Sour Cherry Strudel with Puff Pastry

Sour cherry strudel does not need to be reinvented. It has appeared on Central European dessert tables for generations. This version simply makes it more practical for a modern kitchen: prepared puff pastry keeps the work short, while pitted cherries and Mayer Sour Cherry Syrup build the filling.

Breadcrumbs absorb the excess juice and help the pastry stay crisp. With only five ingredients, the recipe keeps the familiar contrast of golden pastry and tart cherry filling without turning it into an all-day project.

Ingredients

• 3 tbsp Mayer Sour Cherry Syrup

• 1 sheet puff pastry

• 1 cup pitted cherries

• 1 tbsp breadcrumbs or crushed biscuits

• Powdered sugar, for finishing

Directions

1. Heat the oven to 375 degrees F (190 degrees C).

2. Lay the puff pastry on a parchment-lined baking sheet. Scatter the breadcrumbs over it, leaving a narrow border around the edges.

3. Distribute the pitted cherries over the pastry and drizzle with Mayer Sour Cherry Syrup.

4. Roll up the pastry, place it seam-side down, and seal the edges.

5. Bake for 20 to 25 minutes, or until puffed and golden.

6. Let the strudel cool briefly, then dust with powdered sugar before serving.

Ready to make it? find Mayer Sour Cherry Syrup on Amazon, or shop Mayer Sour Cherry Syrup directly from Mayer's Harvest.

More ideas: Explore the Mayer's Harvest recipe collection.