{"id":71,"date":"2025-12-03T12:56:32","date_gmt":"2025-12-03T12:56:32","guid":{"rendered":"https:\/\/www.simpletips.top\/?p=71"},"modified":"2025-12-03T12:56:33","modified_gmt":"2025-12-03T12:56:33","slug":"strudel-with-cherries-and-almonds-this-recipe-is-a-real-hit","status":"publish","type":"post","link":"https:\/\/www.simpletips.top\/?p=71","title":{"rendered":"Strudel with cherries and almonds, this recipe is a real hit!"},"content":{"rendered":"\n

That sounds absolutely heavenly! A Strudel with Cherries and Almonds<\/strong> 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!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\ud83c\udf52 Flaky Cherry and Almond Strudel<\/h2>\n\n\n\n

This recipe makes one large strudel, serving $6$ to $8$ people.<\/p>\n\n\n\n

\n\n\n\n

I. Ingredients<\/h3>\n\n\n\n
Component<\/strong><\/td>Quantity<\/strong><\/td>Notes<\/strong><\/td><\/tr><\/thead>
Phyllo Dough (Filoteig)<\/strong><\/td>$1 \\text{ package}$ ($\\sim 10-12 \\text{ sheets}$)<\/td>Thawed according to package instructions.<\/td><\/tr>
Cherries<\/strong><\/td>$600 \\text{ g}$ ($\\sim 21 \\text{ oz}$)<\/td>Fresh, pitted, or frozen\/canned (well-drained).<\/td><\/tr>
Almonds<\/strong><\/td>$100 \\text{ g}$ ($\\sim 1 \\text{ cup}$)<\/td>Sliced or coarsely chopped.<\/td><\/tr>
Breadcrumbs<\/strong> (Semmelbr\u00f6sel<\/em>)<\/td>$50 \\text{ g}$ ($\\sim \\frac{1}{2} \\text{ cup}$)<\/td>Essential for absorbing cherry liquid.<\/td><\/tr>
Granulated Sugar<\/strong><\/td>$100 \\text{ g}$ ($\\sim \\frac{1}{2} \\text{ cup}$)<\/td>Adjust to the tartness of the cherries.<\/td><\/tr>
Unsalted Butter<\/strong><\/td>$115 \\text{ g}$ ($\\sim 8 \\text{ tbsp}$)<\/td>Melted, for brushing the phyllo layers.<\/td><\/tr>
Cinnamon<\/strong><\/td>$1 \\text{ tsp}$<\/td>Optional, but recommended for flavor.<\/td><\/tr>
Lemon Zest<\/strong><\/td>$1 \\text{ tsp}$<\/td>For brightness.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

For Finishing<\/h4>\n\n\n\n
    \n
  • Icing Sugar (Puderzucker)<\/strong> | For dusting.<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    II. Instructions<\/h3>\n\n\n\n

    1. Prepare the Filling and Topping<\/h4>\n\n\n\n
      \n
    1. Drain Cherries:<\/strong> If using frozen or canned cherries, drain them thoroughly. Pat them dry slightly with paper towels.<\/li>\n\n\n\n
    2. Mix Filling:<\/strong> In a medium bowl, gently combine the cherries<\/strong>, granulated sugar<\/strong>, cinnamon<\/strong>, and lemon zest<\/strong>. Set aside.<\/li>\n\n\n\n
    3. Toast Breadcrumbs\/Almonds:<\/strong> In a small frying pan, melt $2 \\text{ tablespoons}$ of the butter. Add the breadcrumbs<\/strong> and toast over medium heat, stirring constantly, until golden brown (about $3 \\text{ minutes}$). Add the almonds<\/strong> during the last minute to lightly toast them. This mixture adds flavor and absorbs excess moisture.<\/li>\n<\/ol>\n\n\n\n

      2. Assemble the Strudel<\/h4>\n\n\n\n
        \n
      1. Prep Station:<\/strong> Preheat your oven to $180^\\circ\\text{C}$ ($350^\\circ\\text{F}$)<\/strong>. Lay out a clean kitchen towel or parchment paper on your work surface.<\/li>\n\n\n\n
      2. Layer Phyllo:<\/strong> Lay the first sheet of phyllo dough on the towel\/paper. Brush the sheet lightly with the remaining melted butter.<\/li>\n\n\n\n
      3. Continue Layering:<\/strong> Repeat this process, layering and brushing butter between each sheet until you have used $8$ to $10$ sheets<\/strong>. You want a generous base for stability.<\/li>\n\n\n\n
      4. Add Base:<\/strong> Sprinkle the toasted breadcrumb and almond mixture<\/strong> 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.<\/li>\n\n\n\n
      5. Add Filling:<\/strong> Spread the cherry filling<\/strong> over the breadcrumb layer, again leaving the borders clear.<\/li>\n<\/ol>\n\n\n\n

        3. Roll and Bake<\/h4>\n\n\n\n
          \n
        1. Fold Edges:<\/strong> Fold the short edges (the ends) of the dough over the filling to seal the strudel.<\/li>\n\n\n\n
        2. Roll:<\/strong> Using the kitchen towel or parchment paper underneath to help guide you, carefully roll the strudel up tightly<\/strong> from one long side to the other.<\/li>\n\n\n\n
        3. Transfer:<\/strong> Gently transfer the strudel, seam-side down, onto a baking sheet lined with parchment paper.<\/li>\n\n\n\n
        4. Brush Top:<\/strong> Brush the entire surface of the strudel with any remaining melted butter.<\/li>\n\n\n\n
        5. Bake:<\/strong> Bake for $30 \\text{ to } 40 \\text{ minutes}$<\/strong>, or until the pastry is golden brown and beautifully crisp.<\/li>\n\n\n\n
        6. Cool:<\/strong> Let the strudel cool on the baking sheet for about $15 \\text{ minutes}$.<\/li>\n<\/ol>\n\n\n\n

          III. Serving<\/h3>\n\n\n\n

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

          Enjoy this hit recipe!<\/p>\n\n\n\n

          Would you like a recipe for a classic homemade vanilla sauce<\/strong> (Vanillesauce) to serve alongside the strudel?<\/p>\n\n\n\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          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…<\/p>\n","protected":false},"author":1,"featured_media":72,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-71","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=71"}],"version-history":[{"count":1,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/71\/revisions"}],"predecessor-version":[{"id":73,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/posts\/71\/revisions\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=\/wp\/v2\/media\/72"}],"wp:attachment":[{"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.simpletips.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}