Easy Cherry Strudel

Preheat the oven to 400 degrees Fahrenheit.

Place the cherries and sugar in a saucepan. Bring to a boil over medium heat and cook, stirring occasionally, until the cherries are soft, about 5 to 8 minutes.

Dissolve the cornstarch in water. Then add it to the saucepan, stirring, and cook for about 30 seconds until it thickens. Allow the cherry filling to cool to room temperature.

Unfold the puff pastry on a sheet of parchment paper and gently roll it out with a rolling pin.

Spoon the cherry filling into the center of the puff pastry, leaving about 1 inch of space on the left and right side (and more space on the top and bottom). The cherries should be soft, but the filling shouldn't be watery. If it is, drain some of the liquid first.

Mix the walnuts with the cinnamon and sprinkle over the cherry filling.

Fold the sides (where you left the 1-inch gap) in over the cherry filling. Then fold the other two sides over the top. Seal with your fingers or use a fork.

In a small bowl, whisk together the egg yolk and milk to make the egg wash.

Transfer the strudel with the parchment paper to a baking sheet and brush the top and sides with the egg wash. Using a sharp knife, gently score the top of the strudel, making about 10 evenly spaced, shallow cuts (you don't want to cut all the way through to the filling).

Bake at 400 degrees Fahrenheit for about 35 to 40 minutes, or until fully cooked and golden brown. The exact baking time can vary depending on your oven.

Once baked, allow the cherry strudel to cool to room temperature, dust with powdered sugar and serve on its own or with vanilla ice cream, vanilla sauce, or whipped cream.