Simple Cherry Strudel

A slice of cherry strudel served on a plate, showing the interior layers of cherries, breadcrumbs, and flaky pastry.

A classic cherry strudel that looks impressive but is easy to prepare. Made with a thin hand-stretched dough and filled with halved cherries, breadcrumbs, walnuts, sugar, and grated butter. The sweetness can be adjusted based on the cherries, and the walnuts can be replaced with extra breadcrumbs if preferred. A flexible and fragrant dessert that fills the kitchen with a warm, inviting aroma.

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Prep Time 30

Cook Time 35

Resting Time 1

Total Time 2 5

Servings 8 servings

Calories 342

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.

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