Easy Cherry Strudels

This is another recipe from the latest Simple and Delicious (ToH) magazine. I tried it last week and definitely plan on making it again. However, it's more of a traditional Christmas-y dessert, and with all the walnuts, it probably appeals more to the grown ups...although my children ate it right up! (Don't be intimidated by the puff pastry--that's what makes this dessert so easy!)

1 can (14.5 ounces) pitted tart cherries (not cherry pie filling)
1 c. sugar
1/2 c. dried cranberries
1 T. butter
3 T. cornstarch
1.5 c. chopped walnuts
1 pkg. (17.3 ounces) frozen puff pastry, thawed (leave in box while thawing so as not to let the pastry dry out)
1 egg, beaten

Drain cherries, reserving 1/3 c. juice. In a large saucepan, combine the cherries, sugar, cranberries, and butter. Cook and stir over medium heat until heated through. Combine cornstarch and reserved juice and add to the pan. Bring to a boil. Cook and stir 2 minutes longer or until thickened. Remover from the heat; stir in walnuts.

Unfold one pastry sheet and cut in half. Mound half of the cherry mixture on one pastry half to within 1/2 inch of edges. Top with remaining half; pinch edges to seal. Repeat with remaining pastry and filling.

Place on a greased foil-lined baking sheet (or Silpat). With a sharp knife, cut diagonal slits into tops of strudels; brush with egg. Bake at 400 for 20-25 minutes or until golden brown.