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Cherry Strudel

Light, crisp, flaky pastry is the perfect gateway to the luscious cherry and almond filling that's just inside this delicious dessert. Served either warm or cold, this is a classic recipe that makes a beautiful presentation with just a dusting of Confectioner's sugar as a final touch.
Course Brunch, Desserts
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 slices

Ingredients

For the Dough

  • 2 cups all-purpose flour
  • 1 tbsp. sugar
  • 1 egg plus 1 yolk
  • 3 tbsp, vegetable oil
  • 1/2 - 3/4 cup ice water
  • 1/4 cup melted butter
  • Confectioner's sugar for dusting
  • large pastry cloth to roll out the dough on to
  • 2 lbs. Bing cherries, washed and pitted or 2 one pound cans of cherries, drained (Not pie filling!)
  • 1 1/2 cups white bread crumbs or sponge cake crumbs
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1 cup ground, whole blanched almonds (you can grind them in a food processor)

Instructions

Prepare the Dough

  1. Sift together the flour, sugar and salt into a medium bowl. Make a well in the center and add the egg, egg yolk, and vegetable oil. Stir together until mixed. Gradually stir in the ice water and mix into the flour until the dough is stretchy but not sticky. Transfer to a floured board or counter and knead for 3 minutes until smooth and elastic. Cover with a tea towel and let stand for 15 minutes.
  1. Preheat oven to 350 degrees. Grease a large baking sheet and set aside. While the dough is resting, prepare the filling mixture.
  2. In a large bowl, combine fresh pitted cherries or canned, drain cherries. add white bread crumbs or sponge cake crumbs. Add sugar, cinnamon, and ground almonds. Toss all ingredients to make sure they are well combined. Note: you can grind the almonds in a food processor fitted with the steel blade. Set aside.
  3. After 15 minutes, lay out a large pastry cloth and sprinkle it with flour. Roll out the dough onto the cloth into a rectangle and roll it as thin as you can. Brush the dough with the melted butter and spread the cherry filling evenly over the dough, leaving a 1/4 inch border. Roll the dough up neatly, into a roll, using the edges of the pastry cloth to help you ease it along. Tuck the ends under so no filling leaks out. Place on the greased baking sheet.
  4. Brush the top of the strudel with melted butter and bake for 35-40 minutes or until the strudel is golden brown. Let cool after removing from oven. Dust generously with Confectioner's sugar before serving.