Cherry Strudel

"American Baking"
photo by a user photo by a user
Ready In:




  • To prepare filling:

  • Mix granulated sugar, brown sugar and cornstarch in a saucepan.
  • Add in cherries, water, lemon zest and vanilla.
  • Cook over medium heat until thickened then reduce to low heat.
  • Add spices,continue cooking for 15 minutes.
  • Stir occasionally.
  • Remove pan from heat and cool completely.
  • Grease baking sheet.
  • Preheat oven to 400°F.
  • Prepare pastry:

  • Open folded phyllo sheets to lie flat.
  • Stack 4 sheets on a plastic wrap.
  • Brush top sheet with 1 tbsp melted butter.
  • Spread half filling along a short side of top pastry sheet.
  • Starting with short side and using plastic wrap as a guide, roll up pastry.
  • Fold ends under.
  • Place strudel, seam side down on baking sheet.
  • Brush with 1/2 tbsp melted butter.
  • Repeat process with balance of ingredients.
  • Bake 15 to 20 minutes until golden.
  • Transfer baking sheets to a wire rack to cool for 15 minutes.
  • Cut when completely cool.
  • Sprinkle confectioner's sugar for deco.

Questions & Replies

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  1. I changed the recipe quite a bit but that's not why I'm giving it 3 stars. I found there was far too much filling for the amount of sheets used. I think it easily could have made 3 or even 4 rolls of 4 sheets each. I used just 5 cups of frozen cherries and because they had juice from freezing I didn't add any water. These were sweet cherries (bing) so I only used 1/2 cup white sugar and 2/3 cup brown sugar. No allspice or cinnamon but did add the 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.Used 3 tablespoons cornstarch to thicken. The filling oozed out the ends and popped through the middle. Sorry, but I would not make it the same way again.
  2. Just used the filling part of this recipe. It's very good & was perfect consistency for filling. However, we don't care for allspice, and I went ahead and followed the recipe -- big mistake. If I were to use this again, I'd leave it out. (If you like allspice, you'll be very pleased with the taste!) I was trying to recreate a recipe I saw on "America's Home Cooking". Took 2 rolls of phyllo and cut them into 1/4-inch rounds, unrolled them into strips and tossed them with 1/4 cup melted butter. Put half the strips into a deep dish pie pan, covered with the cherry filling, then topped with the remaining phyllo strips. Baked for 20 minutes at 400. The top came out brown and gently crispy -- the bottom, however, was a glutinous glob. If I were to try again, I'd probably use a bigger, casserole-type dish to spread the phyllo out more. Also put less phyllo on the bottom than on the top. But I don't intend to make this again.


I love trying out new recipes whenever I have the time.My children did the food testing and they are really honest about their comments.
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