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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.