Cherry Strudel
Fragrant, delicate, and very tasty. Perfect for any occasion. Cherry strudel is homemade pastry with character: a crisp crust, juicy berries, and a nutty note. Light, yeast-free, and full of cherry goodness. Ideal with coffee, tea, or as the finish to dinner. Simple, impressive, Viennese style.
Updated : 14 June, 2026
Easy
More than 1 hour.
Ingredients
Dough
220 grams
Wheat flour
120 milliliters
Water
2 tablespoon
Vegetable oil
0.5
Eggs
1 grams
Salt
Filling
500 grams
Frozen cherries
120 grams
Sugar
80 grams
Almond
50 grams
Breadcrumbs
3 tablespoon
Vegetable oil
Brushing
0.5
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients for the dough. Sift the flour. Warm the water until it is lukewarm.
Step 2
Crack the egg into a bowl and beat it with a fork. Use half for making the dough, and keep the rest for brushing the roll before baking.
Step 3
Combine the sifted flour, lukewarm water, half of the beaten egg, vegetable oil, and salt. Knead into a smooth, uniform dough. Shape it into a ball, wrap it in plastic wrap, and leave it in a warm place for about 2 hours.
Step 4
Place the frozen cherries in a colander and leave them to thaw until the juice drains off. At the same time, combine the sugar, ground almonds, and breadcrumbs, mixing thoroughly until even.
Step 5
Preheat the oven to 180°C (350°F). Dust the dough with flour, roll it out slightly with a rolling pin, then transfer it to a lint-free linen towel and stretch it gently with your hands from the center toward the edges, carefully pulling out the corners.
Step 6
Brush the stretched dough evenly with vegetable oil. Sprinkle it with the sugar and almond mixture, leaving about 1 cm (about 3/8 inch) from the edges. Spread the prepared cherries on top. Using the towel, carefully roll the dough into a tight log along the short side, folding in the edges and sealing the seams well.
Step 7
Transfer the strudel to a baking sheet lined with parchment paper, seam side down. Brush it with the remaining beaten egg. Bake the cherry strudel for about 40 minutes at 180°C (350°F).
Step 8
Let the strudel cool for 15–20 minutes after taking it out of the oven, then cut it into portions. Serve warm with a scoop of your favorite ice cream. Enjoy your meal!
Author note
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