This vegan cherry strudel is a beautiful, simple dessert with thin crispy layers of dough, tart cherries, and a soft vegan cream cheese that has notes of lemon and vanilla.
What I love about this strudel the most is that it’s not too sweet. Only three tablespoons of sugar are added to the cream cheese filling and a light dusting of icing sugar on top.
You’ll only require ten ingredients to make this cherry strudel and it’s the perfect dessert to whip up last minute!
A little background on the strudel
Strudel is a type of pastry that is either sweet or savoury with layers of filo and a filling inside.
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It’s a traditional Austrian dessert that dates back to the 17th century first appearing with an apple filling. It has since spread throughout Central Europe and many different variations of the strudel have been made.
It’s one of my favourite desserts and I’m particularly fond of the cherry and cheese one.
Before becoming vegan, every time I would visit a European cake shop or cafe, it would be my first choice of dessert if it was on offer. If not cherry and cheese strudel, I would gravitate towards a dessert like Kremšnita (Vanilla Custard & Cream Cake).
And I’ve been on a mission to veganise all my favourites. This strudel has been on my list for years!
Tools you will need to make this vegan cherry strudel
It’s a pretty straightforward dessert to make, but you do need a few basic tools to get the best results. Here’s what you’ll need:
- Food processor or electric hand mixer
- Silicone spatula
- Pastry brush
- Parchment paper
- Baking tray
- Small saucepan or bowl (for melting the vegan butter)
Some tips for making a cherry strudel
There are a few things to keep in mind when making this vegan strudel. I’ve made this dessert a few times and have come across a few things that I’ve picked up along the way to reach the best result every single time.
- Make sure you strain the cherries well so that your pastry doesn’t become soggy.
- You can use either raw cane sugar or icing sugar (confectioners sugar) in the cream cheese filling. The latter will make the filling firmer.
- I like to keep mine in the fridge for a few hours before cutting so that it slices with ease and that you can get a firm filling. A small serrated knife is best.
- You can use cherries from a can, jar, or even frozen for this strudel. I haven’t personally tried it with fresh cherries because it won’t give you the same flavour profile. You want to use sour cherries for this recipe.
- The breadcrumbs help to absorb any excess moisture that seeps out of the cherries while it bakes. You won’t detect their presence in the final dish.
- It will keep in the fridge for 3-4 days. I personally think that it gets better with age.
- Only dust the top of the strudel with icing sugar (confectioners sugar) before serving, otherwise it will seep into the filo pastry when refrigirated.
- You can keep this dessert at room temperature or in the fridge.
- Unbaked strudel can be prepared several hours ahead and refrigerated until you’re ready to bake it.
I hope you love this vegan cherry strudel as much as I do!
I honestly can’t tell the difference between this and the non-vegan version. I’m really happy with how it turned out and my non-vegan friends have also given it their tick of approval!
My initial inspiration for when I started researching this recipe came from this wonderful video.
Other European dessert recipes you’ll love:
- Easy Vegan Apple Burek (Posna Pita Sa Jabukama)
- Vegan Kremšnita (Vanilla Custard & Cream Cake)
- Vegan Tufahije Recipe (Bosnian Walnut Stuffed Poached Apples)
- Sweet Poppy Seed Pasta
- Vegan Plum Dumplings (Posne Knedle sa Šljivama)
- Simple Vegan Baklava
- 3-Ingredient Chestnut Puree With Whipped Coconut Cream (Kesten Pire)