Sour cherries strudel
Prep time
Cook time
Total time
Serves: 1 strudel
  • 3 sheets phyllo pastry
  • 2 cups sour cherries (jarred or canned)
  • For filling:
  • 1½ cups yogurt or kefir
  • ½ cup oil (I used melted coconut oil)
  • ¾ cup semolina
  • ½ cup sugar (I used xylitol)
  • 1 sachet vanilla sugar or 1 tsp vanilla extract
  • melted butter or cooking cream for brushing before baking
  • For dusting: powdered sugar
  • Note: 1 cup = 250 ml
  1. Preheat oven to 180 C / 356 F and line a large baking tray with baking paper.
  2. In a large mixing bowl whisk all the ingredients for filling ((not sour cherries!) until they are well combined.
  3. Spread the first sheet of phyllo pastry on the prepared baking tray and spread half of the filling mixture.
  4. On top of the mixture spread the second sheet of pastry and spread the remaining of the filling mixture.
  5. Put the third sheet of pastry on top.
  6. Spread the sour cherries on the top of the third sheet of pastry (not till the edges) and carefully roll all together to make a strudel shape.
  7. Brush the strudel with a little bit of melted butter or cooking cream.
  8. Bake for about 50 min or until golden brown.
  9. Remove from oven and let it cool. Dust with powdered sugar before serving. Enjoy!
Recipe by Travelling oven at