Cherry strudel is a popular pastry introduced by German and Austrian immigrants. Strudel means “whirlpool” or “eddy” in German. The pastry is assembled flat and then rolled into a log. The interior layers create the swirled shape that give strudels their name. Strudels are often eaten as a breakfast treat in America, though they also serve as a great dessert. Strudels can be filled with any combination of fruits. Meat and cheese variations are common as well. In the Midwest and Northeast, where cherries grow abundantly, these cherry strudels are especially common.
Recipe Servings: 4
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
40 minutes
Total Time
2 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:
- 3 cups all-purpose flour, plus extra as needed
- ¼ cup unsalted butter chilled and 1¾ cups at room temperature
- 1 tsp salt
- 1 Tbsp lemon juice
- 1 cup and 3 Tbsp cold water, more as needed
Filling:
- Nonstick cooking spray, as needed to grease baking sheet
- 2 Tbsp brown sugar
- 2 Tbsp all-purpose flour
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1½ cups cherries, fresh or frozen
Assembly:
- Powdered sugar, as needed for topping
Directions
- Place flour in a large mixing bowl. Cut the ¼ cup of cold butter into small pieces and add it to the flour. Cut the butter into the flour using a pastry cutter or fork until the mixture resembles cornmeal.
- Add salt and lemon. Combine lightly. Begin to add the water in increments until the dough holds together.
- Flour a work surface and begin to knead the dough. Knead until the dough is smooth and elastic, at least 3 minutes. Shape the dough into a 9-inch square, wrap in plastic, and refrigerate for at least 30 minutes.
- In a medium bowl, mix together the remaining flour and butter until smooth. Lightly flour a sheet of waxed paper and turn dough out on it. Shape into an 8-inch square, top with another sheet of wax paper, and refrigerate 30 minutes.
- Take out the first square of dough, place it on a floured surface, and roll it into a 12-inch square. Take out the butter square, remove it from its paper, and place it in the center of the dough. Fold the dough to encase the butter.
- Using a rolling pin, pat the square of dough into a long rectangle. Keep everything lightly floured as you work. When the rectangle is about 20 inches long, brush extra flour off the top of the dough and fold each end into the middle. Then fold this piece in half again and tap the dough into a rectangle again. Make sure to always stretch the dough out in the same direction. The dough should stay cold as you work, if it gets warm, wrap it and refrigerate for 30 minutes before continuing to work.
- After you have stretched and folded the dough back into a rectangle two times, you have completed two turns. You need to do six turns. After six, the pastry can be rolled out flat and used.
- Preheat oven to 350°F. Grease a baking sheet.
- In a flat dish, mix together brown sugar, flour, salt, and cinnamon.
- Dredge cherries in flour mixture, coating evenly.
- Roll out dough on a floured surface to make rectangle, 12 x 16-inch.
- Spoon cherries onto the half of the rectangle. Leave an inch of dough exposed along the edge.
- Starting on the side with the filling, roll the pastry into a log and tuck in the ends.
- Place seam side down on the baking sheet.
- Bake 35–40 minutes until light gold.
- Cool on a wire rack before dusting with powdered sugar.
For Dough:
For Filling:
For Assembly:
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