25-Min Sour Cherry Strudel
Crispy puff pastry wrapped around tart sour cherries, brushed with apricot glaze for shine. A Hungarian classic that tastes like you spent hours but takes less than 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 sheet (about 9.5 x 9 inches) frozen puff pastry sheet
- 1.5 cups, drained canned sour cherries in syrup
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- ½ tsp lemon zest
- 3 tbsp apricot jam
- 1 tbsp water
- 1 whole egg, beaten
Instructions
- 1
Preheat oven to 400°F. Thaw puff pastry at room temperature for 5 minutes until pliable.
- 2
Toss drained cherries with sugar, cornstarch, and lemon zest in a bowl until coated.
- 3
Lay pastry sheet on a parchment-lined baking sheet. Spread cherry filling down the center, leaving 1 inch clear on each long edge.
- 4
Fold long edges of pastry over the filling, overlapping slightly and sealing with beaten egg.
- 5
Brush entire strudel with beaten egg. Bake 18–20 minutes until golden brown and crispy.
- 6
Warm apricot jam with 1 tbsp water, then brush over hot strudel immediately after baking for glaze.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- small bowl
- pastry brush
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