Hungarian Cherry Strudel

Be the first to rate

(No Ratings Yet)

Loading...

This iconic Hungarian pastry features a paper-thin dough stretched by hand until translucent, then rolled around cinnamon-scented sour cherries and buttery toasted breadcrumbs. Served warm and dusted with powdered sugar, it is the centerpiece of Sunday baking in countless Hungarian homes.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 44 gCarbs
• 2 gFiber
• 14 gSugar
• 5 gProtein
• 180 mgSodium
• 160 mgPotassium
• 30 mgCalcium
• 1.8 mgIron
• 4 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the strudel dough

• 2 cups (250 g) all-purpose flour
• 1/2 tsp fine salt
• 1 large egg
• 3 tbsp neutral oil such as sunflower or canola
• 2 tsp white vinegar or lemon juice
• 1/3 cup (80 ml) lukewarm water, plus more as needed

For the cherry filling

• 1 lb (450 g) fresh sour cherries, pitted (or 12 oz / 340 g drained frozen sour cherries)
• 1/3 cup (65 g) granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp cornstarch
• 2 tbsp dark rum or cherry brandy (optional)

For the breadcrumb layer

• 4 tbsp (55 g) unsalted butter
• 3/4 cup (50 g) fine dry breadcrumbs
• 2 tbsp granulated sugar

For finishing

• 3 tbsp (45 g) unsalted butter, melted
• Powdered sugar, for dusting

Directions

1. Make the dough: Whisk the flour and salt on a clean work surface, then make a wide well in the center. Crack the egg into the well and add the oil, vinegar, and lukewarm water. Using a fork, gradually pull the flour into the wet ingredients to form a shaggy dough, then knead by hand for 10 to 12 minutes until very smooth and elastic. Coat the ball lightly with oil, cover with a bowl, and let rest at room temperature for 30 to 45 minutes so the gluten relaxes.
2. Prepare the cherry filling: While the dough rests, toss the pitted cherries with the sugar, cinnamon, cornstarch, and rum in a bowl. Let sit 15 minutes, then drain off any pooled juices so the dough stays crisp during baking.
3. Toast the breadcrumbs: Melt the 4 tablespoons of butter in a small skillet over medium heat, add the breadcrumbs and 2 tablespoons of sugar, and cook, stirring, for 3 to 4 minutes until deep golden and fragrant. Transfer to a plate to cool completely.
4. Stretch the dough: Lay a clean, smooth cotton kitchen towel (about 3 by 3 feet) on the table and dust lightly with flour. Place the dough in the center and roll it out with a rolling pin to a 12-inch round. Then, working from underneath with the backs of your hands, gently stretch the dough outward from the center until it is paper-thin and nearly 3 feet across; you should be able to see the pattern of the cloth through it. Trim away any thick edges.
5. Assemble the strudel: Brush the stretched dough lightly with about one-third of the melted butter. Scatter the toasted breadcrumbs evenly over the dough, leaving a 2-inch border on all sides. Spoon the cherry filling in an even layer over the breadcrumbs. Fold the short ends inward over the filling by about 2 inches.
6. Roll into a log: Using the towel to lift and guide, roll the strudel away from you into a tight log, keeping gentle even pressure so it does not tear. Lift the roll onto a parchment-lined baking sheet, tucking the seam underneath, and curve the log into a horseshoe shape if you like.
7. Brush the top generously with another third of the melted butter. Bake on the middle rack at 375°F (190°C) for 35 to 40 minutes, brushing once more with butter after 20 minutes, until the strudel is deeply golden brown and crisp.
8. Cool on the pan for at least 20 minutes, then dust generously with powdered sugar. Slice into 8 portions and serve slightly warm with strong coffee, or a spoonful of lightly sweetened whipped cream.

Cook’s Notes

• If fresh sour cherries are out of season, frozen sour cherries that have been thawed and thoroughly drained work beautifully; sweet cherries will make the strudel much more sugary and lose the characteristic tartness.
• The cotton cloth (an old, smooth-weave tablecloth) is traditional and helps you stretch the dough without tearing; flour the cloth well and avoid terry or textured towels that grip the dough.
• Do not skip resting the dough; relaxed gluten is what allows the dough to stretch paper-thin without springing back.
• Tart cherry preserves can be used in place of fresh cherries in a pinch: drain off most of the syrup, then fold in the cornstarch and cinnamon.
• For a faster version, layer 6 to 8 sheets of store-bought phyllo (brushing each with melted butter) and bake as directed, though the texture will be flakier rather than the classic stretchy chew.

You might also like

Desserts

Hungarian Sponge Cake Trifle with Custard and Chocolate Sauce

Asian

Hungarian Bean and Smoked Pork Goulash

Asian

Creamy Hungarian Chicken Paprikash

Asian

Hungarian Savory Cheese Biscuits