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Cherry Strudel with Puff Pastry
Instructions
I get the ingredients for the cherry puff-pastry strudel ready. Take the pastry out of the freezer straight away and leave it on the counter. While the filling is being made, it will become pliable enough to roll out. Preheat the oven to 190°C.
Remove the pits from the cherries.
It is best to combine the starch, vanillin and sugar in a separate bowl first. That way no lumps form when you heat the filling.
Pour this mixture over the cherries placed in a saucepan.
Begin heating the filling, stirring it constantly. When the released juice and starch start to thicken, turn off the heat.
To speed up cooling, place the saucepan of hot cherries in cold water (this takes about 7 minutes).
Dust the work surface with flour. Shop-bought puff pastry usually comes in squares with 20 cm sides. You can make 2 small strudels from it, or 1 large one by overlapping 2 sheets. Dust the dough with flour too and roll it out to 2–3 mm, pressing the joining strip especially firmly.
Using your hand or a brush, spread the soft butter over the sheet, leaving a 3–4 cm border all the way round. Although puff pastry already contains plenty of fat, the extra butter helps the layers separate better.
Sprinkle sugar on top.
To give the strudel extra charm, scatter over the almond slices as well (you can replace them with any chopped nuts).
Along the edge, leaving the ungreased section free, arrange the cherry filling.
Carefully roll it up into a log.
Pinch the ends very tightly, along with the free lengthwise edge of the dough running the full length of the roll.
Transfer the strudel to a lined baking sheet, curving it into a horseshoe shape.
Brush the top with egg yolk.
Bake the strudel for half an hour.Once it cools, the pastry will settle a little. Dust the glossy crust with powdered sugar, cut the strudel into pieces convenient for serving, and then divide them into portions. All that is left is to enjoy this quickly made dessert to the full.
Tips
- 1
Thicken with starch – the "secret" to keeping the pastry dry. Raw cherries release a lot of juice and the dough gets soggy. Starch binds the moisture.
- 2
Cool the filling – the "secret" to a good shape. A hot filling softens the dough and the strudel will not roll up neatly.
- 3
Pinch the seams – the "secret" to no leaks. Pinch the ends and the lengthwise edge tightly and the juice will not run out.
- 4
Yolk on top – the "secret" to a glossy finish. Brushing with egg yolk gives a ruddy, glossy crust. The same principle works for other kinds of strudels and rolls.
FAQ
Which puff pastry should I choose? +
Yeasted puff pastry is ideal – it is fluffier and more "strudel-like". The alternatives are yeast-free puff pastry (crispier) and plain puff pastry (the classic choice for strudel). Make sure the frozen pastry is fresh, with no signs of being refrozen (no ice crystals). Do not use pastry that has thawed and been frozen again, as it loses its layers, or pastry that is past its date. Defrost it at room temperature for 30–40 minutes, not in the microwave. Roll it out on a floured surface to 2–3 mm – any thinner and it will tear, any thicker and it will not bake through. For a more premium result you can use homemade puff pastry, which takes a day to make.
What can I use instead of almond slices? +
There are plenty of alternatives: chopped walnuts (30 g, for a bolder flavour), crushed hazelnuts (30 g, milder), cashews (30 g), pine nuts (20 g, more aromatic), chopped pistachios (30 g), desiccated coconut (20 g) or candied cherry or orange peel (30 g, for a nut-free option). Use fresh nuts with no rancid smell. Toasting them brings out more aroma (5 minutes in a dry frying pan). Do not use salted or sweetened nuts, as they will spoil the taste. For a lighter version you can leave the nuts out altogether, or use a mix of two or three kinds for something more special.
How long does the strudel keep? +
In a container at room temperature it keeps for 2 days. Wrapped and kept in the fridge, it lasts 4–5 days. Any longer and the pastry goes stale and loses its crisp crust. Before serving a chilled strudel, give it 10 minutes at 150°C in the oven to bring back the crispness, or 30 seconds in the microwave to warm it. It keeps in the freezer for up to 1 month, wrapped. Defrost it in the fridge for 6–8 hours, or reheat it straight away in the oven for 15 minutes at 170°C. The strudel is at its best in the first 6 hours after baking. Dust it with powdered sugar just before serving. Do not leave it at room temperature for longer than 2 days, as the cherry filling will turn sour.
What goes best with strudel? +
The Austrian classic is a scoop of vanilla ice cream. It is also lovely with whipped cream, with a cup of coffee with milk (Viennese coffee-house style), with hot cocoa or a cappuccino, or with black tea and lemon. It pairs well with a glass of sweet dessert wine (muscat or Tokaji) or a liqueur (cherry or almond). With a glass of prosecco it makes a nice treat, while a cup of hot milk is the version for children. It also goes with a berry sauce (cherry or raspberry), and for a more indulgent serving you can add a scoop of pistachio ice cream. With 30% sour cream it becomes a homely, old-fashioned treat. It is a versatile dessert for cosy tea-time and for entertaining guests.
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