Cherry Strudel
Delight your taste buds with this flaky, golden-brown Cherry Strudel, a dessert classic that’s as impressive as it is satisfying! Featuring a luscious cherry filling made from fresh or frozen pitted cherries, sweetened just right with granulated sugar, and elevated with a hint of ground cinnamon, this strudel delivers fruity sweetness in every bite. Encased in layers of buttery, crisp pastry dough (phyllo or puff pastry), it’s sprinkled with breadcrumbs to prevent sogginess and ensure a perfect texture. With minimal prep time and straightforward steps, this Cherry Strudel is a showstopping treat for brunch, holiday gatherings, or just because. Finish it with a dusting of powdered sugar for an irresistible touch of elegance. Looking for a warm, homemade dessert that’s simple yet sophisticated? This easy Cherry Strudel recipe is your answer!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Fresh or frozen cherries (pitted)
- 100 grams Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 6 sheets Pastry dough (phyllo or puff pastry sheets, thawed if frozen)
- 50 grams Unsalted butter (melted)
- 4 tablespoons Breadcrumbs
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the cherries, granulated sugar, and cinnamon. Cook for 5–7 minutes or until the cherries release their juices and become soft.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a smooth slurry. Gradually stir this into the cherry mixture and cook for an additional 2–3 minutes until the mixture thickens. Set aside to cool slightly.
Place one sheet of pastry dough on a clean surface and brush it lightly with melted butter. Layer another sheet of dough on top and repeat the process until all six sheets are stacked.
Sprinkle the breadcrumbs evenly over the top layer of pastry. This will help absorb excess moisture from the cherry filling.
Spoon the cherry mixture evenly along one long edge of the pastry, leaving about 2.5 cm (1 inch) of space from the edge.
Carefully fold the edges of the pastry over the filling to prevent leaks, then roll the strudel tightly into a log shape. Place it seam-side down on the prepared baking sheet.
Brush the entire surface of the strudel with melted butter for a golden finish during baking.
Bake in the preheated oven for 35–40 minutes, or until the pastry is crisp and golden brown.
Allow the strudel to cool for at least 10 minutes before dusting with powdered sugar (if desired) and slicing into portions.
Serve warm or at room temperature.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 185.3 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
