Description
There’s a reason this dessert has been around for centuries, and why Cherry Strudel Deserves a Spot on Your Table.
Ingredients
Units
Scale
- 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
