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Kirschstrudel (cherry strudel): recipe illustration
Snacks & baking

Kirschstrudel (cherry strudel)

A crispy strudel filled with juicy cherries and a thin layer of breadcrumbs that soak up the juice. Very fragrant and lightly sweet, it is served warm as a dessert or at teatime, often with whipped cream.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

372 kcal per serving

Protein
4.3 g
Carbohydrates
64.9 g
Fat
9.3 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the cherries in half if they are large, then mix them with the sugar, kirsch, lemon zest, cinnamon and cornflour. Let them macerate for 15 minutes.
  2. Preheat the oven to 180 °C and line a baking tray with parchment paper.
  3. Stack 5 sheets of filo pastry, brushing melted butter between each one, then sprinkle the surface with breadcrumbs.
  4. Spread the drained cherries in a 5 cm strip along one edge of the pastry, keeping the juice aside.
  5. Roll the strudel up tightly, place it on the tray, brush the top with butter and prick it with a fork.
  6. Bake for 30 to 35 minutes until golden brown. Let it rest for 10 minutes before slicing and serving.

Variations and tips

Apple version. Replace the cherries with thinly sliced apples, keeping the same amount of sugar and cinnamon.

With what you have. If you don't have kirsch, a splash of lemon juice is enough to bring out the cherries.

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Original Ecomely recipe.