These cherry strudels so flaky and delicious! This recipe is so simple, nobody will believe it’s this easy to make!
A Cherry Puff Pastry
This cherry strudel recipe is a real crowd pleaser! A can of cherry pie filling and some sheets of filo pastry are practically all you need to create this crispy, sweet dessert. I’ve seen lots of easy strudels use puff pastry, but the super thin layers of the film party all layered together make the flakiest, crispest outer skin that is practically perfection!
How To Make A Cherry Strudel
Recipe Prep – Start by preheating your oven to 410 degrees F (210 degrees C). You’ll also want to line a large baking tray with parchment paper or a silicone baking mat.
Make The Filling – Place the cherry pie filling, vanilla, sugar and cornstarch into a bowl and mix everything until it’s nice and smooth.
Prep The Layers – Place one sheet of Fillo pastry onto your baking sheet. You’ll want to place the longest edge facing you and then brush it lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Keep repeating this step until you have 5 sheet layers of Fillo pastry. On your final sheet, brush lightly with butter again.
Add The Filing – Next, place the cherry filling mixture along the longest edge of the pastry dough. Lay it neatly in a line about half of an inch away from the edge. Be sure to leave a one inch gap at either end. You’ll probably have some of the cherry filling left over which is completely fine.
Fold – Take the 1/2 inch gap you left nearest you and gently fold over the cherry pie filling. Then gently continue to roll your strudel up until you get to the end.
Check Your Seam – Hopefully you will end up with the seam side down on the baking tray, if not you will need to flip it. It will be fragile, so be careful! I used a spatula to lift half of it up to a hand under there. Then I used the spatula again to help hold the other end while I flipped it.
Coat It – Fold your ends underneath the strudel. Next, beat the egg and then brush it over the top of the dough.
A Couple Cuts – Slash across the top of your strudel a few times. This will allow the steam to exit while it’s baking.
Bake – Place the cherry strudel in the oven and bake it for about 15-20 minutes. The dough should be golden and crisp and the filling should be bubbling.
Chill – Let the strudel cool for at least 45 minutes before slicing into 8 pieces and enjoying. I dusted my strudel lightly with icing sugar before cutting.
Tips & Storage
Recipe Variation – If you want to make it simpler, you don’t even need to add the vanilla and sugar. I just wanted to jazz up the cherry pie filling a bit, but that’s totally up to you!
Serving – You can either serve at room temperature or reheat for 1 minute in the microwave. It’s also lovely with ice cream!
Storage – You can keep these cherry strudels in an airtight container, at room temperature, for 3 days.
More Delicious Cherry Dessert Recipes
If you enjoyed this cherry strudel recipe, you might like one of these too…
- Cherry Streusel Bars
- Chocolate Cherry Thumbprint Cookies
- Easy Cherry Hand Pies
- Chocolate Cherry Dessert Croissants
- 3 Ingredient Cherry Pie Filling
Cherry Strudel Recipe
- 14 oz cherry pie filling, 1 can
- 1 tsp vanilla extract
- 2 tbsp light brown sugar
- 2 tsp cornstarch, or ground arrowroot
- 5 sheets filo pastry, ready made
- 3 tbsp butter, melted
- 1 egg, medium sized
- Preheat the oven to 410F/210C and line a large baking tray with a silicone mat.
- Place cherry pie filling, vanilla, sugar and ground arrowroot/cornstarch into a medium sized bowl and mix until smooth.
- Place one sheet of filo pastry onto your baking sheet, longest edge facing you, then brush lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Repeat until you have layered all 5 sheets of filo pastry. On your final sheet of pastry, brush lightly with butter again.
- Place cherry pie filling along the longest edge, about 1/2 inch away from the edge, neatly in a line, leaving a 1 inch gap at either end. (You may not need all of the cherry pie filling; I had a couple of tbsp leftover.)
- Take the 1/2 inch gap you left nearest you and gently fold over the cherry pie filling. Then gently continue to roll your strudel up until you get to the end. Hopefully you will end up with the seam side down on the baking tray, if not you will need to flip it. It will be fragile, so be careful! I used a spatula to lift half of it up, then placed a hand under there, then used the spatula again to help hold the other end, then I flipped it, so the seam was on the baking tray.
- Fold your ends underneath the strudel, then lightly brush with your beaten egg.
- Slash across your strudel a few times (just to allow some steam to exit!) and then place in the oven for 15-20 minutes, until golden and crisp and the filling is bubbling.
- Leave to cool for at least 45 minutes before slicing into 8 and serving. I dusted my strudel lightly with icing sugar before cutting.