Cherry strudel. Good old classic from Grandma’s kitchen, filling the air, our tummies and our memories with sweetest scents, aromas and tastes! Simple, cheap and most delicious summer baked good for entire family!
Cherry strudel is hands down my most beloved dessert from the childhood. The most common baked, the most delicious, the most of everything! And not only in the cherry season but throughout the year – besides green peas and butternuts, cherries are found in the most of the preserves in our pantries in forms of jams, compotes or just frozen.
Because cherries tend to do that – make us happy being so easy to prepare and save for rainy days!
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I’m sure I’m not the only one loving Cherry strudel so much. In only one bite, you get filo crispness from the top, nicely browned and caramelized from the bottom of the strudel. Cherry filling, including just the fruit and sugar, melting in our mouths, so unforgettably sweet, a little zingy, soft and juicy.
Doesn’t that sound like the perfect dessert? Add to that, you only need few things and they are really simple and cheap. A pack of filo pastry, some sugar and oil, and there you go. If feeling fancy, you can add some vanilla scent in form of vanilla sugar (I’m not sure if it’s available abroad, but here in Croatia we have it) or vanilla extract. But for me, I don’t like to fiddle much around this strudel so I just keep it simple, with the simplest, basic tastes which make it so good in the first place.
And what makes this Grannie’s recipe even better is the fact that it’s completely vegan! So I don’t have to invent ways to veganize it, rather enjoy it as it is!
1 package of filo pastry (500g/1 pound/12 – 15 sheets)
1500g/3 pounds Cherries or Sour Cherries, pitted
150g/ 3/4 cup sugar
150 ml / 1/2 cup + 2 tbsp oil
water or plant milk for brushing
powdered sugar for sprinkling, optional
Heat your oven to 180°C /375 F. Line your big baking sheet with baking paper or oil it. Mix cherries with sugar gently. Take two filo sheets, sprinkle with some oil, add cherries and roll. Transfer to baking sheet. Be aware that you’ll get 6 – 8 rolls so you have enough of the filling for all sheets. Brush rolls with some oil and water/milk and bake for 25 – 30 mins, or till Cherry strudel is all nice and crispy from the top and brown and caramelized on the bottom. If you don’t like top of the strudel to be too crispy, brush with little more water when done to soften it, but don’t overdo it, you don’t want it soggy. Serve warm or cooled and enjoy!
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