This delicious cherry strudel is so easy to make with puff pastry and a homemade cherry filling. Almonds add a crunchy texture to the filling, and the braided dough makes it extra festive!
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I made this braided strudel for 4th of July for my family and it was a hit. Everyone loved it and was asking me for the recipe, so I wanted to share it with you!
It's amazing out quickly this puff pastry cherry tart comes together in just one hour with only 10 simple ingredients.
The puff pastry gets buttery and crispy on the outside. And the homemade cherry filling is fruity and juicy on the inside.
Plus this easy cherry strudel tastes great on its own for dessert. Or serve it with a scoop of vanilla ice cream or a drizzle of vanilla sauce.
This was inspired by my almond cherry coffee cake, and pairs well with light summer recipes like vegetarian stuffed zucchini boats and chicken Caesar salad.
Growing up in Germany, I fell in love with fruit strudels. The most popular strudel in Germany is Apfelstrudel, but it's also made with other fruit, berries, and even cheese. This particular strudel is called Kirschstrudel in German, which translates to “cherry strudel”.
Traditional German strudel is made with a dough similar to phyllo dough called Strudelteig. The flaky, buttery layers are so delicate and practically melt in your mouth.
However, since these cherries are left whole, they are pretty heavy and I find that firmer puff pastry works better to hold cherry strudel together compared to thinner phyllo dough.
And for more delicious strudel recipes, try blueberry strudel with phyllo dough, fresh strawberry strudel, sweet cheese strudel, authentic German apple strudel, mini apple strudel, fresh peach strudel, and raspberry strudel.
Ingredients and Notes
- Puff pastry - Allow your puff pastry sheets to thaw according to the package's instructions.
- Cherries - I like using fresh pitted cherries, but you can substitute a can of sour or tart cherries in juice.
- Granulated sugar - You can substitute brown sugar.
- Lemon zest and Lemon juice
- Cornstarch - I like cornstarch as a thickener for the cherry filling since it makes the color a little brighter, and you don't need to use very much to get the right texture.
- Bread crumbs - Use either Panko bread crumbs or unseasoned bread crumbs to soak up excess moisture to prevent the bottom from getting soggy.
- Sliced almonds - You can leave the nuts out of the strudel if you desire.
- Egg - Essential to get the puff pastry to stick together when you shape it into a log.
- Powdered sugar - Optional topping; you can leave your braided strudel plain.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Simmer the pitted or canned cherries, water or the remaining juice in the can, granulated sugar, lemon zest, and lemon juice for 10 minutes.
2. In a small bowl, whisk the cornstarch and 3 tablespoons of either water or the juice from the canned cherries until it forms a smooth mixture.
3. Stir the cornstarch slurry into the saucepan. Boil for one minute.
5. Cut slits into the dough at a 45-degree angle along the edges.
7. Spoon the cherries down the center.
9. Whisk one egg in a bowl with one tablespoon of water.
11. Alternate folding the strips of cut dough to create a braided pattern.
13. Bake for 22 to 26 minutes at 400°F, until the puff pastry is golden brown.
4. Roll out the thawed, cold puff pastry dough to be about 26 cm x 35 cm.
6. Sprinkle the bread crumbs down the center of the puff pastry.
8. Sprinkle the sliced almonds on top of the cherries.
10. Brush the egg wash onto the cut slits of pastry dough.
12. Brush the top and sides of the braided puff pastry with the remaining egg wash.
14. Let cool for 10 minutes, then dust with powdered sugar. Slice & enjoy!!
Carissa's Kitchen Tip
An egg mixed with a little water creates an egg wash, which helps the puff pastry stick to itself. And it creates a beautiful golden brown color.
I recommending using a pastry brush to easily brush the egg wash on the puff pastry dough.
Recipe Tips
- Slicing: To get perfect slices, use a serrated knife. Read my post on essential knife skills you need to know for more info.
- Assembly: I recommend assembling your strudel on a large sheet of parchment paper on your baking sheet. Then you don’t have to try transferring the unbaked pastry and risk tearing or dropping it.
- Underbaking: Avoid underbaking your cherry strudel by pulling it out of the oven only once all the puff pastry is golden brown. I’ve unfortunately pulled mine out a little early before, and the inside was still raw.
- Thawed Pastry: Ensure your puff pastry is fully thawed before rolling it out, otherwise it could crack or tear. I usually allow mine to thaw overnight in the fridge, but check the package's instructions.
- Bread Crumbs: The bread crumbs help soak up excess juice from the cherries to prevent the bottom of your cherry strudel from getting soggy. I learned this strudel technique from my great-Grandma, and it’s a total lifesaver!
Variations
- Instead of puff pastry, you can use phyllo dough to make crispy mini cherry strudel. Just follow the same instructions for my mini blueberry strudel.
- You can also use cherry pie filling for an easier & sweeter cherry filling.
- You can substitute frozen cherries - just add a couple extra minutes to the cooking time.
- Instead of braiding the puff pastry, you can skip the step of cutting diagonal slits and just fold the dough in thirds over the cherry filling. Then cut half a dozen short slits on top for steam vents.
- Instead of almonds, feel free to leave them out or substitute other chopped nuts like hazelnuts, walnuts, or pistachios.
Storage
Cherry strudel is best served warm, straight from the oven. You can store cooled cherry strudel for up to 3 days at room temperature in an airtight container.
I don't recommend storing strudel in the fridge or freezer, since it will make the crust soggy and mushy.
Related Recipes
Looking for more German-inspired fruit pastry recipes like this? Try these:
Cherry Strudel
Ingredients
- 1 sheet puff pastry (thawed according to package instructions)
- 1½ cups fresh pitted cherries (or one 14.5 ounce can of tart or sour cherries in juice)
- ¼ cup granulated sugar
- 1 Tablespoon lemon zest (from a whole medium lemon)
- 1 Tablespoon lemon juice (from half a medium lemon)
- 1 Tablespoon cornstarch
- ¼ cup Panko bread crumbs (or unseasoned bread crumbs)
- ¼ cup sliced almonds
- 1 large egg
- ¼ cup powdered sugar
Instructions
Make the Cherry Filling
- Measure 3 tablespoons of either water or the juice from the canned cherries into a small bowl. Set aside.
- Pour the rest of the pitted or canned cherries into a small saucepan. Add either ¼ cup of water or the remaining juice in the can, if using canned cherries. Add the granulated sugar, lemon zest, and lemon juice. Simmer for about 10 minutes, until the cherries soften.
- Add the cornstarch to the small bowl of the water or reserved syrup, and whisk with a fork until it’s smooth.
- Stir the cornstarch slurry into the boiling saucepan of cherries, and continue to boil for one minute, stirring constantly.Remove the saucepan from the heat and set aside to cool and thicken.
Assemble the Strudel
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Use a rolling pin to roll out the thawed, cold puff pastry dough to press any seams or cracks in the dough together. It should be about 26 cm x 35 cm.
- Place the puff pastry on the prepared baking sheet. Cut 3 inch long slits into the dough at a 45-degree angle spread out 1 inch apart along the two long edges of the dough.
- Sprinkle the bread crumbs down the center of the puff pastry. Spoon the cooled cherry filling down the center on top of the bread crumbs. Sprinkle the sliced almonds on top.
- Make an egg wash by whisking one egg in a small bowl with one tablespoon of water. Brush the egg wash onto the cut slits of dough.
- Alternate folding the strips of cut dough over the cherry filling to create a braided pattern.Brush the top and sides of the braided puff pastry with the remaining egg wash.
- Bake for 22 to 26 minutes, until the puff pastry is golden brown.Let cool for 10 minutes, then dust with powdered sugar. Slice & enjoy!!
Notes
- Assembly: I recommend assembling your strudel on a large sheet of parchment paper on your baking sheet. Then you don’t have to try transferring the unbaked pastry and risk tearing or dropping it!
- Underbaking: Avoid underbaking your cherry strudel by pulling it out of the oven only once all the puff pastry is golden brown. I’ve unfortunately pulled mine out a little early before, and the inside was still a little raw.
- Thawed Pastry: Ensure your puff pastry is fully thawed before rolling it out, otherwise it could crack or tear. I usually allow mine to thaw overnight in the fridge, but check the package instructions of yours.
- Filling Variations: You can also use cherry pie filling for an easier & sweeter cherry filling. Or substitute frozen cherries - just add a couple extra minutes to the cooking time.
- Braiding Variation: Instead of braiding the puff pastry, you can skip the step of cutting diagonal slits and just fold the dough in thirds over the cherry filling. Then cut half a dozen short slits on top for steam vents.
- Storing: Cherry strudel is best when eaten fresh and warm. You can store cooled leftovers in an airtight container at room temperature for up to 3 days.
Ginny
AMAZING! This was so easy to put together but looked like it took me a lot more work than it did. Thank goodness for storebought puff pastry lol! Such an impressive bake!!
Carissa Erzen
I'm so glad to hear that! I love baking from scratch but store bought puff pastry just can't be beat!
Rolf
Well filled and delicious strudel
Carissa Erzen
Thank you!
shkalen
I loooove strudels!