Sour Cherry Strudel with Pistachios
Crispy phyllo wrapped around tart sour cherries, baked until golden and topped with crushed pistachios. A 25-minute Hungarian dessert that tastes like it took hours.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.5 cups sour cherry preserves or canned sour cherries, drained
- 6 sheets phyllo dough sheets
- 4 tbsp butter, melted
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- ¼ tsp ground cinnamon
- ½ cup crushed pistachios
Instructions
- 1
Preheat oven to 375°F. Mix sour cherries with cornstarch, sugar, and cinnamon in a bowl.
- 2
Lay one phyllo sheet on a work surface. Brush lightly with melted butter. Repeat with 3 more sheets, stacking.
- 3
Spread cherry mixture along the long edge closest to you, leaving 2 inches on the sides.
- 4
Roll tightly away from you, tucking sides in as you go. Place seam-side down on a greased baking sheet.
- 5
Brush top with remaining melted butter. Bake until golden and crispy, 15–18 minutes.
- 6
Cool 5 minutes, then slice and top generously with crushed pistachios. Serve warm.
Tools you’ll need
- 9x13-inch baking sheet
- large mixing bowl
- pastry brush
- sharp knife
- work surface or cutting board
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