Cherry strudel with schuss

Kelli Murphy
very easy
3 1
90 mins
90 mins


Servings: 10
  • 800 g frozen sour cherries
  • 75 g Sugar
  • 1 TABLESPOON cherry brandy
  • 1/2 TEASPOON Cinnamon
  • 1 package Bourbon vanilla sugar
  • 2–3 coated tablespoons of cornflour
  • 1 package (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf)
  • 75 g Butter
  • 8 Ladyfingers
  • 7-10 Tbsp Icing sugar
  • 1 Freezer bag
  • baking paper


  1. 1

    Bring the cherries, sugar, kirsch, cinnamon and vanilla sugar to the boil in a saucepan over low heat. Mix starch with 4 tablespoons of water, pour it to the cherries while stirring, let it simmer for about 1 minute, remove from the stove. Let the cherries cool down for about 30 minutes

  2. 2

    Let the strudel dough rest in the closed package for about 10 minutes at room temperature. Melt butter. Put the lady fingers in a freezer bag and crumble finely with a cake roll. Stir 3 tablespoons of the crumbs into the cherries

  3. 3

    Spread a tea towel on a work surface. Remove the strudel dough from the package. Place 1 sheet of dough on the towel, spread a thin layer of butter on it. Place the remaining sheets of dough one after the other, turned by 90°, on the cloth, brushing each sheet with a thin layer of butter

  4. 4

    Sprinkle the dough with the remaining sponge crumbs. Place the cherries on a narrow side, leaving an approx. 2 cm wide rim on the sides and on the narrow side. Press the cherries carefully flat. Fold the side edges inwards

  5. 5

    Using the cloth, roll up the cherries from the narrow side into a strudel. Place the roll of dough with the seam facing down on a baking tray (32 x 38 cm) lined with baking paper. Spread the strudel with some butter

  6. 6

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Brush with remaining butter from time to time. Remove the strudel, let it cool down for about 15 minutes, cut into pieces and dust with icing sugar

  7. 7

    Waiting time approx. 30 minutes

Nutrition Facts

200 kcal
28 g
8 g
2 g