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

Cook Time30

Total Time50

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: puff pastry, Sour Cherries, Strudel

Servings:

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

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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