Description
This Creamy Cherry Strudel is a delightful blend of flaky puff pastry filled with a luscious cherry and cream cheese mixture. Perfectly baked until golden and topped with a dusting of powdered sugar, this dessert offers a balance of tart fruitiness and smooth creaminess, making it an ideal treat for any occasion.
Ingredients
Scale
Pastry
- 1 package Puff pastry sheets (usually 2 sheets)
Cherry Filling
- 2 cups Fresh or frozen cherries (pitted)
- 1 tbsp Lemon juice
- 1 tbsp Cornstarch (optional, for thickening)
Cream Filling
- 1/2 cup Cream cheese (softened)
- 1/4 cup Powdered sugar
- 1 tsp Vanilla extract
- 1/2 cup Heavy cream
Other
- 1 tbsp Butter (melted, for brushing)
- Powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- Cook Cherries: In a saucepan over medium heat, combine the pitted cherries, lemon juice, and cornstarch if using. Cook for 5-7 minutes until the cherries soften and release their juices, and the mixture thickens slightly. Remove from heat and allow it to cool completely.
- Prepare Cream Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and heavy cream. Whisk until the mixture becomes smooth and creamy for an even spread.
- Prepare Puff Pastry: Unroll the puff pastry sheets and cut them into rectangles or squares depending on the desired size of your strudels.
- Assemble Strudel: Spread a thin layer of the creamy filling evenly over each puff pastry piece. Spoon the cooled cherry mixture evenly on top of the cream layer. Then fold the edges of the pastry over the filling to create a parcel or roll the pastry into a traditional strudel shape.
- Brush with Butter and Bake: Brush each assembled strudel with melted butter to ensure a golden, crisp crust. Bake on the prepared baking sheet in the preheated oven for 20-25 minutes until the pastry is puffed up and golden brown.
- Finish and Serve: Allow the cooked strudel to cool slightly for easier slicing. Dust with powdered sugar before cutting into slices and serving warm for the best flavor experience.
Notes
- You can use either fresh or frozen cherries; if using frozen, thaw and drain excess liquid before cooking.
- Cornstarch is optional but helps thicken the cherry filling to prevent sogginess in the pastry.
- Brush the strudel generously with melted butter before baking for a beautiful golden finish.
- This dessert tastes best served warm, but can be stored in the refrigerator and gently reheated.
- For a vegan alternative, substitute puff pastry and cream cheese with vegan options and use coconut cream instead of heavy cream.
