Red Currant Bakery

Food Photography · Recipe Development

  • Home
  • About Me
  • Recipes
    • Afternoon Kaffee
    • Breakfast
    • Cake
    • Cookies
    • Savory
  • Work with Me
Afternoon Kaffee, Cake, Recipes  /  March 5, 2022

Cherry Strudel

by Red Currant Bakery
Jump to Recipe Print Recipe

Buttery, flaky puff pastry surrounding tart red cherries, and finished with a dusting of powdered sugar, this cherry strudel comes together quickly and easily!

Overhead view of multiple slices of cherry strudel on parchment paper.


What is a Cherry Strudel?

Technically a strudel is a dessert of thin pastry rolled up around a fruit filling and baked. However, there are quite a few variations including using puff pastry and a version using yeasted dough. This recipe uses puff pastry as the dough and has a tart cherry filling.

Where to buy Puff Pastry?

You can buy puff pastry at most grocery stores in the freezer aisle either by the fruit or by the ice cream section.

How to thaw Puff Pastry?

I recommend reading the packaging to see how it says to defrost it. Most brands will vary on the recommended way to defrost it.

More Recipes You'll Love

Easy Apple Strudel Recipe

Chocolate Orange Nusszopf

Mohnstrudel

Tips for making this Cherry Strudel Recipe

  • Stir the filling constantly while cooking to prevent it from clumping or burning.
  • Make sure the cherry filling has fully cooled before adding it into the puff pastry.
  • When rolling out puff pastry it is important that it has fully defrosted but not warm. If it is warm, place the dough, covered, in the fridge for 20 minutes to cool.
  • Do not under bake this recipe. Puff pastry needs to be a solid golden brown color to indicate that it is fully baked. Otherwise the inside will be under baked and under baked puff pastry is not what you want.
Ingredients for Cherry Strudel with puff pasty.

Ingredients for Cherry Strudel

  • Tart Cherries: Fresh or canned tart cherries will work for this but canned are great when fresh cherries aren’t in season. Be sure to use cherries in water rather than syrup for the best flavor.
  • Sugar: Granulated sugar is used in the cherry filling to add in a little sweetness.
  • Corn starch: corn starch thickens the cherry filling so that it doesn’t all run out of the strudel.
  • Lemon juice: Lemon juice enhances the cherry flavor.
  • Puff Pastry: Homemade or store bought work for this recipe but I prefer store bought for ease. My two favorite brands are Dufour and Pepperidge farm. I only recommend these two as other brands don’t puff up as well.
  • Bread Crumbs: Bread crumbs are crucial in this recipe to absorb any extra liquid from the cherry filling as it bakes. Use only plain bread crumbs, the other option is to use ground up cookies such as graham crackers or butter cookies.
  • Egg Yolk: An egg yolk is mixed with a tablespoon of water to create an egg wash which is then brushed on the surface of the puff pastry. This helps the puff pastry color in the oven.
Overhead view of a large piece of cherry strudel on a white plate with 3 scoops of vanilla ice cream.

How do you make Cherry Strudel?

Cherry Filling

  • In a small sauce pot whisk the corn starch and sugar together.
  • Whisk in 1 tablespoon of lemon juice to create a paste.
  • Add in the drained cherries and stir to combine. Switch to a rubber spatula to prevent the cherries from getting stuck inside the whisk.
  • Place the pot over medium heat and cook until it begins to thicken, stirring constantly.
  • Once thick, remove from the heat and pour into a large shallow dish to let it cool.
Process images for making a cherry pie or strudel filling in a sauce pot.

Assemble

  • Refer to the package instructions to thaw the puff pastry and preheat the oven to 400 F accordingly.
  • Line a baking sheet with parchment paper.
  • Roll the sheet of puff pastry out, only lengthwise until it is about 18″ long.
  • Visually divide the puff pastry into thirds lengthwise without actually cutting it. Make diagonal slices into the sides of the puff pastry, on the left and right third, at a 45 degree angle, going down.
  • Wherever there are triangles of dough at the top and bottom, formed between the slits and the center third rectangle, once all slits have been made, cut them out.
  • Place the puff pastry onto the parchment lined baking sheet. Spread the bread crumbs over the middle third rectangle of the dough leaving a 1/2″ border at the bottom and a 1″ border at the top with no bread crumbs.
  • Spread the cooled cherry filling over the bread crumbs, leaving the same borders.
  • Whisk an egg yolk and and 1 tablespoon of water together in a bowl with a fork.
  • Starting at the bottom fold up the center third of the puff pastry that has no filling on it to enclose a 1/2″ of the filling.
  • Then, alternate a strip from the left side and then one from the right side, over the filling, until you reach the last two strips.
  • Fold the bottom flap up and then fold the bottom two strips over the top using the egg wash to stick the strips down.

Bake

  • Brush the top of the strudel with the remaining egg wash. Bake in the preheated oven for 30-35 minutes until puffy and golden brown. Rotate the baking sheet halfway after 20 minutes to brown evenly.
  • Leave to cool for at least 10 minutes before slicing. Optionally serve with Vanille Soße, powdered sugar, or vanilla ice cream.
Image that requests readers to rate and review the recipe.
Overhead view of a large piece of cherry strudel on a white plate with 3 scoops of vanilla ice cream.
Print Recipe

Cherry Strudel

Buttery, flaky puff pastry surrounding tart red cherries, and finished with a dusting of powdered sugar, this cherry strudel comes together quickly and easily!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Afternoon Kaffee, Dessert
Cuisine: German
Keyword: puff pastry, Sour Cherries, Strudel
Servings: 8
Calories: 220kcal

Ingredients

Cherry Filling

  • 35 grams granulated sugar
  • 14 grams corn starch
  • 1 tablespoon lemon juice
  • 250 grams tart cherries drained and pitted

Strudel

  • 1 sheet puff pastry
  • 50 grams bread crumbs plain
  • 1 egg yolk
  • 1 tablespoon water

Instructions

Cherry Filling

  • In a small sauce pot whisk the corn starch and sugar together. 
  • Whisk in the lemon juice to create a paste. 
  • Add in the drained cherries and stir to combine. 
  • Place the pot over medium heat and cook until it begins to thicken, stirring constantly.
  • Once thick, remove from the heat and pour into a large shallow dish to let it cool. 

Assemble the Strudel

  • Refer to the package instructions to thaw the puff pastry and preheat the oven to 400 F accordingly.
  • Line a baking sheet with parchment paper. 
  • Roll the sheet of puff pastry out, only lengthwise until it is about 18" long.
  • Visually divide the puff pastry into thirds lengthwise without actually cutting it. 
  • Make diagonal slices into the sides of the puff pastry, on the left and right third, at a 45 degree angle, going down. 
  • Wherever there are triangles of dough at the top and bottom, formed between the slits and the center third rectangle, once all slits have been made, cut them out.
  • Place the puff pastry onto the parchment lined baking sheet.
  • Spread the bread crumbs over the middle third rectangle of the dough leaving a 1/2" border at the bottom and a 1" border at the top with no bread crumbs.
  • Spread the cooled cherry filling over the bread crumbs, leaving the same borders.
  • Whisk an egg yolk and and 1 tablespoon of water together in a bowl with a fork.
  • Starting at the bottom fold up the center third of the puff pastry that has no filling on it to enclose a 1/2" of the filling.
  • Alternate a strip from the left side and then one from the right side, over the filling, until you reach the last two strips. 
  • Fold the bottom flap up and then fold the bottom two strips over the top using the egg wash to stick the strips down. 

Bake

  • Brush the top of the strudel with the remaining egg wash.
  • Bake in the preheated oven for 30-35 minutes until puffy and golden brown. Rotate the baking sheet halfway after 20 minutes to brown evenly.
  • Leave to cool for at least 10 minutes before slicing. Optionally serve with Vanilla Soße, powdered sugar, or vanilla ice cream. 

Notes

Be sure to follow the instructions on the packaging for the puff pastry in terms of baking temperature and best method to defrost. 
This is best eaten the day it is baked but it can also be refreshed in the oven at 350 F for 5 minutes. 

Nutrition

Calories: 220kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 78mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.

Post navigation

Schokokuss
Lemon Cake Roll (Lemon Roulade)

Related posts

German Butter Cake (Butterkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  June 2, 2021
by Red Currant Bakery  /  23 Comments

German Butter Cake (Butterkuchen)

Cherry Coffee Cake (Kirschkuchen)
Afternoon Kaffee, Breakfast, Cake, Recipes  /  May 22, 2022
by Red Currant Bakery  /  18 Comments

Cherry Coffee Cake (Kirschkuchen)

Chocolate Mousse Torte | Schokomousse Torte
Afternoon Kaffee, Cake, Recipes  /  August 19, 2021
by Red Currant Bakery  /  16 Comments

Chocolate Mousse Torte | Schokomousse Torte

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Latest Recipes

  • Overhead view of a plum cake, dusted with powdered sugar and cut into slices.Plum Cake
  • Overhead view of a mohnkuchen cut into slices, dusted with powdered sugar, with some tipped over to show the poppyseed layer.Mohnkuchen (German Poppy Seed Cake)
  • Baked Lemon Cheesecake topped with lemon curd.Baked Lemon Cheesecake

Categories

About Me

Audrey Leonard - Owner of Red Currant Bakery

Hi my name is Audrey! I am a
passionate baker and a
professional photographer. I
started my baking blog as a way
to bring my love of the German
desserts, to the U.S. and share
them with others. I immediately
found a love of food photography
along the way and have turned
it into a career.

Follow Me

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Pages

  • Home
  • Recipes
  • Work with Me
  • About Me
  • Recipe Newsletter
  • Disclosure & Privacy Policy
  • Shop

Latest Recipes

  • Plum Cake
  • Rye Sourdough Bread
  • Mohnkuchen (German Poppy Seed Cake)
  • Cherry Hand Pies with Puff Pastry (Kirschtaschen)
  • Baked Lemon Cheesecake
  • Elara Pro by LyraThemes.com
  • Made by LyraThemes.com