Name: Apple and Cherry Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: Austrian
Ingredients: ½ cup dried cherries; 1-2 tablespoons Brandy; 3 Granny Smith apples, cored, peeled and thinly sliced; Juice of 1 small lemon, (about 1 tablespoon); ½ cup granulated sugar plus about 1 tablespoon; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ½ cup dry fine breadcrumbs; 10 9” X 14” sheets Athens® Fillo Dough, thawed; ½ cup melted butter, (1 stick); Sliced almonds; Coarse sugar

This apple and cherry strudel uses phyllo dough for a crispy, flaky crust. Brandy-soaked cherries and tart apples make a perfect holiday dessert.

I love how the brandy-soaked cherries and tart Granny Smith apples play off each other in this apple and cherry strudel. The phyllo dough bakes up crisp and flaky, while the breadcrumbs soak up any extra juice so the bottom doesn't get soggy. It's the kind of easy dessert that feels fancy enough for holiday entertaining but simple enough for a Sunday dinner.

Why You’ll Love This Apple and Cherry Strudel

The brandy-soaked cherries add a subtle boozy depth that makes this strudel feel special without being overpowering.
Using breadcrumbs in the filling keeps the pastry from turning soggy, so every bite stays crunchy.
You get two strudel rolls from one package of phyllo, perfect for sharing or saving one for later.

Key Ingredients for Authentic Apple Strudel

Dried cherries, They hold up better than fresh during baking and absorb the brandy nicely. Look for unsweetened or lightly sweetened dried cherries. If you can't find them, dried cranberries work too.
Phyllo dough, Also called fillo, this paper-thin pastry gives the strudel its signature flaky layers. Keep it covered while you work, and don't worry if a sheet tears, just patch it with butter.
Granny Smith apples, Their tartness balances the sweet cherries and sugar. They also hold their shape during baking better than softer apple varieties. If you prefer a sweeter strudel, use Honeycrisp or Fuji.

Kitchen Tools for Making Phyllo Dough Strudel

Baking sheet lined with parchment paper, for easy cleanup and even browning.
Pastry brush, to apply melted butter evenly on phyllo sheets.
Two cake turners or large spatulas, to help roll the strudel without tearing the delicate dough.
Serrated knife, for clean slices through the crispy phyllo without crushing it.

Tips for Working with Phyllo Dough and the Filling

When working with phyllo dough, keep the unused sheets covered with a damp towel to prevent them from drying out and cracking. Brush each sheet lightly with melted butter, working from the edges inward. The breadcrumbs are key here, they absorb moisture from the fruit so the bottom of the strudel stays crisp instead of turning gummy. Let the cherries soak in brandy for at least 30 minutes; an hour is even better if you have the time.

Use two cake turners or large spatulas to help roll the strudel without tearing the delicate dough. If a sheet tears, don't panic, just brush it with butter and press it back together; the layers will hide any imperfections.

Expert-Level Tricks for the Crispiest Phyllo Strudel

For the crispiest strudel, make sure your butter is melted but not hot, hot butter can make the phyllo sheets stick together before you're ready. Also, don't skip the step of sprinkling a little granulated sugar on the cutting board before laying down the first phyllo sheet; it adds a subtle crunch to the bottom. If you want extra almond flavor, toast the sliced almonds lightly before dipping them in butter and sprinkling on top.

Easy Variations for This German Strudel Recipe

If you don't have brandy, try soaking the dried cherries in dark rum or even apple juice for a non-alcoholic version. You can swap the Granny Smith apples for firm pears like Bosc or Anjou, just peel and slice them the same way. For a nut-free strudel, skip the almonds on top and add a few extra breadcrumbs to the filling instead. To make a single large strudel, use all ten phyllo sheets in one stack and double the filling, then adjust baking time by 5-10 minutes.

What to Serve with Apple Cherry Strudel

Serve this strudel warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A dusting of powdered sugar over the top looks pretty and adds a touch of sweetness. For a holiday table, pair it with a cup of hot coffee or a glass of dessert wine like late-harvest Riesling.

How to Store Leftover Apple and Cherry Strudel

Store leftover strudel in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 4 days, but the phyllo will soften slightly. For best texture, reheat before serving.

Can You Freeze This Phyllo Dough Strudel?

To freeze, let the baked strudel cool completely, then wrap it tightly in foil and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10-15 minutes until crisp.

Best Way to Reheat Cherry Strudel

The best way to reheat strudel is in a 350°F oven for about 10 minutes. This restores the phyllo's crispness. Avoid the microwave, it will turn the pastry soggy.