Imagine sinking your fork into a golden, flaky puff pastry that crackles with each bite, revealing a luscious, ruby-red cherry filling that bursts with sweet-tart flavor. This Austrian Cherry Strudel isn't just a dessert—it's a culinary journey that transforms simple ingredients into a masterpiece that will have your taste buds dancing and your guests begging for the recipe. Whether you're a baking novice or a pastry pro, this irresistible treat promises to elevate your dessert game and transport you straight to the charming cafés of Vienna!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Austrian
Serves: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups fresh or frozen cherries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- If using frozen cherries, ensure they are fully thawed and drained to avoid excess moisture in the strudel.
- In a mixing bowl, combine the cherries, sugar, cornstarch, and vanilla extract. Stir gently until the cherries are evenly coated with the mixture. This will help thicken the filling and enhance its flavor.
- On a lightly floured surface, roll out the thawed puff pastry sheet to smooth out any creases and to slightly enlarge its size. Aim for a rectangular shape, approximately 12x14 inches.
- Place the cherry mixture along one long edge of the puff pastry, leaving about 2 inches of space from the edge. Be sure to spread the filling evenly, but avoid overfilling to prevent leaks.
- Fold the edges of the pastry over the filling to secure it. Start by folding the long sides over the filling, then roll the pastry tightly from the filled edge to the opposite edge, creating a log shape.
- Transfer the rolled strudel to the prepared baking sheet, seam side down. Pinch the ends to seal and tuck them under slightly for a neat appearance.
- Brush the top of the strudel with the beaten egg to give it a beautiful golden color when baked. This will also help the pastry achieve a nice shine.
- Bake the strudel in the preheated oven for about 25 minutes, or until it is puffed up and golden brown. Keep an eye on it during the last few minutes to ensure it doesn't over-brown.
- Once baked, remove the strudel from the oven and allow it to cool for a few minutes on the baking sheet before transferring it to a wire rack to cool slightly.
- Before serving, dust the strudel with powdered sugar for an elegant finish. Slice into pieces and enjoy warm or at room temperature.
Tips
- • Keep your puff pastry cold until you're ready to use it to ensure maximum flakiness • Drain cherries thoroughly to prevent a soggy bottom • Use a sharp knife to make small decorative slits on top of the strudel for steam release • Don't rush the cooling process—letting the strudel rest helps the filling set • For an extra flavor boost, add a sprinkle of almond slivers or a dash of cinnamon to the cherry filling • Serve warm with a scoop of vanilla ice cream for the ultimate indulgence • Store leftovers in an airtight container and reheat briefly in the oven to restore crispness
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 30mg
