Simple Cherry Strudel
This Simple Cherry Strudel is where I use my go-to strudel dough—the same one I use for apple strudel. This version is simple, flexible, and a lot easier to make. If you’ve got fresh cherries and a little time, you’re already halfway there. It’s a great home-baked treat to make with whatever’s in season and on hand.
The dough of this strudel recipe is made with just a little oil and an egg, which helps make it soft and easy to stretch. If you’ve never made strudel dough before, don’t worry. Even if it tears a bit while you’re working with it, it’ll still bake up beautifully.
If you're into cooking from-scratch recipes like this, you might also love my Traditional Apple Strudel Recipe—it uses the same dough but with a classic apple, raisin, and cinnamon filling. Or try Traditional Slovenian Štruklji—it’s another favorite in our kitchen when we’re craving something a little old-school and homemade.
Jump to:
- Important Ingredients
- Substitutions & Variations
- How to Make Simple Cherry Strudel
- Baking Schedule
- 💭Crucial Success Tips
- FAQ
- Other Delicious Recipes
- Simple Cherry Strudel
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Important Ingredients
- All Purpose Flour: Gives the dough just the right balance of stretch and softness.
- Water: Helps bring the dough together and keeps it supple enough to stretch thin.
- Egg: Adds richness and structure to the dough.
- Fresh Cherries: For the filling—use them halved and pitted.
See recipe card for quantities.
Substitutions & Variations
- If you're using tart cherries, add a little extra sugar or a splash of vanilla to balance them out.
- For breadcrumbs, you can use plain store-bought, or make your own from stale bread. If you're not adding walnuts, just increase the breadcrumbs to help absorb the cherry juices.
- If you don't have walnuts, you can use almonds, hazelnuts, or skip them entirely.
- You can add extra grated butter over the filling—it helps crisp the dough and adds flavor.
- For additional flavorings, a squeeze of lemon juice, a pinch of cinnamon, or a drop of vanilla can be added to the filling depending on what you're craving.
- For the dough, you can make it ahead and refrigerate it. Just bring it back to room temp before stretching.
If you're into sourdough baking like me, don’t miss my Sourdough Apple Strudel (Apfelstrudel)—it’s a classic sourdough recipe with a naturally leavened dough that adds just a bit more flavor and depth.
How to Make Simple Cherry Strudel
Step 1: In a mixing bowl, combine the flour, egg, oil, and water (Photo 1).
Step 2: Knead the dough by hand (Photo 2) (or with a stand mixer) for about 5–10 minutes, until it becomes soft, smooth, and no longer sticky.
Step 3: Cover the dough and let it rest at room temperature for at least 1 hour (Photo 3). If you're making it ahead, you can refrigerate the dough — just bring it back to room temperature before using.
Step 4: Generously flour your countertop. Flatten the rested dough into a rectangle and roll it out with a rolling pin. When it’s fairly thin, switch to stretching it by hand (Photo 4). Gently use the backs of your hands and knuckles to stretch it from underneath, working slowly until the dough is very thin and nearly see-through. If it starts resisting or shrinking back, let it rest for 5–10 minutes, then continue.
Step 5: Evenly sprinkle the breadcrumbs and walnuts across the stretched dough. Scatter the halved cherries on top (Photo 5), then sprinkle over the sugar. If you’re using optional flavorings like lemon juice or cinnamon, add them now. Finish by grating plenty of cold butter over the filling.
Step 6: Starting from one of the long edges, gently roll the dough into a log (Photo 6). Don’t worry about making it perfect — a rustic look is totally fine.
Step 7: Cut the log into three equal parts, so you end up with three smaller strudels. Place them seam-side down on a baking sheet lined with parchment paper (Photo 7).
Step 8: Bake in a fan oven at 200°C (390°F) for about 35 minutes, or in a conventional oven at 210°C (410°F) for the same amount of time. The tops should be golden brown and the filling should be just starting to bubble (Photo 8).
Step 9: Let the strudels cool for at least 20–30 minutes before slicing. Dust with powdered sugar if you like, or serve them just as they are (Photo 9)— honestly, they’re delicious either way.
Hint: If your dough resists stretching or keeps shrinking back, just let it rest for 5 to 10 minutes under a clean towel. It relaxes the gluten and makes the dough much easier to work with—no wrestling needed.
Baking Schedule
- 8:00 AM – 12:00 PM - Make the dough. Knead until smooth and let it rest at room temperature for at least 1 hour. (You can also make the dough the day before and refrigerate it—just bring it back to room temp before stretching.)
- 12:30 PM - Prepare your filling ingredients. Pit and halve the cherries, grate the butter, and get the breadcrumbs, sugar, and nuts ready.
- 1:00 PM - Roll and stretch the dough. Take your time and let it rest if it resists. It should be thin and see-through. Add filling and roll. Sprinkle the filling, roll it up gently, and cut into three sections.
- 1:30 PM - Transfer to a baking sheet lined with parchment, seam-side down. Optional: let it rest 10–15 minutes while you preheat the oven.
- 1:45 PM - Bake at 200°C (fan) or 210°C (conventional) for 35 minutes, until golden and bubbly.
- 2:20 PM - Cool for at least 20–30 minutes before slicing. Serve warm or at room temperature.
💭Crucial Success Tips
- Let the dough rest for at least an hour so it stretches easily.
- Use plenty of flour when rolling and stretching to avoid sticking, and handle the dough gently until it’s very thin.
- Keep the filling balanced—don’t overfill, and pat the cherries dry if they’re too juicy.
- Grate cold butter over the filling for even flavor.
- Roll the dough gently, keep the seam side down, and cut into smaller sections before baking.
- Bake until golden and bubbling, then let it cool before slicing to help the filling set.
FAQ
Yes. You can refrigerate it for a day or two. Let it come to room temperature before using.
No! Just halve and pit them. Their skins soften as they bake.
To keep this cherry strudel from leaking, make sure to sprinkle a layer of breadcrumbs or nuts onto the dough before adding the cherries—this helps absorb some of the juices during baking.
You can, but it may be trickier to move and more prone to tearing. Cutting it into smaller sections is easier to handle and bakes more evenly.
Other Delicious Recipes
- Sourdough Ravioli with Ricotta Filling
- Sourdough Burger Buns with Tangzhong
- Thick Sourdough Sandwich Focaccia
- Simple Cherry Strudel
If you tried this Simple Cherry Strudel or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Simple Cherry Strudel
Ingredients
For the Dough
- 360 grams all-purpose flour
- 1 egg medium
- 24 grams Neutral oil, like sunflower or canola 2 tablespoons
- 150 ml water
For the Filling
- 28 grams plain breadcrumbs ¼ cup
- 28 grams walnuts ¼ cup, or skip the walnuts and use 6–7 tablespoons breadcrumbs total, ground
- 37 grams sugar add more if your cherries are tart, 3 tablespoons
- 500 grams cherries just over 1 lb fresh cherries, halved and pitted
- 56 grams butter Grated cold, or more — don’t hold back, 4 tablespoons or ½ stick
Instructions
- In a mixing bowl, combine the flour, egg, oil, and water.
- Knead the dough by hand (or with a stand mixer) for about 5–10 minutes, until it becomes soft, smooth, and no longer sticky.
- Cover the dough and let it rest at room temperature for at least 1 hour. If you're making it ahead, you can refrigerate the dough — just bring it back to room temperature before using.
- Generously flour your countertop. Flatten the rested dough into a rectangle and roll it out with a rolling pin. When it’s fairly thin, switch to stretching it by hand. Gently use the backs of your hands and knuckles to stretch it from underneath, working slowly until the dough is very thin and nearly see-through. If it starts resisting or shrinking back, let it rest for 5–10 minutes, then continue.
- Evenly sprinkle the breadcrumbs and walnuts across the stretched dough. Scatter the halved cherries on top, then sprinkle over the sugar. If you’re using optional flavorings like lemon juice or cinnamon, add them now. Finish by grating plenty of cold butter over the filling.
- Starting from one of the long edges, gently roll the dough into a log. Don’t worry about making it perfect — a rustic look is totally fine.
- Cut the log into three equal parts, so you end up with three smaller strudels. Place them seam-side down on a baking sheet lined with parchment paper.
- Bake in a fan oven at 200°C (390°F) for about 35 minutes, or in a conventional oven at 210°C (410°F) for the same amount of time. The tops should be golden brown and the filling should be just starting to bubble.
- Let the strudels cool for at least 20–30 minutes before slicing. Dust with powdered sugar if you like, or serve them just as they are — honestly, they’re delicious either way.
Notes
- If you're using tart cherries, add a little extra sugar or a splash of vanilla to balance them out.
- For breadcrumbs, you can use plain store-bought, or make your own from stale bread. If you're not adding walnuts, just increase the breadcrumbs to help absorb the cherry juices.
- If you don't have walnuts, you can use almonds, hazelnuts, or skip them entirely.
- You can add extra grated butter over the filling—it helps crisp the dough and adds flavor.
- For additional flavorings, a squeeze of lemon juice, a pinch of cinnamon, or a drop of vanilla can be added to the filling depending on what you're craving.
- For the dough, you can make it ahead and refrigerate it. Just bring it back to room temp before stretching.
Nutrition
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