Vegan Cherry Strudel with Cream Cheese

This vegan cherry strudel is a gorgeous, easy dessert with skinny crispy layers of dough, tart cherries, and a comfortable vegan cream cheese that has notes of lemon and vanilla.

What I really like about this strudel probably the most is that it’s not too candy. Solely three tablespoons of sugar are added to the cream cheese filling and a light-weight dusting of icing sugar on high.

You’ll solely require ten components to make this cherry strudel and it’s the right dessert to whip up final minute!

A bit of background on the strudel

Strudel is a kind of pastry that’s both candy or savoury with layers of filo and a filling inside.

It’s a conventional Austrian dessert that dates again to the seventeenth century first showing with an apple filling. It has since unfold all through Central Europe and many various variations of the strudel have been made.

It’s considered one of my favorite desserts and I’m notably keen on the cherry and cheese one.

Earlier than changing into vegan, each time I’d go to a European cake store or cafe, it could be my first selection of dessert if it was on provide. If not cherry and cheese strudel, I’d gravitate in the direction of 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 listing for years!

Instruments you have to to make this vegan cherry strudel

It’s a reasonably simple dessert to make, however you do want a couple of primary instruments to get the very best outcomes. Right here’s what you’ll want:

Meals processor or electrical hand mixerBowlStrainerSilicone spatulaPastry brushParchment paperSpoonBaking traySmall saucepan or bowl (for melting the vegan butter)

Some suggestions for making a cherry strudel

There are some things to bear in mind when making this vegan strudel. I’ve made this dessert a couple of instances and have come throughout a couple of issues that I’ve picked up alongside the best way to succeed in the very best end result each single time.

Be sure to pressure the cherries nicely in order that your pastry doesn’t turn out to be soggy. You should utilize both uncooked cane sugar or icing sugar (confectioners sugar) within the cream cheese filling. The latter will make the filling firmer. I prefer to maintain mine within the fridge for a couple of hours earlier than chopping in order that it slices with ease and that you would be able to get a agency filling. Small serrated knife is finest.You should utilize cherries from a can, jar, and even frozen for this strudel. I haven’t personally tried it with recent cherries as a result of it received’t provide the identical flavour profile. You wish to use bitter cherries for this recipe. The breadcrumbs assist to soak up any extra moisture that seeps out of the cherries whereas it bakes. You received’t detect their presence within the remaining dish.It would maintain within the fridge for 3-4 days. I personally suppose that it will get higher with age. Solely mud the highest of the strudel with icing sugar (confectioners sugar) earlier than serving, in any other case it would seep into the filo pastry when refrigirated. You possibly can maintain this dessert at room temperature or within the fridge. Unbaked strudel may be ready a number of hours forward and refrigerated till you’re able to bake it.

I hope you like this vegan cherry strudel as a lot as I do!

I truthfully can’t inform the distinction between this and the non-vegan model. I’m actually pleased with the way it turned out and my non-vegan pals have additionally given it their tick of approval!

My preliminary inspiration for after I began researching this recipe got here from this excellent video.

Different European dessert recipes you’ll love:

Straightforward Vegan Apple Burek (Posna Pita Sa Jabukama)Vegan Kremšnita (Vanilla Custard & Cream Cake)Vegan Tufahije Recipe (Bosnian Walnut Stuffed Poached Apples)Candy Poppy Seed PastaBaked Vegan Blueberry CheesecakeSimple Vegan Baklava3-Ingredient Chestnut Puree With Whipped Coconut Cream (Kesten Pire)

For those who do this recipe, let me know! I’d love so that you can go away a remark and ranking beneath. If you wish to go that further mile, tag us on Instagram or share your picture of the recipe on Pinterest. 


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This vegan cherry strudel has superbly skinny layers of dough, that’s paired completely with creamy vegan cream cheese and bitter cherry filling. A dessert that’s tremendous simple to make and even simpler to eat!

150g / 5.29 ounces agency tofu, minimize into cubes
150g / 5.29 ounces vegan cream cheese* (I used Tofutti)
Zest of one small lemon
1 teaspoon vanilla extract
3 tablespoons uncooked cane sugar* (or confectioners / icing sugar)
3 tablespoons aquafaba,* calmly whisked
670g / 1.48 pound jar Morello cherries
4 tablespoons unsalted vegan butter, melted
7 sheets phyllo / filo pastry
2 tablespoons bread crumbs*
Confectioners / icing sugar, for dusting

Pressure the jar of cherries and set it apart to proceed to empty extra liquid.

Preheat oven to 200 levels Celcius (390 levels Fahrenheit) fan-forced. Line a big baking tray with parchment paper and set it apart.

Place the tofu, vegan cream cheese, lemon zest, vanilla extract, and sugar in a meals processor* and course of till clean. This may take about 1-2 minutes.

Add within the whipped aquafaba and mix for an additional 30 seconds. Put aside.

Layer pastry sheets, brushing melted butter in between every layer. Brush the highest layer with butter and sprinkle the breadcrumbs over evenly. Use your fingers to take action if crucial.

Spoon the cream cheese combination alongside one lengthy finish of the pastry, leaving a 5cm / 2-inch border on three sides.

Give the cherries a press down over the sieve with the again of a spoon to press out any extra juice and spoon the cherries over the cream cheese filling.

Fold within the sides of the pastry, then fastidiously roll right into a log shape- brushing the perimeters of the pastry with melted vegan butter to stay it down. Chances are you’ll have to tighten the filling by pulling it in the direction of you with the pastry such as you would a burrito to get a pleasant tight log.

Carry onto ready tray, seam aspect down. Brush it throughout with the remaining butter.

Bake at 200 levels Celcius (390 levels Fahrenheit) for quarter-hour, then scale back the temperature to 180 levels Celcius (355 levels Fahrenheit) and bake for an extra 5 minutes or till golden brown.

Take away from the oven and put aside to chill for not less than half-hour earlier than dusting with sugar.

Minimize it with a small serrated knife and serve.

To attain a agency filling, I like to put mine within the fridge for a few hours after it has fully cooled. This step is just not crucial.


Vegan cream cheese: I used Toffuti for all of the exams, so I’m not sure how different vegan cream cheese manufacturers will carry out. For those who strive it with any others, please let me know the way it turned out within the feedback beneath!

Sugar: The sugar used on this recipe isn’t too vital. If you’d like a firmer filling, use confectioners / icing sugar. Please additionally be certain to make use of natural sugar if you happen to’re within the US; in any other case, it most certainly isn’t vegan.

Aquafaba: That is simply the chickpea water in a can of chickpeas. Pressure 3 tablespoons of it from a can of chickpeas and set the remaining apart to make use of for one thing else. I’ve loads of recipes utilizing chickpeas on this web site. To be taught extra about aquafaba, you are able to do so right here.

Bread crumbs: Please test the components of the bread crumbs that you simply use to guarantee that they’re vegan. 

Meals processor: For those who don’t have a meals processor, crumb the tofu together with your fingers right into a bowl and add the remainder of the components and beat with an electrical mixer for a similar period of time. 

Unbaked strudel may be ready a number of hours forward and refrigerated till you’re able to bake it.

See suggestions earlier within the put up to get the very best outcomes. 

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