Strudel with cherries and almonds, this recipe is a real hit!

That sounds absolutely heavenly! A Strudel with Cherries and Almonds is a classic dessert, offering a perfect blend of crisp, flaky pastry, tart fruit, and the rich, nutty aroma of almonds. It’s truly a winning combination!

Here is a recipe for a delicious, flaky strudel that is sure to be a hit. This recipe uses store-bought phyllo dough (Filoteig) for speed and simplicity, though you can use homemade strudel dough if you prefer.

🍒 Flaky Cherry and Almond Strudel

This recipe makes one large strudel, serving $6$ to $8$ people.

---

I. Ingredients

Component	Quantity	Notes
Phyllo Dough (Filoteig)	$1 \text{ package}$ ($\sim 10-12 \text{ sheets}$)	Thawed according to package instructions.
Cherries	$600 \text{ g}$ ($\sim 21 \text{ oz}$)	Fresh, pitted, or frozen/canned (well-drained).
Almonds	$100 \text{ g}$ ($\sim 1 \text{ cup}$)	Sliced or coarsely chopped.
Breadcrumbs (Semmelbrösel)	$50 \text{ g}$ ($\sim \frac{1}{2} \text{ cup}$)	Essential for absorbing cherry liquid.
Granulated Sugar	$100 \text{ g}$ ($\sim \frac{1}{2} \text{ cup}$)	Adjust to the tartness of the cherries.
Unsalted Butter	$115 \text{ g}$ ($\sim 8 \text{ tbsp}$)	Melted, for brushing the phyllo layers.
Cinnamon	$1 \text{ tsp}$	Optional, but recommended for flavor.
Lemon Zest	$1 \text{ tsp}$	For brightness.

For Finishing

• Icing Sugar (Puderzucker) | For dusting.

---

II. Instructions

1. Prepare the Filling and Topping

1. Drain Cherries: If using frozen or canned cherries, drain them thoroughly. Pat them dry slightly with paper towels.
2. Mix Filling: In a medium bowl, gently combine the cherries, granulated sugar, cinnamon, and lemon zest. Set aside.
3. Toast Breadcrumbs/Almonds: In a small frying pan, melt $2 \text{ tablespoons}$ of the butter. Add the breadcrumbs and toast over medium heat, stirring constantly, until golden brown (about $3 \text{ minutes}$). Add the almonds during the last minute to lightly toast them. This mixture adds flavor and absorbs excess moisture.

2. Assemble the Strudel

1. Prep Station: Preheat your oven to $180^\circ\text{C}$ ($350^\circ\text{F}$). Lay out a clean kitchen towel or parchment paper on your work surface.
2. Layer Phyllo: Lay the first sheet of phyllo dough on the towel/paper. Brush the sheet lightly with the remaining melted butter.
3. Continue Layering: Repeat this process, layering and brushing butter between each sheet until you have used $8$ to $10$ sheets. You want a generous base for stability.
4. Add Base: Sprinkle the toasted breadcrumb and almond mixture evenly over the buttered phyllo, leaving a $5 \text{ cm}$ ($\sim 2 \text{ inch}$) border clear on all sides. This layer acts as a moisture barrier.
5. Add Filling: Spread the cherry filling over the breadcrumb layer, again leaving the borders clear.

3. Roll and Bake

1. Fold Edges: Fold the short edges (the ends) of the dough over the filling to seal the strudel.
2. Roll: Using the kitchen towel or parchment paper underneath to help guide you, carefully roll the strudel up tightly from one long side to the other.
3. Transfer: Gently transfer the strudel, seam-side down, onto a baking sheet lined with parchment paper.
4. Brush Top: Brush the entire surface of the strudel with any remaining melted butter.
5. Bake: Bake for $30 \text{ to } 40 \text{ minutes}$, or until the pastry is golden brown and beautifully crisp.
6. Cool: Let the strudel cool on the baking sheet for about $15 \text{ minutes}$.

III. Serving

Dust the warm strudel generously with icing sugar before slicing and serving. It is divine when paired with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Enjoy this hit recipe!

Would you like a recipe for a classic homemade vanilla sauce (Vanillesauce) to serve alongside the strudel?