When I first heard about the May 2009 challenge I thought to myself “Easy!” until it dawned on me a few seconds later that we would be making our own pastry. I’m slowly getting into the whole pastry making process having found reliable recipes for a Quiche pastry and a shortcrust pastry. Puff and Filo however remained off limits due in part to an innate fear of pastry (and does pastry, like dogs, smell the fear?). They even make an excellent all butter and vanilla flavoured puff pastry so I had no motivation to go even further into the “Dark Arts”.
Once I had resigned myself to the challenge and talked myself down off the ledge I went through all kinds of strudel options from savoury to chocolate & nut ones. Then I decided to go a more traditional route and make a cheese and cherry strudel with a slight twist – adding coconut to it to give it an unusual texture and flavour.
The pastry wasn’t too hard to work with and I think the key was really letting it rest overnight. That way it provided very little resistance when pulling and stretching with very little tearing or holes. As for the method, I think we are one of the few households that don’t own a tablecloth so I used a large butcher’s apron instead which worked perfectly. They say that the dough needs to be tissue thin so that you can read love letters through it and I was pleased to see that I didn’t get too many holes and I could easily see the striped pattern underneath it.
The flavour was gorgeous with the breadcrumbs providing a crunch and allowing each layer of the pastry to remain their own distinct layer. The filling was gorgeous with the three flavours harmonising beautifully. Sometimes you just have to go the traditional route – with a twist of course. I wouldn’t be “the weird girl” without it.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Cherry, Cheese & Coconut Strudel
Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes
15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool
From “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
FILLING
- 350g ricotta cheese-I used Perfect Italiano’s ricotta
- 150g caster sugar
- 1/2 cup shredded coconut
- 2 eggs
- zest and juice from 1/2 lemon
- 350g jar sour cherries, drained, juice reserved
- 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
- 1 1/2 cups (350 ml) fresh bread crumbs
- 2 tablespoons vanilla sugar extra to sprinkle
- 2/3 cup of sugar for syrup
- Icing sugar to dust and split vanilla bean to decorate
- Vanilla ice cream to serve
Golden buttery breadcrumbs
1. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
2. Beat the eggs lightly in a medium sized bowl and then add the ricotta cheese, sugar, coconut and lemon and combine well.
Butter spread carefully on the pastry and then covered with breadcrumbs
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands but I used a silicon one and there were no problems with tearing). Sprinkle the buttered dough with the bread crumbs. Spread the cheese mixture about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip (as my filling wasn’t very solid it spread). Spread the drained sour cherries on top of the cheese mixture.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked. Heat the cherry juice with the sugar and reduce until thickened slightly and serve strudel with the syrup and vanilla ice cream.
STRUDEL DOUGH
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
- 1 1/3 cups (200 g) unbleached flour
- 1/8 teaspoon salt
- 7 tablespoons (105 ml) water, plus more if needed
- 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
- 1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
Rough surfaced dough ball
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better). I let it rest overnight.
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth – I didn’t have a tablecloth or a plastic sheet so I used a large butcher’s apron anchored down with what I could find (a ceramic canister and a bottle of drink) and I tucked the ends into the drawer. Dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
Rolled out dough
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Trimmed dough
Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyester or you can use an apron. Make sure that it is well floured though.
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.
Both Courtney and Linda did a trial run on making the strudel. Below are their notes:
Courtney’s notes
- She couldn’t get it to stretch to 2 feet by 3 feet, it turned out more like 2 feet by 2 feet. But the dough was tissue thin nevertheless;
- She got some serious holes, but after rolling it wasn’t noticeable;
- She used a large cheese cloth which helped manipulate and stretch the dough more than a heavier cloth would have.
Linda’s notes
- I made the dough by hand, just mixed the wet ingredients into the dry ingredients with a wooden spoon. Kneaded it for about 5 min like you would bread dough. This worked as well. Haven’t tried using a standmixer so I don’t know how it compares.
- Instead of cider vinegar I used red wine vinegar;
- I used bread flour;
- Picking up the dough to let it stretch didn’t work well for me, holes appeared pretty much instantly. Instead I stretched the dough while it was lying on the tablecloth by putting my hands underneath and stretching it out further and further
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76 Comments | Add your own
Love how you used the apron LOL LOL. Beautiful photos of the process and the final result yes I used coconut also it goes so well with this pastry. Good to see that you are adding to your “dark arts” baking skill-set. Wonderful thin layers. Cherries and sweet cheese with coconut delish. Yours Audax in Sydney.
That looks amazing! I love your presentation, too – is that a vanilla bean on top? Cuuute!
I skipped the bread crumbs in mine (no bread in the house, it gets eaten way too fast for me to ever count on it being there when I need it so I don’t bother making it as it ends up feeling like wasted effort…sad) but I probably shouldn’t have. My layers got pretty collapse-y.
Wow, this looks amazing! I’ve never made strudel before, but I think it’s about time that I tried.
Ho have you been Lorraine? Long tiem no see…love the fact that you make your own pastry…I think I am like “Nigella” in this case..lol.
Nicely done! Sounds like a great flavor combination.
Beautiful,beautiful, just beautiful.
Wow, gorgeous! Love the photos and the flavors sound absolutely AMAZING!
that is some MIGHTY thin dough–i’m impressed that you were able to work with it at all, much less wind up with a creation so perfect! the filling sounds fabulous too. nicely done.
You did a great job! Your strudel looks fantastic! Indeed, the dough was quite easy to make…
Cheers,
Rosa
Mmm… it looks fantastic, Lorraine! Love the flavour combination you created!
And you’re not the only household without a tablecloth! I used a cot-sized sheet, boiled and dried the day before
I would love some crisp white tablecloths, but Dave keeps reminding me how upset I’ll get when someone spills gravy!!
Mmmmm, how delightful. The cheese and coconut combination sounds the best!
I usually don’t like Strudel but this looks delicious!!
BAH!!! I love your strudel! Your so lucky you get to post already. It’s still the 26th here in Canada.
Great pics! See you for the next challenge.
I ve never made strudel but I love it. This looks delicious and the flavours must be awesome. Oh coconut cherries yummy !!
That is a delicious pastry. I’d like nine please.
I can just imagine how scrumptious this was. Excellent.
NQN, it looks divine! What a wonderful combination – mmmm, cherries!! Mine, on the other hand, was a disaster…
So pretty!! The cherry and coconut combination sounds fab and the middle of your strudel looks so wonderfully moist. My mouth is watering!
That looks gorgeous! I love cherry strudels, but have yet to make the ‘perfect’ one. This looks pretty close and I may even be tempted to make the pastry
P
That strudel looks scrumptious! I totally relate to your apprehension of puff and filo, but your strudel pastry looks great! Resting it overnight seems to make a huge difference, you managed to get it so thin! I love the addition of coconut
Strudel always reminds me of The Sound of Music.
One of my favourite is apple strudel… yum.
By the way, since I frequent your site so often, I thought I’d just add your link to my site, if you don’t mind. Thanks!
I used to love Sara Lee cheese and cherry strudel. Mainly for the sour cherries. This looks like a far better version, and it’s amazing how little fat there is in the pastry. I’m almost tempted to try the dough, but I suspect that with gluten free flour there would be serious problems achieving stretchiness.
Oh wow. That strudel looks and sounds delicious! You did a great job with the pastry!
your streudel looks fabulous! I am a little late on this one and will be posting tomorrow. I hope I can get my dough as well stretched as yours was!
Oh I love the addition of coconut. I’m not normally a fan of it, but with cherry? Perfection! Absolutely stunning as well!
It looks beautiful! Love the presentation.
One word..Heaven!
Might need to go get myself a slice of Strudel this lunchtime.
fantastic – one of my favourite flavour combinations for strudel – I have been wondering about making it soon but not sure I am daring enough to make my own pastry
am surprised you have no table cloths as you have such wonderful props for your photos that I thought this would be among them!
boy, you just had to say cherry and CHEESE and you got my attention! send me a whole crate of those stuff please!
It looks delicious Lorraine. I love the shot of the stripey apron showing through the dough. You’d blitz puff pastry making – I have never made filo, so I can’t comment on that one.
bravo! as a fellow pastry-making-phobe, you have my sincerest admiration!
Just gorgeous Lorraine…I love the cherry filling & the generous sugar dusting…YUM!!!
oh, I am such a sucker for strudel. Christopher’s Cake Shop on Bourke St in Surry Hills does a wonderful strudel that’s frozen that you can take home and bake…Be warned it’s dangerous and addictive!
Very drool worthy – YUM. I looove strudel and cherries
I LOVE the coconut added to the cherry and cheese, delectable! You, my dear, can take anything and make it unique. Awesome job, but nothing new there!
We are from coconut country and love it so I know your strudel has to be good.
that looks and sounds great,i’m not into making things with pastry…but after seeing that i might give it a go
Lorraine, this looks amazing. Well done on not getting too many holes in your pastry. Mine was riddled with them. You had some cherry inspired baked goods a little while ago, and that inspired my filling. Good to see you also used cherry. I love the addition of coconut, too. Awesome idea!
MMMM…Lorraine: that dessert looks excellent!! I really want a piece right now,….please???
I am happy to announce that I just gave you an award: please come over & collect it!!
Many greetings,
your friend,
Sophie!
Cherries? Coconut?! Cheese?!? That does it: I’m sold on the idea!
Wow – making your own filo! That is incredibly impressive. I tips my hat to you.
Hi Audax-Hehe I was searching everywhere for something to use!
Thankyou so much and thankyou too for your photographs
during the challenge. They were SO helpful!
Hi anna-Thankyou!
Yup it is, sliced up. Inspiration from Gordon Ramsay 
Ahh what a shame but good on you for doing it! I
only knew how important they were when I read that on the forums
Hi Sara-Thankyou so much! It’s a lot of fun and I have to say that making the pastry was a lot easier than I thought
Hi Navita-Thankyou! Welcome back!
Hi Barbara-Thankyou so much! Can’t wait to see yours
Hi Bethie-Thankyou so much, you’re too sweet!
Hi sara -Thanks so much! I gobbled this up so quickly
Hi grace-Thankyou! I was amazed at how thin it got to be honest!
Thanks darlin!
Hi Rosa-Thanks! Yes it was so surprisingly easy!
Hi Angela-Thankyou so much!
Ahh great improvisation Ang! Yes I had white napkins and after all my friends and their
lipstick and lipgloss I got so frustrated and of course I also understand the need for lip gloss and lipstick
Hi The Duo Dishes-Thanks! It really worked!
Hi Erin-Oh really! Thankyou!
Hi Not So Vanilla-Ahh yes I think we’re a day ahead
Thankyou! Can’t wait to see yours!
Hi snooky doodle-I’ve only made it a few times but never making my own pastry
I considered making it more cherry ripeish (Australian chocolate bar) but wasn’t sure how to work in the chocolate 
Hi Blond Duck-Coming right up!
Hi courtney -Thankyou! I had two pieces in a row
Hi Angela-Thankyou so much! What a shame!
But your filling sounded absolutely divine 
Hi Feasting on Art-Thankyou! hubby loves moist cakes so I tried to make it as moist as possible and I think the soft ricotta helped
Hi Anita-Thankyou! Oh please do make it, it’s wonderful!
Hi Steph-Thanks so much!
I could become a convert but puff is my last frontier 
Yes it gave me virtually no resistance which I was relieved at! 
Hi Trisha-haha me too!
Thankyou so much! x
Hi Arwen-Oh yes Sara lee was it when I was growing up (I loved their sultana pound cake and still do). I know, it’s quite amazing really how little butter is used in the whole pastry! Ah yes I’ve never tried a gluten free pastry for that reason.
Hi Betty-Thankyou so much, you are too kind!
x
Hi Tammy-I can’t wait to see yours! I bet it’s fab
Hi Caitlin-Thankyou so much, you are so sweet to say that!
Hi romaverona-Thankyou very much! I wanted it to look as nice as possible so I borrowed a Ramsay tip
Hi Sean-Thankyou! Definitely a good idea
Hi Johanna-Thanks!
Oh believe me, it’s easy as long as it’s rested overnight. I was scared at first too! I guess I haven’t found a tablecloth that I’ve liked enough. I also find them a bit dated (well the patterns I’ve seen).
Hi Sophia-haha cool. Order on its way!
Hi Cakelaw-Hehe thankyou! Really? That’s my final step really, making puff pastry. And that will mean that I’ve finally surrendered to the dark side!
Hi em-Thankyou so much! That’s very sweet of you to say!
Hi deeba-Thanks! Doesn’t a blanket of icing sugar cure all ills!
Hi Reemski-That’s the same chain that’s in Mascot too right? I’ve had their cakes but not their strudels. Have you tried the
strudel at Gelato bar? That’s incredible!
Hi Esz-Thankyou so much!
Hi Lisa-Thankyou! You are always so sweet! I loved your strudel too!
Hi Aparna-hehe coconut country, can I live there?
Thankyou!
Hi jane-Thanks so much!
I didn’t think I was either to be honest 
Hi Julia-Thankyou!
Aww no, how long did it rest for? I know they said half an hour at least but I never find that enough for any pastry.
Hi Sophie-Thanks!
Oooh how exciting! Let me go and look right now! xxx
Hi Midge-Hehe thankyou so much!
Hi Suzie-I never thought that I’d make my own filo-honestly!
Is the breadcrumbs to help pastry so that it wouldn’t collapsed?
Ooh Yuuummmm ^^! Cheeeessse, coconut and cherry (and breadcrumbbs ^^!) MMmmm
Oh, oh I don’t think I have a tablecloth either haha!
if i had made this i would have gone for cherry too! lovely take on the challenge!
WOnderful presentation and the filling sounds yummy! The pastry looks like a pain to make actually, then again, my pastries always fail =(
that looks delicious (love the twist)! and i like the whole kaffeehaus set-up you have going on there–perfect!
very beautiful job, and nice filling , and the coffee is ready, thank you for a lovely invitation… I love your photos
thanks
Strudel Strudel Strudel Strudel is what i wanna eat after seeing your post…..
Looks yummylicious……
Gorgeous photo – looks decadently delicious!
Great presentation Lorraine! I have never yet tried to make strudel dough at home as it looks so difficult. But yours looks so good so maybe I will try making it soon. And your filling for the strudel ,yummy!
i am way too scared to make my own puff pastry! but i love the combination of cherry, cheese and coconut!
Now I know why strudels are popping up all over the place in the food blogosphere. I’m always out of the loop when it comes to baking challenge events.
I’ve thought of making strudel from scratch many times, but the dough part always scared me. Your step-by-step instructions and pictures are very helpful.
Bookmarked!
Cherry and cheese.. yum and yum!
You stretched your pastry so perfectly! I had no patience, I’m afraid.
This strudel looks excellent! I love the cherry cheese and coconut filling – a very delicious combination!
So scrumptious! Yes, I agree about letting the dough rest overnight, that was my mistake! What a beautiful and delicious creation!
Your strudel filling looks delicious! I love the cherries, very Blackforest like!
Hi Lilia-Yes it’s so the layers stay distinct and crisp. I would imagine it wouldn’t be anywhere near as nice without them.
Hi FFichiban-Hehe really? OK well I feel better then!
Hi Meeta-Ah you didn’t do it this month? What a shame, thankyou!
Hi Pigpigscorner-Thankyou so much! It sounded more daunting than it actually was
Hi steph-Thankyou so much! Hehe my set up was a little improvised. Yours looked great!
Hi Arlette-Thankyou very much!
Hehe thanks! 
Hi nachiketa-Aww that’s very nice of you to say!
Hi Cate-Thanks! It was a great recipe
Hi yaelian-Thankyou! This one is surprisingly easy although I was the same as you and just thought it was too difficult.
Thanks!
Hi Dorothy-Thanks! I was too. Now to make my own puff
Hi Leela-It’s funny isn’t it. It’s strudel-land everywhere!
Thanks! I’m so glad that they help 
Hi Y-I was determined to make it stretch
Hi 5 Star Foodie-Thankyou so much! It was so moreish
Hi lisa-Thankyou! My days are quite short being almost winter so I didn’t want to chance it and get bad photos so that’s why I left it overnight
Hi peasepudding-Thankyou! Oh yes it is I guess! A sprinkling of chocolate flakes would certainly make it so
Out of all the DB strudels I’ve seen, yours has to be the most creative one! I love it!!! The ricotta must ahve been a nice canvass for the tangy sweetness of the cheeries and the tropical taste of the toasted coconut! It also looks like you did a lovely job witht he dough! Thanks for the tips and the creative recipe
I have to admit, I came looking for your strudel, was distracted by your 5-minute mug cake, and now, especially after looking at this cherry goodness, am officially in admiration of your blog. Great stuff!
Yum!! Your strudel looks amazingly good =D. I love the flavours you used!
i too avoided strudel for the longest time. Store bought puff and filo are so easy to use! But after this challenge, do you think you’ll start making your own pastry? I think you should! Yours turned out beautifully!
Truly beautiful – photos and the strudel!
Hi Marta-Aww thankyou!
I’m still amazed that I got the pastry to work as I was a bit of a pastry phobe 
Thanks for your kind words! 
Hi leanne-Thankyou so much! You are so sweet! What a lovely thing to say
Hi Lauren-Thankyou very much!
Hi Pixie-I know, if it wasn’t so easy I probably would have made pastry but it’s so easy to buy! Funny you ask that, I made puff pastry for the first time yesterday and it worked! It was so layered I was truly amazed! Thankyou
Hi Jenny-Thankyou so much!
Cherry-cheese, mmmmmmmmmm. That’s what I want for breakfast please..
Hi Lisa-Hehe I think I probably had some of this for breakfast!
That looks soooo delicious!! Mmm stuedel!
Hi Carolyn-Thankyou so much!
Your filling looks absolutely scrumptious! I’m definitely going to have to make a cheese filled version now!
Hi Holly-Thankyou so much! Yours looked amazing too!
Wow! They look good – like they were made by a pro.
Wauw,,its like a mix of Vienna and the tropics! Gorgeous,,,lovely!
4 Trackbacks/Pingbacks
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[...] suggested a strudel dough should be so thin you can see the pattern of your tablecloth through it. Lorraine’s photos show that she achieved this amazing feat, so it must be possible (at least if you use wheat flour). [...]
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