Ilona's Cherry Strudel
A true family favourite, cherry strudel has always been loved by everyone — especially when made the traditional Hungarian way. Nagyi used to bake it often, and this version was created by Ilona for a recent family get-together. Made with sour cherries for a tangy twist, this flaky, golden pastry is crisp on the outside and sweet-tart inside — the perfect taste of home.
Serves: 6–8
Prep Time: 25 minutes
Cooking Time: 35–40 minutes
Ingredients
4 sheets commercial filo pastry (thawed if frozen)
⅓ cup melted butter (plus extra for brushing)
1½ cups sour pitted cherries (fresh or frozen, well drained)
1 cup sugar
¾ cup finely ground almonds
2 tbsp sugar (for almond mix)
2 tbsp melted butter (for almond mix)
1 egg, whisked (for brushing)
1 tbsp sugar (for sprinkling)
Icing sugar, for dusting
Instructions
Prepare the cherries:
If using frozen filo, thaw it in the refrigerator for at least 12 hours.
Remove stems and wash cherries. Pit them if necessary.
Combine cherries with 1 cup sugar and set aside for 1 hour to release juices.
Drain the juice, then gently squeeze out any excess liquid using your hands. Set aside.Prepare the almond filling:
In a small bowl, combine finely ground almonds, 2 tbsp sugar, and 2 tbsp melted butter. Mix well.Assemble the strudel:
Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.
Place one sheet of filo on a clean surface and brush lightly with melted butter. Layer the next sheet on top and repeat until all 4 sheets are stacked.
Spread the almond mixture evenly over the filo, leaving a 2–3 cm border around the edges.
Scatter the cherries over the almond layer.
Gently roll the pastry from one long edge into a log shape, tucking in the ends as you go.
Transfer to the prepared tray with the seam side down. Brush the top with whisked egg and sprinkle with sugar.Bake:
Bake for 35–40 minutes, or until golden brown and crisp.
Allow to cool slightly before dusting with icing sugar.
To Serve
Serve warm or at room temperature with a dusting of icing sugar and a dollop of whipped cream or vanilla ice cream.
