Claire Saffitz’s Cherry Strudel Recipe – Flaky & Delicious | Dessert Person

strudel dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: phyllo dough

Phyllo dough is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

cherries

🥗Healthier: mixed berries

💰Cheaper: canned cherries

Canned cherries are often less expensive and available year-round.

Start by mixing 2 cups of bread flour with 1/2 teaspoon kosher salt in a bowl.

In a separate bowl, combine 1 large egg, 1 1/2 tablespoons of neutral oil, and 2/3 cup of warm tap water.

Make a well in the center of the flour mixture and add the wet ingredients.

Mix with a fork until the dough comes together.

Turn the dough out onto a floured surface and knead by hand until smooth and supple, about 3 minutes.

Lightly oil a bowl and place the dough inside, seam side down, and cover it to rest for at least 1 hour or up to overnight.

For the cheese filling, mix 8 oz of cream cheese with some sugar and 1 teaspoon of fresh lemon zest in a bowl.

For the cherry filling, combine the contents of 2 jars of sour cherries with sugar, a pinch of salt, and cornstarch in a saucepan and heat gently until thickened.

Roll out the rested dough on a floured surface until thin, using a rolling pin.

Brush the rolled dough with melted butter and sprinkle almond flour over it.

Spread the cheese filling evenly over the dough, leaving edges clear.

Spoon the cherry filling along one edge of the dough.

Carefully roll the dough over the filling, tucking in the edges as you go.

Place the rolled strudel seam-side down on a baking sheet lined with parchment paper.

Brush the top with melted butter and make a few slits for steam to escape.

Bake in a preheated oven until golden brown, about 30-35 minutes.

Let cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens