Here’s A Simple Cherry Strudel Recipe For An Easy Dessert!
If you love cherry strudel but don’t want to deal with making the dough from scratch, this easy cherry strudel recipe is for you!
Instead of phyllo, we use ready-made puff pastry, which is flaky and buttery and saves a lot of time and effort.
With a simple cherry-walnut filling, this cherry strudel comes out perfectly flaky on the outside, warm and sweet on the inside, and complete with a dusting of powdered sugar on top!
Strudel is a type of pastry that originated in Vienna, Austria, and became popular throughout the Austro-Hungarian Empire and beyond.
Cherry strudel is eaten throughout parts of Central and Eastern Europe, such as Hungary (Cseresznyés rétes), Austria and Germany (Kirschstrudel), and around the Balkans (Štrudlu sa Višnjama in Croatian).
It is traditionally made with sour cherries for their tartness and acidity, but you can also use sweet cherries if you like (see ingredient notes below).
Ingredients
If you want to make this tasty cherry strudel, you’ll need the following ingredients:
- Cherries – Fresh, frozen, or jarred sour cherries. Alternatively, you can use sweet cherries.
- Granulated sugar – To sweeten the cherry filling; adjust to taste.
- Cornstarch – To thicken the cherry filling.
- Water – To make the cornstarch slurry.
- Walnuts – Ground or finely chopped walnuts.
- Ground cinnamon – To add extra flavor to the filling.
- Puff pastry – One sheet of puff pastry, thawed. Alternatively, you can use phyllo sheets (read tips below).
- Egg yolk – For the egg wash; helps brown the strudel during baking.
- Milk – To make the egg wash.
- Powdered sugar – Also known as icing sugar or confectioner’s sugar; to dust the finished cherry strudel.
Recipe Tips and Substitutions
Before you try this recipe for cherry strudel, have a read through these recipe tips and substitutions so you end up with a delicious strudel.
- If you prefer, you can make the strudel dough from scratch. You can make the dough from our apple strudel recipe.
- Instead of puff pastry, you can also make this cherry strudel with store-bought phyllo sheets. Use between 6 and 10 phyllo sheets. Layer them on top of each other and spread a little melted butter between the sheets. The cooking time may vary slightly if you use phyllo dough instead of puff pastry.
- When using store-bought puff pastry or phyllo dough make sure it is fully thawed.
- You can use fresh, frozen or jarred sour cherries. If using frozen, thaw and drain them. If using jarred, drain them. Alternatively, you can use sweet cherries.
- Make sure the cherries are pitted and adjust the sugar amount depending on the sweetness of the cherries.
- You could also use cherry pie filling. In this case, you can just roll out the dough and fill it.
How to Make Cherry Strudel – Step by Step Instructions
In this section, we’ll show you the recipe process photos so that you can see exactly how to make this cherry strudel and follow along step-for-step at home.
If you want to jump ahead, you can find the detailed recipe card with exact measurements and instructions at the bottom of this post!
First, preheat the oven to 400 degrees Fahrenheit.
In the meantime, place the pitted 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 or so 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 sides (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 in a small bowl, then sprinkle it over the cherry filling.
Now fold the sides (where you left the 1-inch gap) 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 of the strudel with the egg wash.
Using a sharp knife, gently score the top of the strudel, making about 10 evenly spaced, shallow cuts into the top of the dough (you don’t want to cut all the way through to the filling).
Bake the cherry strudel 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.
If you’re using phyllo dough, the baking time will likely be a little shorter.
After baking, let the cherry strudel cool to room temperature and dust it with powdered sugar.
You can serve the cherry strudel with vanilla ice cream, vanilla sauce, or whipped cream if you want. Enjoy!
Storage Tips
This cherry strudel tastes best fresh the day it’s baked.
If you have leftovers, you can store them in a sealed container or wrapped in foil at room temperature for up to 1-2 days.
To reheat the strudel, you can use the oven, air fryer, or microwave. Reheating it at a low temperature in the oven or air fryer will also restore some of the crispiness.
Reheating the strudel in the microwave is the fastest way, but it will lose some of its crispiness.
FAQ
Sour cherries – such as Morello cherries (dark) and Amarelle cherries (lighter red) are best for making a cherry trudel. Sour cherries have a tart, more acidic taste which compliments the other ingredients. You can use fresh, frozen, or jarred cherries – just be sure to drain off excess liquid and thicken the mixture with cornstarch. If you don’t have sour cherries, you can also use sweet cherries.
To roll up cherry strudel, start by folding in the ends, then begin to roll from one side (using the towel or parchment paper underneath) onto itself until the strudel is closed. Alternatively, you can fold the sides up over themselves toward the center (shown in this recipe above).
Cherry strudel can be served warm or cold, and dusted with powdered sugar. You can also enjoy it with vanilla ice cream, vanilla sauce, whipped cream, or thickened custard.
Related Recipes
If you liked this recipe for cherry strudel, try these other sweet dishes and desserts:
- Homemade Apple Strudel
- Delicious Poppy Seed Roll (Mohnstrudel)
- Kaiserschmarnn (Austrian Torn-Up Pancakes)
- Mohnnudeln (Poppy Seed Noodles)
Easy Cherry Strudel
Ingredients
- 17 ounces sour cherries, fresh, frozen or jarred; pitted
- 2 teaspoons cornstarch
- 3 teaspoons water
- 1/3 cup walnuts, ground or finely chopped
- 1/4 cup granulated sugar, adjust to taste
- 1/4 teaspoon cinnamon
- 1 sheet puff pastry, about 16 x 10 inches
- 1 egg yolk
- 2 teaspoons milk
- powdered sugar, for dusting
Instructions
- 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.17 ounces sour cherries, 1/4 cup granulated sugar
- 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.2 teaspoons cornstarch, 3 teaspoons water
- Unfold the puff pastry on a sheet of parchment paper and gently roll it out with a rolling pin.1 sheet puff pastry
- 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.1/3 cup walnuts, 1/4 teaspoon cinnamon
- 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.1 egg yolk, 2 teaspoons milk
- 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.powdered sugar
Notes
- If you prefer, you can make the strudel dough from scratch using our apple strudel recipe.
- Instead of puff pastry, you can use ready-made phyllo dough (6-10 sheets). Layer them on top of each other and brush a little melted butter between the sheets. Note that cooking time may vary.
- Thaw store-bought puff pastry or phyllo dough completely before use.
- You can use fresh, frozen or jarred sour cherries. Thaw and drain them properly (if applicable). Alternatively, you can use sweet cherries.
- Make sure the cherries are pitted and adjust the amount of sugar depending on the sweetness of the cherries.
- You can also use cherry pie filling. In this case, you can skip Step 2 and 3 of the recipe.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
