cherry strudel

This cherry strudel comes together quickly, with only 5 ingredients, you will be enjoying it in no time!

Cherry Strudel

Puff Pastry

cherry pie filling

sugar

milk

almond extract

This cherry almond coffee cake is a great treat for a weekend family vacation or for the holidays.

Cherry Almond Danish

butter,

almond paste

flour

salt

puff pastry, connected

water

almonds,

apricot jam (optional)

water (optional)

vanilla extract

heavy cream

Using a food processor, combine butter, sugar and almond paste. Pulse until mixture comes together.

Add in egg whites and almond extract until a smooth paste forms. Mix in the flour until a sticky smooth filling is formed.

Arrange puff pastry sheet on a parchment lined sheet tray and map out the center of the pastry with the back of knife.

To make the braid: make 45 degree cuts 2 inches apart along each side of the filling. Leave a flap of dough on each end of the filling to close the Danish.

Fill the center, spreading almond filling evenly across the pastry, leaving a little a 2 inch border along the flaps without filling.

Spread cherry pie filling over almond filling focusing on the middle of the pastry, so no cherry filling leaks out. (Use mostly cherries from filling, discard gelatin)

Flip both end flaps up and to braid, make overlapping folds alternating one strip at a time over the filling at a 45 degree angle.

Brush the pastry with egg wash (egg yolk and water whisked together). Top the pastry with sliced almonds.

Bake for 22 - 25 minutes or crust is golden brown.

Make the glaze by whisking together all glaze ingredients until a smooth mixture has formed and reserve. Mix apricot jelly with 2 tablespoons of water until jam has thinned out.

Remove Danish from oven &amp; brush with apricot glaze immediately. (Go over twice for extra sheen)

Drizzle or spread glaze over warm Danish. Let cool until the glaze hardens.

Directions:

Flaky puff pastry stuffed with a fresh, tart cherries – what could be better than this easy puff pastry cherry strudel for a fruity dessert. A slice of this cherry pastry, still warm from the oven, with a scoop of ice cream is irresistible.

Puff Pastry Cherry Strudel

cherries,

white granulated sugar

lemon

lemon juice ((note 1))

cornflour (cornstarch)

25cm

breadcrumbs

cinnamon

egg egg

heavy cream (or milk)

demerara (turbinado) sugar

Preheat the oven to 200C / 180C fan / 395F. Line a large baking tray with baking paper.

Place the cherries, white sugar, lemon zest and juice in a heavy based saucepan over medium heat. Bring to a boil and let it bubble (not too furiously) for about 7-10 minutes, stirring from time to time, until the liquid has increased to the top of the cherries and the cherries are soft.

Add the combined cornflour and water, while stirring, then let it bubble for another 30 seconds or so until quite thick. Let it cool to room temperature before using - you can speed it up in the fridge.

Lay out your pastry on a long sheet of baking paper, with the long side toward you. If you need to join two sheets, use a fork to press the seam together, then roll over it gently with a rolling pin.

Imagine the pastry in 4 long quarters and place the cherry sauce in the middle two quarters spreading it only to 1 inch from either end at the sides (see my video or photos in post if you're unsure).

Mix together the breadcrumbs and cinnamon then sprinkle it over the top (this will stop the sauce from making the pastry soggy).

Mix together the egg yolk and cream and brush a little on both of the short ends. Fold the short ends up and over the ends of the cherry filling.

Now fold the long side closest to you, over the top of the cherry filling. Brush the edge of the far side with a little egg wash, then pull that over the top, pressing the seam together at the ends a little.

Fold the far side of the baking paper under the strudel. With two hands, carefully lift the strudel and sit it on one side of your baking tray, then use the side of the baking paper closest to you to roll it off and onto the tray, seam side down.

Brush the top and sides all over with egg wash, then sprinkle over the demerara sugar.

Use a sharp knife to cut slits in just the top (don't go down the sides) just over an inch apart.

Bake in the preheated oven for 35-45 minutes or until it's golden brown and flaky.

Let it cool for 10-15 minutes to make it easier to cut and so the filling isn't like molten lava. Serve with ice cream, runny custard or cream.

Great recipe! Just need you to know using your website for this on an iPhone has been 10/10 frustrating. It will not stay in place, I’ve had to screenshot pieces of it all and view it from my photos. My user experience rating of your site is 0/10.  

Can you assemble this and then freeze it for baking later? I have cherries now but want it for an event a month from now.

First Time ever to make a strudel and this was a big hit. Flavoursome with crisp puff pastry.

It looks and sounds perfect  - flaky and beautifully golden crust and a luscious cherry filling with a tough of cinnamon. Delightful!

Top 3 cherry strudel recipes from across the web

The most viewed cherry strudel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cherry Strudel

Cherry Almond Danish

Puff Pastry Cherry Strudel

Top 3 cherry strudel recipes from across the web

The most viewed cherry strudel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Strudel

Cherry Almond Danish

Puff Pastry Cherry Strudel

The most viewed cherry strudel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine