Italian cherry and pastry cream strudel is a delightful twist on the classic South Tyrolean apple strudel, perfect for summer. This version is refined and incredibly delicious, with a filling of fresh cherries and creamy Italian pastry cream (or crema pasticcera).
Making this strudel is quite simple, especially if you use a store-bought roll of puff pastry. However, if you prefer, you can make your own puff pastry at home. For that, you can try my simplified recipe for homemade puff pastry, which makes the usually labor-intensive process much easier.
This strudel features a fragrant roll of puff pastry wrapped around a delectable filling of fresh cherries, enhanced with a soft and velvety pastry cream. Like the traditional apple strudel, it includes flavors of cinnamon and lemon, adding to its irresistible taste.
Cherry and pastry cream strudel is delicious when eaten cold, making it an excellent alternative to other summer desserts like strawberry tiramisu or fresh apricot cake. Serving it with a scoop of homemade Italian gelato takes it to another level.
Let’s dive into how to make this scrumptious strudel with cherries and crema pasticcera. It’s a real treat that’s sure to impress your guests and guarantee success!
Ingredients
- Prep Time: 1 hour (including time to make and cool pastry cream)
- Cook Time: 30 min
- Serving: 6
For the Italian Pastry Cream (Crema Pasticcera)
- 4 medium egg yolks
- 80 g (~⅓ cup) of granulated sugar
- 40 g (⅓ cup) of all purpose flour
- 500 ml (2 cups) of whole fresh milk
- ½ lemon zest
For the Cherry Strudel
- 1 roll of puff pastry
- 150 g (~5 oz) of cherries (about 15-20 cherries, depending on size)
- 3-4 dry cookies or 2 tablespoons of breadcrumbs
- a little cinnamon powder
- 1 lemon
- 2 tablespoons of milk, to brush on the strudel
- powdered sugar, for sprinkling
Kitchen Tools and Equipment
To make a delicious strudel with cherries and pastry cream, you'll need a few essential tools.
- First, a cherry pitter is necessary to remove the pits from the cherries easily. This will save you time and effort compared to doing it by hand.
- Next, a rolling pin is crucial for rolling out the puff pastry. You'll need to roll the dough very thin to get that perfect, flaky texture in your strudel. Make sure to dust your work surface with a little flour to prevent sticking.
- A citrus grater will come in handy for making lemon zest. The zest adds a fresh, tangy flavor to your strudel, enhancing the overall taste. Be gentle when grating to avoid the bitter white pith under the yellow skin.
- You'll also need a pastry brush. This tool is used to lightly brush the strudel with milk before baking. This step is important as it gives the pastry a beautiful golden color and a slight shine once baked.
- Finally, a narrow-mesh strainer is useful for sprinkling powdered sugar over the finished strudel. This simple decoration makes the dessert look more appealing and adds a touch of sweetness. Make sure the strudel is completely cooled before dusting with sugar to prevent it from melting into the pastry.
- With these tools, you'll be well-equipped to create a delicious cherry and pastry cream strudel that looks as good as it tastes!
Instructions
Make the Pastry Cream
Step 1) - First, take a saucepan and pour in the milk. Add a large piece of lemon zest to the milk for flavor. Heat the milk gently until it’s very hot, but make sure it doesn’t start boiling. Once the milk is hot, remove the lemon zest from the saucepan.
Step 2) - While the milk is heating, take another saucepan and put the sugar and egg yolks in it. Use a whisk to mix the sugar and egg yolks thoroughly until they are well combined and smooth.
Step 3) - Next, add the flour to the egg mixture and mix well. When the milk is very hot, slowly pour it into the egg mixture, whisking constantly to blend everything together.
Step 4) - Place the saucepan back on the stove and continue to stir the mixture continuously with the whisk as it heats. Keep cooking and stirring until the mixture thickens into a creamy consistency. Be very careful not to let the cream boil at any point, as this can spoil the texture.
Once the cream has thickened, turn off the heat. Immediately pour the hot cream into a cold container to stop it from cooking further. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Allow the cream to cool completely by placing it in the refrigerator.
By following these steps, you will have a smooth and delicious pastry cream ready to use for your cherry strudel!
For more information on the Pastry Cream recipe see our detailed recipe "Italian Pastry Cream Recipe (Crema Pasticcera)"
Make the Strudel with Cherries and Pastry Cream
Step 1) - Wash the cherries thoroughly and dry them with paper towels. Use a cherry pitting tool to remove the pits and pulp. If you don't have a pitting tool, you can use a stiff straw. For larger cherries, cut them in half to remove the stones easily.
Step 2) - Roll out the puff pastry with a rolling pin until it’s as thin as possible. Keep a baking paper underneath the pastry.
Prick the pastry evenly with a fork to prevent it from puffing up too much during baking.
Next, crumble some plain, dry cookies (without much seasoning) in the center of the puff pastry. If you don't have cookies, you can use breadcrumbs like in traditional apple strudel. This helps to absorb the juices released by the cherries while baking.
Step 3) - Take the pastry cream out of the refrigerator and spoon a generous amount into the center of the puff pastry. Then place the prepared cherries on top of the pastry cream.
Step 4) - Finally, add more pastry cream over the cherries. Sprinkle a little cinnamon powder and lemon zest over the cherries and cream for added flavor.
Step 5) - Use the baking paper to help fold the two long sides of the pastry over the filling. Seal the two shorter ends tightly to encase the filling completely.
Step 6) - Brush the surface of the strudel with a little milk. Make small incisions on the top to allow steam to escape during baking. Bake the strudel in a preheated oven at 180°C (350°F) for about 30 minutes, until the top is golden brown.
Step 7) - Once baked, take it out of the oven and let it cool slightly before slicing. Dust with icing sugar before serving.
Italian cherry and pastry cream strudel is delicious both warm and cold. Try it and buon appetito!
YOU MUST ALSO TRY:
- Sporcamuss Recipe (Italian Cream Filled Pastries)
- Italian Cheesecake with Ricotta and Mascarpone
Storage
You can store the Cherry Pastry Cream Strudel for a couple of days in the refrigerator.
Variations and Tips
This strudel made with Italian Pastry Cream and cherries is exceptionally delicious. However, cherry season is brief, and it can be hard to find ripe and juicy cherries.
Alternative Summer Fruits
- Other Fruit Options: You can substitute cherries with other summer fruits. Strawberries, mixed berries, and peaches work wonderfully with Crema Pasticcera.
- Using Syruped Cherries: Cherries or sour cherries in syrup are a great alternative. Keep in mind that they will make the filling much sweeter.
Adding Extra Flavor
- Nuts for Crunch: Enhance the texture and flavor by adding chopped almonds or pistachios to the mixture.
- Chocolate Twist: If you're a chocolate lover, make chocolate pastry cream by adding a tablespoon of bitter cocoa powder to the flour mixture.
Serving Tips
- Ideal Serving Temperature: Enjoy your cherry and Pastry Cream strudel either cold or lukewarm, but not warm. Chilling it in the refrigerator helps the pastry cream to firm up.
- Perfect Summer Treat: On hot days, serve this dessert cold from the refrigerator, paired with a scoop of lemon or fior di latte gelato for a refreshing treat!
Recipe Card
Italian Cherry and Pastry Cream Strudel Recipe
Ingredients
For the Italian Pastry Cream (Crema Pasticcera)
- 4 egg yolks - medium
- 80 g granulated sugar - ~⅓ cup of
- 40 g flour ⅓ cup
- 500 ml milk 2 cups, whole and fresh
- ½ lemon zest
For the Cherry strudel
- 1 puff pastry roll
- 150 g cherries ~5 oz of cherries (about 15-20 cherries, depending on size)
- 3-4 dry cookies or 2 tablespoons of breadcrumbs
- cinnamon powder
- 1 lemon
- 2 tablespoons milk to brush on the strudel
- powdered sugar for sprinkling
Instructions
MAKE THE PASTRY CREAM
- First, take a saucepan and pour in the milk. Add a large piece of lemon zest to the milk for flavor. Heat the milk gently until it’s very hot, but make sure it doesn’t start boiling. Once the milk is hot, remove the lemon zest from the saucepan.
- While the milk is heating, take another saucepan and put the sugar and egg yolks in it. Use a whisk to mix the sugar and egg yolks thoroughly until they are well combined and smooth.
- Next, add the flour to the egg mixture and mix well. When the milk is very hot, slowly pour it into the egg mixture, whisking constantly to blend everything together.
- Step 4) - Place the saucepan back on the stove and continue to stir the mixture continuously with the whisk as it heats. Keep cooking and stirring until the mixture thickens into a creamy consistency. Be very careful not to let the cream boil at any point, as this can spoil the texture.
- Once the cream has thickened, turn off the heat. Immediately pour the hot cream into a cold container to stop it from cooking further. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Allow the cream to cool completely by placing it in the refrigerator.
MAKE THE STRUDEL WITH CHERRIES AND PASTRY CREAM
- Wash the cherries thoroughly and dry them with paper towels. Use a cherry pitting tool to remove the pits and pulp. If you don't have a pitting tool, you can use a stiff straw. For larger cherries, cut them in half to remove the stones easily.
- Roll out the puff pastry with a rolling pin until it’s as thin as possible. Keep a baking paper underneath the pastry. Prick the pastry evenly with a fork to prevent it from puffing up too much during baking.
- Next, crumble some plain, dry cookies (without much seasoning) in the center of the puff pastry. If you don't have cookies, you can use breadcrumbs like in traditional apple strudel. This helps to absorb the juices released by the cherries while baking.
- Take the pastry cream out of the refrigerator and spoon a generous amount into the center of the puff pastry. Then place the prepared cherries on top of the pastry cream.
- Finally, add more pastry cream over the cherries. Sprinkle a little cinnamon powder and lemon zest over the cherries and cream for added flavor.
- Use the baking paper to help fold the two long sides of the pastry over the filling. Seal the two shorter ends tightly to encase the filling completely.
- Brush the surface of the strudel with a little milk. Make small incisions on the top to allow steam to escape during baking. Bake the strudel in a preheated oven at 180°C (350°F) for about 30 minutes, until the top is golden brown.
- Once baked, take it out of the oven and let it cool slightly before slicing. Dust with icing sugar before serving.
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