Flaky Cherry Strudel

Cherry Strudel is a show-stopping dessert that combines flaky puff pastry with a juicy, almond-studded cherry filling. It’s stunning to look at, but surprisingly simple to make—perfect for family dinners, summer gatherings, or holiday tables. With every slice, you get sweet-tart cherries, buttery pastry, and the irresistible crunch of sugar crystals on top. Whether served warm with a scoop of vanilla ice cream or enjoyed as-is, this dessert never fails to impress.

Why Everyone Will Love This Recipe

• Beautiful presentation with minimal effort.
• Crispy, golden pastry paired with a tender fruit filling.
• Naturally sweet and tangy from fresh cherries.
• Crunchy sliced almonds and breadcrumbs add texture and balance.
• Ready in under an hour—no dough-making required!

What Is Cherry Strudel?

Cherry strudel is a rolled pastry dessert originating from Central and Eastern Europe, traditionally made with a delicate hand-stretched dough. This modern version uses store-bought puff pastry to simplify the process while still delivering a flaky, bakery-quality result. The filling is made from fresh cherries, sugar, breadcrumbs (to absorb moisture), and slivered almonds for added crunch. It’s baked until golden and served sliced, often with whipped cream or ice cream on the side.

Pro Tips for the Best Cherry Strudel

• Use firm, ripe cherries—they hold up better during baking.
• Pit the cherries well to avoid biting into any stray stones.
• Don’t skip the breadcrumbs—they absorb excess juice and keep the pastry crisp.
• Seal the seam on the bottom so the filling doesn’t leak during baking.
• Add a touch of cinnamon or lemon zest for a flavor boost, if desired.

Frequently Asked Questions

Can I Use Frozen Cherries?

Yes! Just thaw and drain them well before using to prevent a soggy filling.

What Can I Use Instead of Puff Pastry?

Phyllo dough is a traditional alternative but requires layering and more butter. Puff pastry is quicker and just as delicious.

Do I Need to Cook the Filling First?

No cooking required—the cherries bake down perfectly in the oven, keeping the process quick and easy.

Can I Add Spices?

Absolutely. A pinch of cinnamon or nutmeg adds warmth and depth to the cherry filling.

Can I Make This Strudel Ahead of Time?

Yes. You can assemble the strudel and refrigerate it (unbaked) for a few hours before baking. Bake just before serving for best results.

Is This Strudel Best Served Warm or Cold?

It’s delicious both ways! Warm with a scoop of vanilla ice cream is classic, but chilled leftovers also hit the spot.

How to Store Cherry Strudel

Allow the strudel to cool completely, then store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 4 days. Reheat in a 300°F (150°C) oven for 10 minutes to crisp up the pastry.

How to Freeze Cherry Strudel

Freeze the strudel after baking and cooling. Wrap tightly in foil or plastic and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 325°F (160°C) until warm and crisp.

How to Make Cherry Strudel

Step 1

Step 1

Remove pits and stems. Set cherries aside.

Remove pits and stems. Set cherries aside.

In a large bowl, combine the cherries, sugar, breadcrumbs, and sliced almonds. Mix well with a spoon until evenly coated.

Step 2

Step 2

In a large bowl, combine the cherries, sugar, breadcrumbs, and sliced almonds. Mix well with a spoon until evenly coated.

Place the puff pastry sheet on a baking tray lined with the included parchment paper.

Spread the cherry mixture down the center of the pastry, leaving a 1-inch border on all sides.

Step 3

Step 3

Place the puff pastry sheet on a baking tray lined with the included parchment paper.

Fold in the short sides, then roll up the pastry from the long side, sealing the seam on the bottom.

Step 4

Step 4

Spread the cherry mixture down the center of the pastry, leaving a 1-inch border on all sides.

Make a few diagonal slits on top to allow steam to escape. Brush with milk and sprinkle with sugar crystals.

Step 5

Step 5

Fold in the short sides, then roll up the pastry from the long side, sealing the seam on the bottom.

Bake at 350°F (180°C) for about 30 minutes, or until golden brown and puffed.

Let rest for 10 minutes before slicing. Serve warm or at room temperature.