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Sour Cherry & Cheese Strudel (Homemade Strudel Dough)
A classic Viennese-style strudel with a homemade, hand-stretched dough filled with tangy cream cheese and luscious sour cherries. The dough is stretched ultra-thin, brushed with butter, and rolled with a lightly sweetened cheese and fruit filling, then baked to golden, crispy perfection. This recipe is a true pastry project—fun, rewarding, and perfect for a special brunch or dessert.
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Critical Success Points
- • Knead the dough just enough for smoothness and elasticity, not too much.
- • Rest the dough for at least 1 hour to relax gluten.
- • Cook the cherry filling until thickened and glossy to avoid soggy pastry.
- • Stretch the dough as thin as possible without tearing.
- • Roll up the strudel tightly using the cloth to avoid tearing.
- • Bake until deeply golden and crisp.
Safety Warnings
- • Use caution when working with hot syrup and melted butter.
- • Stretching the dough can be delicate—avoid sharp rings or nails.
- • Be careful transferring the rolled strudel to the tray; it is fragile.
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