Cherry Strudel

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

2 g
30 mg
35 g
3 g
2 g
6 mg

3 Tbsp cornstarch
4 Tbsp water
1½ lb fresh or frozen cherries, pitted
3 Tbsp cane sugar
½ cup dried tart cherries

1 cup all-purpose flour
¼ tsp sea salt
3 Tbsp cane sugar
¼ cup cold unsalted butter, diced
4 to 6 Tbsp ice water
1 lg egg white
1 tsp cane sugar

  1. Preheat oven to 375F. Lightly coat a baking sheet with canola oil spray.
  2. In a small bowl, mix cornstarch and 2 tablespoons water. Set aside.
  3. Lightly coat a medium sauté pan with canola oil spray. Over medium heat, sauté cherries with sugar and remaining 2 tablespoons of water. When cherries are tender, stir in dried cherries. Stir in cornstarch and cook until thickened. Remove from heat and cool.
  4. To prepare crust, place flour in a medium bowl. Add salt and sugar and mix well. Add butter and cut into flour, using a pastry cutter, until butter is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into a ball. Let rest for 5 minutes. On a lightly floured surface, roll into an 8-inch by 12-inch rectangle. Spoon filling along the long edge of the dough, about 1 inch from the edge. Roll dough and filling over itself, sealing ends to form a strudel. Score into 10 1-inch slices.
  5. Brush top of strudel with beaten egg white. Sprinkle with sugar and transfer to baking sheet. Place strudel in refrigerator for 5 to 10 minutes to rest.
  6. Bake for 35 to 40 minutes, or until lightly browned. Remove from oven and trim any extra pastry off the ends. Cut into 10 servings.