The art of strudel and a sour cherry version
Recipe Type: Baking, Dessert
Prep Time: 
Cook Time: 
Total Time: 
Juicy on the inside, crisp on the outside, both sweet and tart, seductive and flavorful version of traditional sour cherry strudel!
  • 9 sheets of phyllo dough
  • 31 oz (900 g) sour cherries (pitted, fresh or frozen)
  • 2.8 oz (80 g) vanilla pudding powder (2 packets)
  • 5 oz (150 g) sugar
  • 1 tsp vanilla extract
  • some powdered sugar for serving
  • some oil or butter for the dough
  • some warm milk for the dough
  1. For the filling, combine cherries (if frozen, thaw them and drain the juice) with sugar, vanilla and pudding.
  2. Take 3 sheets of phyllo dough and brush each sheet with oil or butter. Stack 3 sheets on top of each other and arrange sour cherry filling on top of the third sheet, leaving a 1-inch unfilled border on all sides. Fold the sides in first, roll the dough. You will get 3 rolls. Brush them with some more oil or melted butter.
  3. Preheat oven to 180 Celsius. Line baking sheet with parchment paper. Put strudel on it and bake for about 40 minutes. While hot, brush with some warm milk, this way the crust will be softer.
  4. Let cool and sprinkle with some powdered sugar before serving. You can serve with with some vanilla ice cream.
Recipe by Honest Cooking at