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This cherry strudel is the kind of treat that feels fancy but is secretly easy to make. It’s crispy, fruity, and just the right amount of sweet, perfect for impressing guests or treating yourself. Plus, it uses filo pastry, which means that gorgeous crunch is built right in.
Cherry strudel isn’t just a dessert; it’s like a love letter from the past! This flaky, fruity treat has been around for centuries, winning hearts across Europe and beyond. Originally from Austria, strudel became famous for its thin, crispy layers and juicy fillings, often shared during family celebrations or cozy afternoons with friends.
But this isn’t just about history; making this Homemade Filo Pastry Cherry and Cranberry Strudel is a love story of its own. You layer that delicate filo pastry, pour in a sweet, tart fruit filling, and roll it up like a warm hug. Plus, it’s not all about looks and taste; cherries and cranberries pack a punch of antioxidants and vitamins, making this dessert a sneaky way to treat yourself while doing something good for your body. So, ready to dive into the world of flaky, fruity deliciousness? This Homemade Filo Pastry Cherry and Cranberry Strudel recipe is your ticket to a little taste of history, a lot of love, and all the crispy goodness your heart desires
Homemade Filo Pastry Cherry and Cranberry Strudel
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 depending on size 1x
- Category: Dessert
- Method: Easy
Description
There’s a reason this dessert has been around for centuries, and why Cherry Strudel Deserves a Spot on Your Table.
Ingredients
- 8–10 sheets of filo pastry (I used 10)
- Olive oil (enough for brushing each sheet)
- 2 cups pitted cherries (frozen works great!)
- 1 cup cranberries (also frozen)
- 1 cup sugar
- 4 tablespoons water (or cherry juice from a jar of pitted cherries)
Instructions
- Leave your filo pastry in the fridge overnight to thaw, it’ll be much easier to handle.
- In a saucepan, mix the sugar, half the cherries, half the cranberries, and the water.
- Bring it to a boil, then lower the heat and let it simmer for about 10–15 minutes, stirring often.
- Toss in the rest of the cherries and cranberries, cooking for another 3–5 minutes.
- This keeps some of the fruit chunky for a nice texture.
- Lay a clean tea towel on your counter.
- Place one sheet of filo on it, brush with olive oil, and stack the next sheet on top.
- Keep going until all 10 sheets are layered and brushed.
- Preheat your oven to 350°F (180°C).
- Spread the fruity filling in a line along the long edge of your filo stack, leaving a 1–2 inch border at both ends.
- Fold in the short edges, then roll it up tightly like a log.
- Transfer your strudel to a baking tray lined with parchment paper.
- Bake for 25–30 minutes, or until the pastry is golden and crisp.
- Dust with powdered sugar, spoon extra fruit on top, or add a scoop of vanilla ice cream. It’s dessert heaven.
- Next time, try spreading a layer of mascarpone cheese on the filo before adding the fruit. Trust me, it’s worth it.
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Why you will love this Homemade Filo Pastry Cherry and Cranberry Strudel and make it your next project
It has Flaky layers, juicy cherries, and just a hint of tartness, and this Homemade Filo Pastry Cherry and Cranberry Strudel sounds dreamy, right? It is easier than you think and so satisfying.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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This sounds scrumptious, Esme
Thanks Robbie, always trying out something different to serve the family. Hope you will try it and let me know what you think of it.