Strudel Cookies are delicious bite-sized pastries. They are incredibly easy to make and look like they’ve come straight from a bakery.
And you’ll just need 5 simple ingredients (cream cheese, flour, butter, apricot preserve, and dried cherries) to make these amazing strudel cookies.
What are Strudel Cookies?
Think of these strudel cookies as a cross between two classic German pastry recipes: ‘Apfelstrudel’ and ‘Schnecken’.
Applestrudel and what?
‘Apfelstrudel’ is the German word for apple strudel. And I should mention that technically speaking apple strudel is not a German dessert. Apple Strudel actually originates in Austria, not Germany. Nonetheless, apple strudel is widely popular in Germany, too.
‘Schnecken’ (which translates into ‘snails’) are the German version of sticky buns. They are crispy on the outside and sweet and gooey on the inside. ‘Schnecken’ are typically made with raisins, cinnamon, or chocolate.
But for this recipe, we’ll make things as easy as possible. And combine the best of these two recipes. And this means we’ll just need 5 ingredients.
- 8 OUNCES CREAM CHEESE. Use Philadelphia style cream cheese
- 1 CUP ALL-PURPOSE FLOUR
- 1/4 CUP BUTTER. As for most baking recipes, I recommend using unsalted butter.
- 1/2 CUP APRICOT PRESERVE. I used Trader Joe’s Apricot Preserve but Bonne Maman works very well, too.
- I CUP DRIED TART CHERRIES. For this recipe, I used Trader Joe’s Dried Pitted Tart Montmorency but linked another good alternative. If you’re looking for a no-sugar-added variety, use this brand.
How To Make Strudel Cookies
These cookies are incredibly easy to prepare.
- Preheat the oven to 375° Fahrenheit. Use a large baking sheet and cover it with parchment paper. Set aside.
- Combine cream cheese, flour, and butter in a stand mixer and attach the dough hook. Set the machine to a low speed (2-3) and knead for about 3 minutes. Increase the speed towards the end. The dough is going to be a bit sticky – and that’s ok.
- Shape the dough into a rectangle, cover it with plastic wrap and put it into the freezer for about 15 minutes.
- Sprinkle flour generously on your working surfacing. Take the chilled dough out of the freezer and cut in half. Use a rolling pin to shape the dough into a 12×8 rectangle.
- Use 1/4 cup of the apricot preserve and spread it on top of the dough. Sprinkle the dough with 1/2 cup of cherries.
- Starting on the wider side, gently roll the dough. Pinch the edges to seal it off.
- Use a sharp knife to cut the roll into 12 x 1/2 inch slices. Transfer the slices on the baking sheet (jelly side up).
- Repeat with the process for the second half of the dough.
- Bake for 22-25 minutes until you see the strudel cookies turning golden-brown.
- Remove the strudel cookies from the oven and place them onto a cooling rack. Allow to cool for a few minutes and enjoy.
Tips and Tricks
As I’ve said, one of the things I really like about the strudel cookies is that they are not overly sweet.
But if you would like to add some more sweetness back in you can opt for a slightly sweeter dried cherry.
You can also substitute raisins for the dried cherries.
Or use a combination of dried cherries and dried apricots. This is a delicious dried fruit combination I’ve recently used in this incredibly tasty custard bread pudding recipe.
More Easy Desserts
- White Chocolate Chip Cookies. These cookies have a secret ingredient that gives them an extra kick – crystallized ginger.
- White Chocolate Mousse with Strawberries
- Strawberry Torte. Known as ‘Erdbeertorte’ in Germany.
- Lemon Date Balls. This is one of my favorite no-bake desserts.
- White Chocolate & Cranberry Blondies. Perfect for a crowd.
- Preheat the oven to 375° Fahrenheit. Cover a baking sheet with parchment paper and set aside.
- Use the bowl of a stand mixer* (see recipe notes) and combine cream cheese, flour, and butter.
- Use the stand mixer's dough hook and begin to knead the ingredients at low speed (2-3) for about 3 minutes. Remove the dough from the stand mixer and shape into a rectangle.
- Wrap the dough in cling film chill in the freezer for 15 minutes.
- Remove the dough from the freezer and cut in half. Use a large pastry board or working surface and sprinkle a 12×8 inches rectangle with flour. Use a rolling pin to roll the dough into a 12×8 rectangle.
- Use half of the apricot preserve and spread it in a thin layer over the dough. Sprinkle with half of the dried cherries.
- Begin at one of the long edges and slowly roll the dough. Pinch the ends of the dough to create a seal. Cut the roll into 1/2 inch slices.
- Jelly side up move the slices on the baking sheet. Bake in the oven for 22 minutes or until golden brown.
- Transfer the strudel cookies to a cooling rack and allow them to cool down. Serve and enjoy.