Sour Cherry & Poppy Seed Strudel: A Perfectly Balanced Pastry
There’s something timeless about a strudel. This Sour Cherry and Poppy Seed Strudel brings together the tartness of cherries with the nutty, rich taste of poppy seeds, all wrapped up in flaky, buttery puff pastry. It’s a dessert that’s both sophisticated and comforting, making it perfect for any occasion. The best part? You don’t need to be a pastry chef to make it. With a few simple ingredients and steps, you’ll have a homemade treat that will impress everyone at the table.
Ingredients:
- 250 g puff pastry
- 50 g unsalted butter
- 250 g ground poppy seeds
- 120 g crushed ladyfingers (you can leave some larger pieces for added texture or grind finely)
- 200 ml semi-fat milk
- 300 g frozen sour cherries, thawed
- 1 egg (for brushing)
- Powdered sugar (for dusting)
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The combination of sour cherries and poppy seeds is a match made in heaven. The cherries add a bright, tangy flavor that cuts through the richness of the poppy seed filling, while the puff pastry provides the perfect crispy texture. Plus, this recipe doesn’t require any advanced baking techniques. You just need a rolling pin, a pan, and an oven to create a dessert that tastes as though it came from a bakery.
The Perfect Combination of Tangy and Rich
If you’re looking for a dessert that’s both comforting and impressive, this Sour Cherry & Poppy Seed Strudel is the one to try. It’s a beautiful balance of flavors and textures that will satisfy any sweet tooth. Best of all, it’s easy to make, so you can enjoy bakery-quality pastry right from your own oven.
Frequently Asked Questions:
1. Can I use fresh cherries instead of frozen?
Yes! Fresh cherries work wonderfully in this recipe. Just make sure to pit them before adding to the filling.
2. Can I substitute the poppy seeds with something else?
If you’re not a fan of poppy seeds, you could try ground almonds or walnuts. However, the poppy seeds give the strudel its unique flavor.
3. How do I store the strudel?
Store the strudel in an airtight container at room temperature for up to two days. You can also refrigerate it, but the pastry may lose some of its flakiness.
Cherry and Poppy seed Strudel made of Puff pastry
Prepare the Poppy Seed Filling:
Start by melting 50 g of butter in a pan. Add 250 g of ground poppy seeds and toast them in the butter for a few minutes, stirring frequently. In a separate blender or food processor, crush 120 g of ladyfingers. You can crush them finely, but leaving some small chunks adds a nice texture. Add the crushed ladyfingers to the toasted poppy seeds.
Thicken the Mixture:
Pour 200 ml of milk into the poppy seed mixture and stir. Continue cooking until the mixture thickens and the milk is fully absorbed. Then, add the 300 g of thawed sour cherries and stir everything together. Let the mixture simmer for a few minutes, then set it aside to cool slightly.
Assemble the Strudel:
Roll out the puff pastry on a floured surface. Spread the poppy seed and cherry mixture along one edge of the pastry in a thick layer, making sure to leave space around the edges. Carefully roll the pastry from the filled edge into the shape of a strudel, folding the ends inward to seal the filling inside.
Bake:
Transfer the strudel to a lined baking sheet. Brush the top with a beaten egg to give it a golden, shiny finish. Bake in a preheated oven at 180°C for 20–30 minutes, or until the pastry turns golden and crispy.
Serve:
Allow the strudel to cool before dusting it generously with powdered sugar. Slice and serve. The contrast between the flaky pastry, tangy cherries, and rich poppy seed filling is pure perfection.
Why You’ll Love This Recipe:
This Sour Cherry & Poppy Seed Strudel brings together flavors that are both traditional and unique. The tartness of the cherries balances out the richness of the poppy seeds, while the ladyfingers add a slightly crunchy texture to the filling. The puff pastry gives it that flaky, melt-in-your-mouth experience. It’s the kind of dessert that tastes even better the next day, so don’t worry if you have leftovers – though we doubt you’ll have any!
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Cherry and Poppy seed Strudel made of Puff pastry
Ingredients
- 250 g puff pastry
- 50 g unsalted butter
- 250 g ground poppy seeds
- 120 g crushed ladyfingers you can leave some larger pieces for added texture or grind finely
- 200 ml milk
- 300 g frozen sour cherries thawed
- 1 egg for brushing
- Powdered sugar for dusting
Instructions
Prepare the Poppy Seed Filling:
- Start by melting 50 g of butter in a pan. Add 250 g of ground poppy seeds and toast them in the butter for a few minutes, stirring frequently. In a separate blender or food processor, crush 120 g of ladyfingers. You can crush them finely, but leaving some small chunks adds a nice texture. Add the crushed ladyfingers to the toasted poppy seeds.
Thicken the Mixture:
- Pour 200 ml of milk into the poppy seed mixture and stir. Continue cooking until the mixture thickens and the milk is fully absorbed. Then, add the 300 g of thawed sour cherries and stir everything together. Let the mixture simmer for a few minutes, then set it aside to cool slightly.
Assemble the Strudel:
- Roll out the puff pastry on a floured surface. Spread the poppy seed and cherry mixture along one edge of the pastry in a thick layer, making sure to leave space around the edges. Carefully roll the pastry from the filled edge into the shape of a strudel, folding the ends inward to seal the filling inside.
Bake:
- Transfer the strudel to a lined baking sheet. Brush the top with a beaten egg to give it a golden, shiny finish. Bake in a preheated oven at 180°C for 20–30 minutes, or until the pastry turns golden and crispy.
Serve:
- Allow the strudel to cool before dusting it generously with powdered sugar. Slice and serve. The contrast between the flaky pastry, tangy cherries, and rich poppy seed filling is pure perfection.
