Recipe courtesy of Carol Martin

Sour Cherry Strudel

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  • Level: Intermediate
  • Total: 2 hr
  • Prep: 45 min
  • Cook: 1 hr 15 min
  • Yield: 6 servings
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Cherry filling:

3 pounds sour cherries, stemmed and pitted

3 cups sugar

1 cinnamon stick

Cheese filling:

2 pounds ricotta cheese

1/2 cup sugar (granulated or brown)

1 1/2 teaspoons vanilla extract

1/2 teaspoon lemon zest

1/2 teaspoon ground cinnamon

4 egg whites


1 package phyllo dough

2 cups unsalted butter, melted

1 cup plain bread crumbs

1 cup walnuts or pecans, chopped


  1. Cherry filling: In large saucepan, combine cherries, sugar, and cinnamon. Bring to a boil over medium-low heat for 30 to 60 minutes. Strain cherries from juice and set aside. Discard excess liquid.
  2. Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside. 
  3. Dough: Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a strudel and place on a cookie sheet. Brush a thin coat of melted butter on top and bake for 45 to 50 minutes. Let cool before serving.