Sour Cherry and Poppy Seed Strudel Recipe

Name: Sour Cherry and Poppy Seed Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces cream cheese, at room temperature; 1 stick unsalted butter, at room temperature, plus 1 tablespoon melted butter, for brushing; 1/4 cup plus 2 tablespoons sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon fine sea salt; 2 cups all-purpose flour, plus more for dusting; 2 tablespoons poppy seeds; 2 tablespoons plain dry bread crumbs; 2 cups drained pitted sour cherries (known as morello), packed in light syrup, patted dry; Confectioners' sugar, for dusting

Servings: persons

1
In a food processor, combine the cream cheese with the 1 stick of butter, 1/4 cup of the granulated sugar, the vanilla and salt and process until smooth.
2
Add the 2 cups of flour and pulse just until a sticky dough forms.
3
Scrape the dough onto a large sheet of plastic wrap and shape into a rectangle; wrap up the dough and refrigerate until firm, about 3 hours.
4
In a spice grinder, pulse the poppy seeds with the remaining 2 tablespoons of granulated sugar until the seeds are just cracked.
5
Transfer the poppy seeds to a small bowl and stir in the bread crumbs.
6
Line a large rimmed baking sheet with parchment paper.
7
On a floured work surface, dust the dough with flour.
8
Roll out the dough to an 11-by-15-inch rectangle and carefully transfer it to the prepared baking sheet.
9
Freeze the dough until firm, about 20 minutes.
10
Preheat the oven to 400.
11
Working on the baking sheet, cut the dough in half crosswise so you have two 11 1/2-by-7 1/2-inch rectangles and brush off any excess flour.
12
Spoon half of the poppy seed mixture in a lengthwise stripe down the middle of each piece of dough, then arrange the cherries on top.
13
Fold one side of the dough up and over the filling and brush with some of the melted butter.
14
Fold the opposite side of the dough up and over the filling and press gently to help it adhere.
15
Cut 4 slits across the top of each strudel and freeze until well-chilled, about 15 minutes.
16
Bake the 2 strudels in the center of the oven for about 40 minutes, until the crust is browned and the filling is bubbling.
17
Let cool completely.
18
Dust with confectioners' sugar, slice the strudel and serve.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces cream cheese, at room temperature, 1 stick unsalted butter, at room temperature, plus 1 tablespoon melted butter, for brushing, 1/4 cup plus 2 tablespoons sugar, 1 teaspoon pure vanilla extract, and more.

Yes, Sour Cherry and Poppy Seed Strudel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cherry and Poppy Seed Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions