Sour Cherry Strudel

Our family loves to eat strudel. Whether it’s apple, cheese, or cherry strudel. When I have time I made my own homemade phyllo dough, but this time I made it with store-bought.

This strudel is simple, easy, juicy, and delicious. It is made with instant pudding powder, which in this case is used to soak up extra liquid but it gives a special vanilla taste.

Since sour cherries are in season now I made this one with fresh cherries, but also it can be made with frozen ones.

I adapted this recipe from my fellow Croatian blogger Tamara from Bite My Cake blog.

Print Recipe

No ratings yet

Sour Cherry Vanilla Strudel

This strudel is simple, easy, juicy, and delicious. It is made with instant pudding powder, which in this case is used to soak up extra liquid but it gives a special vanilla taste.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Dessert

Cuisine: Croatian

Author: Mihaela K. Sebrek

Ingredients

• 9 sheets of phyllo dough
• 700 grams sour cherries (24.7 oz) fresh or frozen, pitted
• 150 grams granulated sugar (3/4 cup, 5.3 oz)
• 1 tsp vanilla extract
• 2 packets vanilla pudding powder each packet is 1.4 oz- 42 g
• some powdered sugar for dusting
• some oil or melted butter for the dough
• 3 tablespoons sour cream

Instructions

• Preheat oven to 350 °F (180 °C).
• For the filling mix sour cherries (if using frozen, thawed them, and drain the juice, you can leave a little liquid), mix with sugar and pudding. Set aside.
• 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. Roll the dough. On each roll spread 1 tablespoon of sour cream. Repeat with remaining phyllo sheets and cherry filling.
• Line baking sheet with parchment paper. Put strudel on it and bake for about 35-40 minutes.
• Let cool and sprinkle with some powdered sugar before serving. You can serve with some vanilla ice cream.

Notes

***In Croatia, we are using grams and milliliters. Every recipe has a measuring in grams (milliliter), cups and ounces. I own cups and spoons measuring tools and I try to be exact when I convert weight into volume (cups), but there is a slight possibility of deviation from the exact amount. Due to differences in measurement, I recommend that you use a kitchen scale if you have one.

Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!