Sink your fork into the irresistible Creamy Cherry Strudel – a Central European-inspired delight where crisp, flaky phyllo dough embraces a luscious filling of ricotta, cream cheese, and juicy cherries. The blend of sweet and tangy fruit with velvety dairy is perfectly tucked within golden layers, then showered with a snowy dusting of powdered sugar. Whether you’re hosting a special brunch or simply craving a decadent dessert, this Creamy Cherry Strudel will dazzle both your tastebuds and your table.
Ingredients You’ll Need
Despite its show-stopping look, this strudel relies on a handful of easy-to-find ingredients, each one bringing something vital to the table. Pay attention to the details—quality cheeses, bright cherries, and that crisp phyllo dough are the keys to achieving Creamy Cherry Strudel perfection.
- Phyllo dough (16 oz, thawed): These tissue-thin pastry sheets bake into shatteringly crisp layers that are the hallmark of a great strudel.
- Unsalted butter (½ cup, melted): Brushed between the phyllo sheets, it adds flavor and produces that gorgeous golden-brown crust.
- Fresh or canned pitted cherries (2 cups, well-drained if canned): Cherries bring vibrancy, tang, and a juicy pop to every bite.
- Cream cheese (½ cup, softened): Adds a silky, creamy body to the filling, acting as the backbone for that rich, dreamy texture.
- Ricotta cheese (½ cup): Enhances the filling’s lightness and subtle creaminess, balancing the dense cream cheese.
- Granulated sugar (⅓ cup): Sweetens the cream filling and draws out the natural flavors of the cherries without overpowering them.
- Cornstarch (1 tablespoon): Gently thickens the filling, keeping it creamy and preventing sogginess.
- Vanilla extract (1 teaspoon): Lends a classic warmth and an aromatic depth to the ricotta and cherry combo.
- Almond extract (½ teaspoon): A secret weapon—just a splash enhances the cherry flavor and adds sophistication.
- Powdered sugar (¼ cup, for dusting): The final flourish for a beautiful and sweet finish.
How to Make Creamy Cherry Strudel
Step 1: Prepare the Creamy Cherry Filling
Start by beating together the cream cheese, ricotta, granulated sugar, cornstarch, vanilla extract, and almond extract in a mixing bowl. You want the mixture to be smooth and velvety, so everything blends seamlessly. Gently fold in the cherries last—this keeps them whole and distributes them evenly without smashing.
Step 2: Layer and Butter the Phyllo
On a clean, dry surface, lay out your first sheet of phyllo dough. Brush it lightly with melted butter, then repeat with another sheet on top, continuing until you’ve stacked 6 to 8 layers. Don’t worry if the phyllo tears a bit; just keep overlapping, and the final strudel will be perfectly rustic and crisp.
Step 3: Add the Filling and Roll
Spoon half the creamy cherry mixture along one long edge of the assembled phyllo stack, leaving a small border for sealing. Carefully roll it up into a log, tucking in the edges as you go so the filling stays neatly inside. Place seam-side down on a parchment-lined baking sheet to keep everything snug.
Step 4: Finish and Shape the Second Strudel
Repeat the layering, buttering, filling, and rolling process with the remaining phyllo and cherry mixture. Each strudel will bake up golden and beautifully filled, so take your time and don’t rush this step!
Step 5: Bake to Golden Perfection
Brush the tops with any leftover melted butter and pop the strudels in a preheated 375°F (190°C) oven for 30 to 35 minutes. Bake until they’re crisp and deeply golden—your kitchen will smell incredible!
Step 6: Cool and Dust with Powdered Sugar
Let the strudels cool slightly (they’ll slice more neatly). Finish with a generous dusting of powdered sugar for that signature bakery-style finish. Now you’re ready to serve your Creamy Cherry Strudel!
How to Serve Creamy Cherry Strudel
Garnishes
Turn each serving of Creamy Cherry Strudel into a masterpiece with thoughtful garnishes. A swirl of whipped cream or a scoop of vanilla ice cream adds extra indulgence, while a scatter of toasted sliced almonds brings lovely crunch. For extra color, a sprig of mint or a few fresh cherries always makes the plate pop.
Side Dishes
While this strudel shines on its own, it’s even more special alongside a cup of strong coffee, a pot of black tea, or even a sweet dessert wine. If you’re serving brunch, think about a fruit salad or a platter of cheeses—the creamy, tangy filling is a natural companion for both.
Creative Ways to Present
Cut your Creamy Cherry Strudel into thick, bakery-style slices or serve it in dainty spirals for an elegant high-tea look. Layer a few slices overlapping on a vintage platter for a rustic feel, or create single-serve “rollups” baked in muffin tins to give each guest their own special treat.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extra Creamy Cherry Strudel, allow it to cool completely before storing. Wrap leftover slices tightly in plastic wrap and place in an airtight container. Stored this way, the strudel will stay fresh and flavorful for up to three days in the refrigerator, though the pastry will soften a bit.
Freezing
To enjoy strudel any time, freeze baked and cooled slices individually. Place them on a tray to freeze solid, then transfer to freezer bags. They’ll keep for up to two months. For best results, avoid dusting with powdered sugar until after reheating.
Reheating
Restore your Creamy Cherry Strudel’s crunch by warming slices in a 350°F (175°C) oven for about 10 minutes. The phyllo will crisp up, and the filling will be perfectly gooey again. Avoid using the microwave, as it tends to make the pastry soggy rather than flaky.
FAQs
Can I use frozen cherries instead of fresh or canned?
Absolutely! Frozen cherries work beautifully—just be sure to thaw and drain them well before folding into the filling to avoid excess moisture.
What if I don’t have ricotta cheese?
You can substitute an extra half cup of cream cheese for the ricotta, or use mascarpone for an even creamier twist. The filling will be slightly denser, but still delicious.
How do I keep phyllo dough from drying out?
Phyllo dough dries out quickly, so keep it covered with a clean, slightly damp kitchen towel while you work. Only uncover the sheets one at a time as you layer and butter them.
Can I make Creamy Cherry Strudel ahead of time?
Yes—assemble your strudel, cover it well, and refrigerate for up to 24 hours before baking. This is perfect for stress-free entertaining, so you can simply pop it in the oven when needed.
Is it possible to add other fruits or flavors?
Definitely! Try mixing in blueberries, raspberries, or even diced apricots along with the cherries. A bit of lemon zest or a splash of orange liqueur also makes for a fun flavor upgrade.
Final Thoughts
Get ready to wow your family and friends with Creamy Cherry Strudel—there’s something truly magical about the combination of crisp pastry and creamy, fruity filling. This recipe will transform ordinary cherries into a dessert you’ll crave again and again. Dive in, have fun, and let each bite transport you to the heart of Europe!
Print
Creamy Cherry Strudel Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Central European
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet cherries and creamy cheese filling wrapped in crispy phyllo dough with this easy-to-follow recipe for Creamy Cherry Strudel.
Ingredients
Phyllo Dough:
- 1 package phyllo dough (16 oz, thawed)
- 1/2 cup unsalted butter (melted)
Cheese Filling:
- 2 cups fresh or canned pitted cherries (well-drained if using canned)
- 1/2 cup cream cheese (softened)
- 1/2 cup ricotta cheese
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Additional:
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare Filling: Beat together cream cheese, ricotta, sugar, cornstarch, vanilla, and almond extract until smooth. Fold in cherries.
- Layer Phyllo: Layer phyllo sheets with melted butter, spoon creamy cherry mixture, roll into logs, and place on baking sheet.
- Bake: Bake for 30-35 minutes until golden brown.
- Finish: Cool slightly, dust with powdered sugar, slice, and serve.
Notes
- For extra crunch, add breadcrumbs or ground almonds between phyllo layers.
- Best served warm but can also be enjoyed at room temperature.
- Leftovers can be reheated in the oven for crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
