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Phyllo Strudel with Cherries

Author
Cookinero 23 Apr 2025
10200
Phyllo Strudel with Cherries

Very thin Greek filo dough, which means "leaf" in translation, is used in a variety of baked goods, as it helps to create almost weightless, airy layers in which a juicy filling is hidden. Ready-made filo dough can be bought in a supermarket and quite quickly baked, for example, a delicious cherry strudel. Follow the recipe step by step and prepare a filo strudel with cherries for tea.

How to cook Phyllo Strudel with Cherries

Step 1

Phyllo Strudel with Cherries

Mix nuts, sugar and cinnamon separately in a bowl. Add crushed crackers and stir the mixture. Melt butter, add half to the mixture of nuts and crackers, stir until smooth.

Step 2

Phyllo Strudel with Cherries

Lay out a sheet of filo dough on a dry, flat worktop and grease it with butter. Cover the remaining sheets with a damp towel so that the dough does not dry out. Place the second sheet on top of the first and grease it as well. Lay out the remaining sheets in the same way, grease them with butter.

Step 3

Phyllo Strudel with Cherries

Stepping back from the edges of the dough by about 3 cm, spread half of the mixture of nuts and crackers on the top sheet, put the cherries on it. Cover the berries with the second half of the mixture, fold the edges of the dough inward so that they slightly cover the filling, and roll up.

Step 4

Phyllo Strudel with Cherries

Line a baking tray with baking paper and place the strudel on it. Make several thin cuts on the surface of the dough and spread the roll with butter. Preheat the oven to 200 degrees and bake the strudel for 25-30 minutes until golden brown.

Step 5

Cool the cherry strudel slightly and cut into portions about 5 cm long.

Phyllo Strudel with Cherries - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute cherries with other fruits like apples, peaches, or berries. Just ensure they're not overly juicy to prevent the dough from getting soggy.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat briefly in the oven for best texture.
Yes! Replace regular filo dough with gluten-free filo, and use gluten-free crackers in the filling for a delicious gluten-free version.
Work quickly with filo dough and keep unused sheets covered with a damp towel. If a sheet tears, just patch it with a small piece of buttered filo - it will bake together.
You can freeze unbaked strudel for up to 3 months. Wrap tightly in plastic and foil, then bake from frozen, adding 10-15 minutes to baking time. Baked strudel can be frozen for 2-3 months - thaw and reheat in oven.
Strudel pairs wonderfully with vanilla ice cream, whipped cream, or a dusting of powdered sugar. For breakfast, try it with Greek yogurt or a drizzle of honey.
Absolutely! Divide the filling and use smaller portions of filo sheets to create individual strudels. Reduce baking time by 5-10 minutes for mini versions.
For a vegan version, use melted coconut oil or a plant-based butter alternative. The flavor profile will change slightly but will still be delicious.
The cuts allow steam to escape during baking, preventing the strudel from bursting and helping create a crisp, flaky texture. Keep them shallow to avoid exposing filling.

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