A classic European strudel with a tart cherry filling balanced by sweet sugar and savory toasted almonds, wrapped in thin, crisp, flaky phyllo pastry. Perfect as a special dessert for an afternoon gathering or a weekend with the family. The aroma of cinnamon and melting butter as it bakes will fill your home with wonderful fragrance instantly.
🧂 Ingredients
🍽️ Servings: 8
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- 10 sheets phyllo pastry, ready to use
- 120 grams unsalted butter, melted
- 400 grams canned pitted cherries, drained and halved
- 80 grams granulated sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 60 grams chopped almonds, toasted
- 40 grams white bread breadcrumbs
- 2 tbsp powdered sugar, for dusting
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Preheat the oven to 190°C (375°F). Prepare a flat baking sheet and line it with parchment paper.
- 2 Make the filling: in a bowl, combine the halved cherries with the granulated sugar, cornstarch, ground cinnamon, salt, and lemon juice. Stir until the cherries are evenly coated with the dry mixture, then set aside for 10 minutes to let some of the cherry juices release.
- 3 Toast the breadcrumbs in a dry skillet over low heat for 3-4 minutes, stirring constantly, until golden and fragrant. Remove from heat and let cool. This helps absorb moisture from the filling so the pastry doesn't turn soggy.
- 4 Lay one sheet of phyllo pastry on a clean work surface lined with a cloth, and brush it evenly with a thin layer of melted butter using a pastry brush. Stack the next phyllo sheet on top and brush with butter again. Repeat until all 10 sheets are stacked, with butter brushed between every layer.
- 5 Sprinkle the toasted breadcrumbs evenly over the third of the phyllo closest to the edge, leaving about a 2-inch border on the left, right, and bottom.
- 6 Spoon the cherry mixture over the breadcrumbs, spreading it out lengthwise, then sprinkle with the toasted chopped almonds.
- 7 Fold the left and right edges of the phyllo inward to cover the ends of the filling, then gently roll from the side nearest the filling toward the other end to form a tight roll, like a log. Use the cloth to help roll it neatly without tearing.
- 8 Transfer the strudel roll to the baking sheet with the seam facing down. Brush the entire outer surface evenly with the remaining melted butter.
- 9 Bake on the middle rack of the oven for 30-35 minutes, until the pastry is evenly golden brown and looks crisp and flaky. Check at the 25-minute mark to make sure it doesn't burn.
- 10 Remove from the oven and let the strudel cool on a wire rack for 10-15 minutes so the filling firms up slightly and is easier to slice. Dust with powdered sugar before serving, and cut into diagonal slices with a serrated knife.
💡 Tips
• Use canned cherries that are thoroughly drained so the filling isn't too watery and doesn't make the phyllo soggy.
• Work with the phyllo sheets quickly and cover any unused sheets with a damp cloth, since phyllo dries out fast and cracks easily.
• Toasted breadcrumbs are the key to keeping the base of the strudel crisp, even with a filling that releases a lot of fruit juice.
• The strudel tastes best served warm with a scoop of whipped cream or vanilla ice cream on the side.
📊 Nutrition Facts / serving
265
Calories (kcal)
4 g
Protein
14 g
Fat
32 g
Carbs
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