A nice dessert that justifies the time it takes to make it. Recipe may be halved for smaller groups.

Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Strudel:
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix egg and water together in a bowl.

  • Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.

  • Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.

  • Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.

  • Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.

  • Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.

Cook's Note:

Thaw pastry sheets at room temperature for 30 minutes.

Nutrition Facts

357 calories; protein 7.3g 15% DV; carbohydrates 28g 9% DV; fat 25.1g 39% DV; cholesterol 27mg 9% DV; sodium 121.4mg 5% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2017
Didn't have puff pastry so I used a crescent roll sheet and made half the recipe using blackberry all fruit spread. Only baked for 25 minutes. Everyone loved it. Very easy and quick. Read More
(2)

Most helpful critical review

Rating: 1 stars
10/08/2017
The whole point of the strudel is the phyllo dough. This is not a French recipe. Strudel is light and airy; butter rich dough destroys the end product. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/17/2017
Didn't have puff pastry so I used a crescent roll sheet and made half the recipe using blackberry all fruit spread. Only baked for 25 minutes. Everyone loved it. Very easy and quick. Read More
(2)
Rating: 1 stars
10/08/2017
The whole point of the strudel is the phyllo dough. This is not a French recipe. Strudel is light and airy; butter rich dough destroys the end product. Read More
(1)
Rating: 5 stars
08/30/2017
This was a very quick and tasty recipe. I cut the recipe in half which was easy. I did chop up the cherries rather than use them whole. I was concerned about the amount of walnuts but found that the end result was a nice blend of all of the ingredients and that the walnuts helped cut down on sweetness. I would make it again. Read More
(1)
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Rating: 5 stars
11/24/2018
Made as presented...excellent! Read More
(1)
Rating: 5 stars
08/15/2015
Since my puff pastry had gone bad I used pie dough and made a galette. It was a big hit at the dinner where I served it. Read More
(1)
Rating: 5 stars
01/16/2019
No changes it was wonderful! Read More
(1)
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Rating: 5 stars
01/14/2020
Made with cream cheese and cherry 1-13-2020 DELICIOUS!! Read More
Rating: 5 stars
11/22/2020
I used my canned pie cherries, no walnuts. I also made my own puff pastry from scratch. I did a glaze on top of the strudel; 1/2 cup confectioners sugar with 2 drops of almond flavor. Read More
Rating: 1 stars
04/13/2019
Would never make this recipe again. Read More
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