Quick Cherry Strudel
Do you feel like switching things up and making a delicious dessert? Then this recipe is perfect for you! In just half an hour, you'll have a delicious cherry strudel or pie ready to enjoy!
Cook Time
40 minutes
Ingredients
- Puff pastry (1 sheet) 250 g
- Frozen (fresh) cherries 300 g
- Sugar 60-90 g
- Corn starch 1 tbsp
- Any type of nuts (I've used sliced almond) 75-100 g
- Egg / Melted butter / oil to glaze the strudel
- Powdered sugar (to serve) 1 tsp
Instructions
- First, prepare the filling: mix the sugar and starch until smooth. In a saucepan, combine the cherries with the sugar and starch, then place over low heat. Stir constantly and bring the mixture to a boil. Remove from heat and let it cool completely
- According to the instructions, defrost the strudel dough and prepare it. roll it out into a thin layer using a rolling pin.
- Spread the prepared cherry filling over the dough, leaving the edges clear. Sprinkle the remaining dough (except the edges) with nuts, then carefully roll it up.
- Brush the strudel with beaten egg, melted butter, or oil for the crust. If desired, sprinkle with nuts before baking.
- Bake for 10 minutes at 350°F (180°C), then reduce the temperature to 320°F (160°C) and bake for another 20 minutes, until golden and crispy.
- Once the strudel has cooled, sprinkle it with powdered sugar if desired, and enjoy the incredible sweet-tart, nutty combination.
Notes
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I recommend starting by taking the dough out of the freezer and letting it thaw. Meanwhile, prepare the filling and allow it to cool completely.
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If you're short on time, you can use any jam or fruit preserve instead—though this cherry filling is truly the best option!
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Feel free to use any nuts, such as cashews, almonds, walnuts, or even pistachios. For a richer flavor, toast them first.
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Before baking, the strudel can be pierced with a sharp fork or toothpicks to prevent the dough from rising too much.
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This dessert is best served warm—especially with a scoop of vanilla ice cream on top... mmm, pure indulgence!
