Sour Cherry Strudel

Kirschstrudel

Preparation info

  • Difficulty

    Easy

  • Makes 1 strudel,

    8

    servings

Appears in

Make this strudel in the summer, when sour cherries enjoy their short season. Frozen cherries give off too much water when baked and make a soggy strudel, so fresh are a must. Sweet Bing cherries will work, but once you’ve tasted the sour ones, you’ll never go back.

Ingredients

  • ½ cup (1 stick) unsalted butter, melted, divided
  • cups fresh bread crumbs
  • Strudel Dough
  • ½ cup finely chopped sliced almonds
  • 2 pounds sour or sweet cherries, pitted (4 cups)
  • ¾ cup sugar
  • 2 tablespoons fresh lemon juice, if using sweet cherries

Method

  1. Heat 3 tablespoons of the melted butter in a large skillet over medium-high heat. Add the bread crumbs and cook, stirring often, until golden and toasted, about 3 minutes. Transfer to a plate and set aside to cool completely.
  2. Position a rack in the upper third of the oven and heat to 400°F. Line an 18 X 13-inch halfsheet pan with parchment paper. Stretch and trim the strudel dough as described. Using your hands or a feather pastry brush (a bristle brush could tear the dough), spread about 3 tablespoons of the remaining melted butter over the dough. Sprinkle the crumbs over the dough, with most of them concentrated in a 6-inch-wide strip about 3 inches in from the short end of the dough. Sprinkle the almonds over the crumbs. Toss the cherries with the sugar (and lemon juice, if using sweet cherries), and spread over the almonds.
  3. Fold the short end of the dough onto the filling. Pick up the end of the tablecloth at the short end of the strudel, and lift the tablecloth to roll the strudel on itself. Lift the strudel (it is sturdier than you think) and transfer to the baking sheet, curving it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top of the strudel with the remaining melted butter, leaving any milk solids behind in the bottom of the saucepan or bowl.
  4. Bake until the strudel is deep golden brown, about 30 minutes. Cool for at least 30 minutes. Using a serrated knife, cut into thick slices and serve warm or at room temperature.

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