Introduction
There’s something magical about the aroma of a freshly baked cherry strudel wafting through your home. This classic European dessert combines the buttery flakiness of puff pastry with the sweet-tart explosion of cherries for a treat that’s both impressive and comforting. Perfect for special occasions or weekend baking projects, this cherry strudel delivers a professional-looking dessert that will have your guests believing you spent hours in the kitchen, when in reality, it’s surprisingly simple to prepare.
Ingredients
For the Strudel:
- 300g (10 oz) puff pastry, thawed if frozen
- 800g (28 oz) frozen cherries
- 100g (3.5 oz) sour cream
- 50g (2 oz) cornstarch
- 3 tablespoons sugar (45g/1.6 oz)
- 2 tablespoons honey (42g/1.5 oz)
- 1 teaspoon ground cinnamon (2.6g/0.09 oz)
- 30g (2 tablespoons) butter, softened
- 1 egg (for egg wash)
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Cherry Filling
- In a medium saucepan, combine the frozen cherries and sugar. Heat over medium heat until the cherries begin to release their juices.
- In a small bowl, mix the cornstarch with 3 tablespoons of cold water to create a slurry.
- Once the cherries have thawed and are bubbling, add the cornstarch slurry to the pan, stirring constantly.
- Cook for 2-3 minutes until the mixture thickens significantly.
- Remove from heat and stir in the honey and 1/2 teaspoon of cinnamon.
- Allow the filling to cool completely before assembling the strudel.
Step 2: Prepare the Pastry
- Preheat your oven to 180°C (360°F).
- Line a baking sheet with parchment paper and lightly dust with flour.
- Roll out the puff pastry on the parchment paper to form a large rectangle, approximately 35cm x 25cm (14″ x 10″).
- Mix the softened butter with the remaining 1/2 teaspoon of cinnamon and spread it lightly over the pastry.
Step 3: Assemble the Strudel
- Spread the sour cream in a thin layer over the pastry, leaving a 2cm (3/4 inch) border around the edges.
- Carefully arrange the cooled cherry mixture evenly over the sour cream layer.
- For the traditional enclosed strudel (like in the first image): Fold the long edges of the pastry over the filling slightly, then roll up the pastry from the short side to create a log. Place seam-side down on the baking sheet.
- For the open-faced version (like in the second image): Simply fold up the edges slightly to create a border that will keep the filling in place.
Step 4: Bake
- Beat the egg in a small bowl and brush it over the exposed pastry.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 170°C (340°F) and bake for an additional 10-15 minutes, until the pastry is golden brown and the filling is bubbling.
- Remove from the oven and let cool for 10 minutes before dusting generously with powdered sugar.
- Allow to cool for another 5-10 minutes before slicing and serving.
Nutritional Information
Per serving (assuming 8 servings):
- Calories: 285
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 130mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 16g
- Protein: 3g
Preparation Time: 25 minutes Cooking Time: 25-30 minutes Total Time: About 1 hour (including cooling time)
Cooking Tips and Tricks
- Thaw properly: If using frozen puff pastry, make sure it’s completely thawed but still cold when you work with it. Warm pastry becomes sticky and difficult to handle.
- Control moisture: The cornstarch is crucial for thickening the cherry filling. Without it, your pastry will become soggy. Make sure your filling has cooled and thickened properly before assembling.
- Even filling distribution: Use a fork to spread the cherries evenly across the pastry to ensure each slice has a good amount of fruit.
- Watch the bake: Puff pastry can go from perfectly golden to burnt quickly. Start checking about 5 minutes before the suggested baking time is complete.
- Serving temperature: While delicious warm, this strudel actually slices more cleanly when it’s had time to set and cool for at least 20 minutes.
Variations and Substitutions
- Fruit options: Not a cherry fan? This recipe works beautifully with apples, blueberries, or a mix of berries. For apples, add 1 teaspoon of lemon juice to prevent browning.
- Dairy-free version: Replace butter with a plant-based alternative and use coconut cream instead of sour cream.
- Spice it up: Add 1/4 teaspoon of cardamom or nutmeg to the filling for an extra dimension of flavor, or a splash of kirsch (cherry liqueur) for an adult version.
- Nut addition: Sprinkle 1/4 cup of chopped almonds or walnuts over the sour cream layer before adding the cherries for added texture and flavor.
- Savory twist: For an unexpected appetizer version, omit the sugar and honey, use cream cheese instead of sour cream, and add a layer of thinly sliced prosciutto under the cherries.
Common FAQs
Can I make this strudel ahead of time?
Yes! You can prepare the cherry filling up to 3 days in advance and store it in the refrigerator. You can also assemble the entire strudel and freeze it unbaked. When ready to serve, bake directly from frozen, adding about 10-15 minutes to the baking time.
Why did my puff pastry not rise properly?
The most common reason is that the pastry became too warm before baking. Always keep puff pastry refrigerated until ready to use, and work quickly when assembling. Also, make sure your oven is fully preheated before baking.
Can I use fresh cherries instead of frozen?
Absolutely! You’ll need to pit them first. The cooking time might be slightly longer, and you may need to adjust the sugar depending on how sweet your fresh cherries are.
How do I prevent a soggy bottom?
Make sure your filling is completely cooled before assembling. If you’re concerned, you can sprinkle a thin layer of breadcrumbs or ground nuts between the pastry and the sour cream layer to absorb excess moisture.
Can I use store-bought cherry pie filling?
While convenient, store-bought fillings tend to be much sweeter and often contain additives. If you do use it, omit the sugar and honey from the recipe and drain off some of the syrup to prevent sogginess.
Storage and Make-Ahead Tips
- Room temperature: The finished strudel can be kept at room temperature, covered loosely with foil, for up to 24 hours.
- Refrigeration: For longer storage, refrigerate the strudel for up to 3 days. Bring to room temperature before serving or warm slightly in a 150°C (300°F) oven for 10 minutes.
- Freezing baked strudel: Once completely cooled, wrap individual portions tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
- Reheating: To restore crispness, reheat in a 160°C (320°F) oven for 8-10 minutes rather than using a microwave, which will make the pastry soggy.
- Make-ahead components: The cherry filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The unbaked assembled strudel can be refrigerated for up to 24 hours before baking.
This cherry strudel is sure to become a favorite in your recipe collection, combining the perfect balance of tart fruit, sweet honey, and buttery pastry. Whether served as a showstopping dessert for guests or as a special weekend treat for your family, it’s a timeless classic that never fails to delight.
