Sour cherry strudel

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Yields: 6 servings

Description Edit

Expand your baking repertoire and experiment with this sour cherry strudel. A tender, flaky crust envelops tart cherries, making for a strudel experience like no other.

Ingredients Edit

  • Cherry filling:
  • 3 pounds sour cherries, stemmed and pitted
  • 3 cups sugar
  • 1 cinnamon stick
  • Cheese filling:
  • 2 pounds ricotta cheese
  • 1/2 cup sugar (granulated or brown)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 4 egg whites
  • Dough:
  • 1 package phyllo dough
  • 2 cups unsalted butter, melted
  • 1 cup plain bread crumbs
  • 1 cup walnuts or pecans, chopped

Directions Edit

Cherry Filling:

1. In a large saucepan, combine cherries, sugar, and cinnamon. Bring mixture to a boil over medium-low heat for 30-60 minutes.

2. After cherries have cooled, strain cherries from juice and set aside. Discard any excess liquid.

Cheese filling:

3. Combine all ingredients for cheese filling in a large mixing bowl and mix well. Set aside.


4. Preheat oven to 350 degrees F.

5. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of cheese filling and then add cherry filling. Top with bread crumbs and nuts. Repeat the process until you have created 3-4 layers of dough and topping.

6. Roll up the strudel and place on a cookie sheet. Brush a thin coat of melted butter on top of strudel and bake for 45 to 50 minutes.

7. Remove strudel from oven and allow to cool before serving.

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