Candy cane cherry strudel is a puff pastry crust filled with cherry pastry filling and then baked until golden brown in the shape of a candy cane. It’s finished with a drizzle of white icing.
This is a great holiday dessert or a fun Christmas breakfast treat.
My stepdad loves any cherry dessert, so I’m always looking for new ways to fill his craving for it. He’s a big fan of cherry strudel bites and turnovers with white icing on top.
This is basically a large candy cane cherry danish that went over very well. I think next time we’ll have to add a cream cheese filling (cheesecake is his other weakness!)
I’ve also seen this recipe made with crescent roll dough, but I’m not a big fan of the refrigerated canned version of crescent rolls. The flavor is off.
I’ve previously made puff pastry cherry turnovers and they were a huge hit, so this closely resembles that recipe.
Ingredients
- Pepperidge Farm Frozen Puff Pastry Sheets
- Large Egg
- Water
- Solo Cherry Cake/Pastry Filling or Cherry Pie Filling
- Confectioners’ Sugar
- Milk
- Pure Vanilla Extract
How to Make Candy Cane Cherry Strudel
- Preheat the oven to 400℉.
- On a flat surface, place a large sheet of parchment paper. Place both puff pastry sheets on the parchment paper, slightly overlapped in the middle. Use a rolling pin to roll the puff pastry into a large rectangle and flatten the middle together. Trim any uneven edges.
- On the long edges, cut 1″ strips 3″ into the side of the dough. Add a layer of cherry filling down the center of the dough approximately 3″ wide.
- Begin crisscrossing the strips of dough over the cherry filling. I also like to roll up the ends so the filling does not bake out.
- Carefully turn one end of the puff pastry into a candy cane shape.
- Mix egg and water in a small bowl. Brush the egg wash on top of the pastry.
- Bake in the oven for 15-18 minutes.
- While it bakes, whisk confectioners’ sugar, milk, and vanilla in a bowl. Once the strudel has partially cooled, drizzle with icing.
Make It Ahead
Create the candy cane strudel and then cover it on the baking sheet with plastic wrap. Store it in the fridge for up to 24 hours before baking it.
Storing Leftovers
Store leftover cherry strudel in an airtight container in the fridge for 3-4 days.
Reheating
The easiest way to reheat this strudel is in the microwave for 15-20 seconds.
However, to get the original crispness, reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Recommended Recipes
- 62 Christmas Finger Foods
- Beef Wellington Wreath
- Christmas Candy Cane Cookies
- Christmas Sugar Cookie Shots
- Christmas Tree Cinnamon Rolls
- Christmas Tree Drop Cookies
- Christmas Tree Puff Pastry
- Cherry Cheesecake Bites
- Cherry Cheesecake Cookie Cups
- Cherry Puff Pastry Turnovers
- No Yeast Cinnamon Rolls
Candy Cane Cherry Strudel
Ingredients
- Pepperidge Farm Frozen Puff Pastry Sheets (both sheets) thawed
- 2-12.5 ounces Can of Solo Cherry Cake/Pastry Filling or Pie Filling
- ½ cup Confectioners’ Sugar
- 1 tablespoon Milk
- ½ teaspoon Pure Vanilla Extract
- 1 Large Egg
- 1 tablespoon Water
Instructions
- Preheat the oven to 400℉.
- On a flat surface, place a large piece of parchment paper. Place both puff pastry sheets on the parchment paper, slightly overlapped in the middle. Use a rolling pin to roll the puff pastry into a large rectangle and flatten the middle together. Trim any uneven edges.
- On the long edges, cut 1" strips 3" into the side of the dough. Add a layer of cherry filling down the center of the dough approximately 3" wide.
- Begin crisscrossing the strips of dough over the cherry filling. I also like to roll up the ends so the filling does not bake out.
- Carefully turn one end of the puff pastry into a candy cane shape.
- Mix egg and water in a small bowl. Brush the egg wash on top of the pastry.
- Bake in the oven for 15-18 minutes.
- While it bakes, whisk confectioners' sugar, milk, and vanilla in a bowl. Once the strudel has partially cooled, drizzle with icing.
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