Recipes > Desserts > Strudels > Cherry Strudel

Cherry Strudel


  • 2 cups of flour
  • pinch of salt
  • 2 quarts of sour cherries
  • stale bread (about a plateful)
  • peel of 1/2 lemon
  • 1 cup of sugar
  • some ground cinnamon
  • about 4 ounces of pounded sweet almonds
  • melted goose-oil or butter


Make a dough of flour, salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough back and forth. Do this repeatedly for about fifteen minutes. Now put the dough in a warm, covered bowl and set it in a warm, place for half an hour. In the meantime stem and pit the sour cherries. Grate into them some stale bread; also the lemon peel, and mix. Add sugar, ground cinnamon and pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as possible, lay aside the rolling-pin and pull, or rather stretch the dough as thin as tissue paper. In doing this you will have to walk all around the table, for when well stretched it will cover more than the size of an ordinary table. Pull off all of the thick edge, for it must be very thin to be good (save the pieces for another strudel). Pour a little melted goose-oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll. Have ready a long baking-pan well greased with either butter or goose-fat; fold the strudel into the shape of a pretzel. Butter or grease top also and bake a light brown; baste often while baking. Eat warm.


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The International Jewish Cook Book (1919).

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