Do you remember toaster strudels growing up? I do, but this Homemade Cherry Strudel version bring all of that nostalgic feeling, but taste a million times better. Flaky puff pastry is filled with sweet cherry jam, baked until golden and crisp, then finished with a simple orange vanilla icing. They have all the charm of our favorite childhood pastries, but with a buttery, homemade twist that’s perfect for breakfast, brunch, dessert, or even a fun baking project with the kids.
These cherry strudels are one of those recipes that look impressive but are actually very simple to pull together thanks to the help of store-bought puff pastry. If you really want to make them special, they are absolutely delicious with my Homemade Cherry Jam, which adds bright cherry flavor with notes of orange and vanilla that pair perfectly with the icing here.
Each pastry bakes up crisp, flaky, and golden on the outside with a sweet cherry filling tucked inside. The orange vanilla icing, made with powdered sugar, fresh orange juice, vanilla, and just a pinch of cinnamon, is the perfect finishing touch. These cherry strudels are cozy, nostalgic, and guaranteed to disappear fast.
Why you’ll love this recipe!
What ingredients do I need?
- For the Cherry Strudels
- Puff pastry: The shortcut ingredient that gives you buttery, flaky pastry layers without making dough from scratch.
- Cherry jam or preserves: The sweet, fruity filling for the strudels. You can use your favorite store-bought cherry preserves or my Homemade Cherry Jam.
- Egg: Used in the egg wash to help the pastry bake up shiny and golden.
- Whole milk: Mixed into the egg wash and icing for a little richness and the right consistency.
- For the Orange Vanilla Icing
- Powdered sugar: Creates the smooth, sweet icing that sets nicely on top of the pastries.
- Orange juice: Adds bright citrus flavor that pairs beautifully with cherry.
- Vanilla bean paste or vanilla extract: Adds warmth and depth to the icing.
- Salt: Helps balance the sweetness.
- Cinnamon: Just a pinch gives the icing a warm and cozy flavor.
The Best Cherry Jam for Cherry Strudels
You can absolutely make these cherry strudels with your favorite store-bought cherry preserves, but if you want to really make them special, then I highly recommend using my Homemade Cherry Jam. It’s made with cherries, orange zest, citrus juice, and vanilla bean paste, so it plays perfectly with the orange vanilla icing in this recipe. It gives the strudels a bright, jammy cherry filling that tastes homemade and extra special.
Recipe Variations
- Cherry Almond Strudels: Add a tiny splash of almond extract to the icing for a cherry almond flavor combo.
- Mixed Berry Strudels: Use raspberry, strawberry, or mixed berry jam instead of cherry.
- Cherry Cream Cheese Strudels: Spread a thin layer of sweetened cream cheese under the cherry jam for a cream cheese danish vibe.
- Lemon Cherry Strudels: Swap the orange juice in the icing for lemon juice for a brighter citrus finish.
Pro Tips
- Don’t overfill the pastries. Too much jam can leak out as they bake, so keep it to about 1 to 1½ tablespoons per pastry.
- Seal the edges really well. Crimping firmly with a fork helps keep the filling tucked inside.
- Chill the pastries before baking. This step really helps the puff pastry hold its shape and puff up nicely instead of spreading too much.
- Cool the strudels completely before icing. If they are still warm, the icing will melt right off instead of setting on top.
- Use a thick jam. A thicker cherry jam or preserve works best here so the filling doesn’t get too runny.
- Bake until they are deeply golden. Puff pastry really shines when it gets a deep golden color and crisp layers.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cherry jam or preserves: Raspberry jam, strawberry jam, blueberry jam, or even a mixed berry jam would all work well here.
- Orange juice: Fresh lemon juice can be used for a brighter, tangier icing.
- Whole milk: Heavy cream or half-and-half can be used in the icing if you want it a little richer.
- Vanilla bean paste: Vanilla extract works perfectly if that’s what you have.
- Puff pastry: I don’t recommend swapping the puff pastry in this recipe, since it’s key to the flaky texture and structure of the strudels. You can use pie dough however if you want them to be a little closer to a pop-tart texture.
Dietary Substitutions
- Vegetarian: This recipe is vegetarian as written.
- Nut-free: The recipe is naturally nut-free as long as your puff pastry and jam are nut-free.
- Dairy-free: You may be able to use a dairy-free puff pastry and dairy-free milk in the egg wash and icing, but I haven’t tested it.
- Gluten-free: I haven’t tested these with gluten-free puff pastry, but if you have one you love, it may work.
Leftovers and Storage
- Room temperature: Store leftover cherry strudels in an airtight container at room temperature for 1 day.
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days.
- If you want to keep the pastry as crisp as possible, I prefer storing them in the fridge and reheating them briefly in the oven or air fryer before serving.
- To reheat, warm the strudels in a 300°F oven for 5–8 minutes or until lightly crisped again. Keep in mind the icing may soften a bit when reheated.
- Freezer: I recommend freezing the baked pastries before icing for the best texture. Once cooled, wrap well and freeze for up to 2 months. Thaw in the refrigerator or at room temperature, then reheat and ice before serving.
But, I Still Have A Few Questions…
Can I use store-bought cherry preserves instead of homemade jam?
Yes. Store-bought cherry preserves work great here. If you want a more homemade flavor, these are especially delicious with my Homemade Cherry Jam.
Can I make cherry strudels ahead of time?
Yes. You can assemble the strudels and keep them chilled in the refrigerator for up to 24 hours before baking, or bake them ahead and add the icing later once they’ve cooled. You can also freeze the assembled but unbaked pastries and bake them straight from the freezer, adding a few minutes to the bake time as needed.
Can I freeze homemade cherry strudels?
Yes. You can freeze the baked and cooled pastries before icing, then thaw and add icing later. You can also freeze the assembled unbaked pastries and bake them straight from cold, adding a few extra minutes to the bake time if needed.
Why do I need to chill the pastries before baking?
Chilling helps the puff pastry stay cold, which gives you better puff, flakier layers, and less spreading in the oven.
How do I keep the filling from leaking out?
Don’t overfill the pastries! Overfilled pastries is the number one reason for leaking. Making sure to also leave a border around the edges and crimp them edges firmly with a fork so they’re well sealed.
Can I use a different jam flavor?
Absolutely. Raspberry, strawberry, blueberry, and mixed berry jam all work well in this recipe. A few of my homemade favorites are: Sweet Berry Jam, Homemade Strawberry Jam, Spiced Pear Jam
Do I have to use the icing?
No, you don’t, but in my opinion I think the orange vanilla icing makes these feel complete. It adds sweetness, citrus, and that bakery-style finish that makes them extra good.
What’s the best way to serve cherry strudels?
They’re great slightly warm or at room temperature for breakfast, brunch, snacks, or dessert. I especially love them with coffee or a big brunch spread.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Cherry Strudels
Ingredients
Cherry Strudels
- 2 sheets puff pastry thawed
- Cherry jam or preserves
- 1 egg
- Splash of heavy cream, half and half, or whole milk
Orange Vanilla Icing
- 1 cup powdered sugar
- Juice of ½ orange
- 1 –2 tablespoons whole milk
- Pinch of salt
- 1 teaspoon vanilla bean paste or vanilla extract
- Pinch of cinnamon
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly roll each puff pastry sheet just slightly thinner. Cut each sheet into 8 rectangles for a total of 16 rectangles. (Make sure to keep the pastry cold until right before you plan to use it)
- Add about 1 to 1½ tablespoons cherry jam to the center of half of the rectangles, leaving a small border around the edges.
- In a small bowl, whisk together the egg and a splash of milk. Lightly brush the edges with a little egg wash, then place another pastry rectangle on top.
- Use a fork to firmly crimp and seal all the edges. Cut 3–4 small slits or poke a few fork holes in the tops to allow steam to escape.
- Transfer the assembled strudels to the refrigerator or freezer for 15–20 minutes. This helps the puff pastry hold its shape and bake up nice and flaky.
- Brush the tops of the chilled strudels with the egg wash again. Bake for 18–20 minutes, or until deeply golden, puffed, and crisp. Let the pastries cool completely before icing.
- In a small bowl, whisk together the powdered sugar, orange juice, salt, vanilla bean paste, cinnamon, and 1 tablespoon milk. Add more milk as needed until you have a thick but spreadable icing.
- Spread or drizzle the icing over the cooled cherry strudels. Top with sprinkles if desired.
Notes
- Use a thicker cherry jam or preserves so the filling doesn’t run too much while baking.
- Be sure to cool the pastries completely before adding the icing.
- If your puff pastry starts to get too soft while assembling, pop it back in the fridge for a few minutes before baking.
- My Homemade Cherry Jam is especially delicious in these strudels.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.