Cherry Strudel
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!
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.
Nutrition
Serving: 1servingCalories: 208kcalCarbohydrates: 25gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 16mgSodium: 78mgPotassium: 89mgFiber: 1gSugar: 11gVitamin A: 38IUVitamin C: 3mgCalcium: 18mgIron: 1mg
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