preheat your oven according to the puff pastry package instructions, typically around 200°C (400°F).
2. In a large bowl, mix together the vanilla pudding powder, vanilla sugar, baking powder, wheat semolina, vegan cream cheese, vegan sour cream, and sugar until well combined. This is your filling mixture.
3. Drain the canned sour cherries, reserving the liquid for another use if desired.
4. Roll out the vegan puff pastry on a sheet of baking paper. Position it so that the short side is facing you.
5. Starting about 2 cm from the edge closest to you, place some cherries, then spread a narrow strip of the filling mixture parallel to the short side.
6. Fold in the side edges of the pastry by about 2 cm. Then, using the baking paper to help you, roll the pastry over the filling to enclose it completely.
7. Repeat the process: spread another strip of filling and cherries on the pastry, leaving 2 cm space at the edges. Fold in the side edges slightly and roll up the pastry again.
8. Continue this process of adding cherries, filling, and rolling until you reach the end of the pastry.
9. Once all the filling is used, carefully turn the strudel over so that the seam is on the bottom.
10. Transfer the strudel, still on the baking paper, onto a baking sheet.
11. Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden brown and crispy.
12. Allow to cool for at least 15 minutes before slicing and serving.
13. This strudel is best enjoyed the day it's made, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven before serving for best texture.