Photo of Fresh Cherry Strudel by WW

Fresh Cherry Strudel

Points® value
Total Time
1 hr 20 min
30 min
20 min
Phyllo dries out easily so make sure to keep your unused stack of dough covered with plastic wrap and a damp kitchen towel while assembling the outside of the strudel.


Light cream cheese

8 oz, at room temperature

Powdered sugar (confectioner's)

3 tbsp(s)


1 large

Lemon zest

2 tsp(s)

Freshly grated nutmeg

¼ tsp(s)

Kosher salt

1 pinch(es)


2 cup(s), pitted

Phyllo dough

7 sheet(s), (13- X 18-in; 7 oz total)

Olive oil cooking spray

8 spray(s)


4 tsp(s)


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Using an electric mixer, beat together cream cheese, powdered sugar, egg, lemon zest, nutmeg and salt in a large bowl.
  3. Lay 1 sheet phyllo on prepared baking sheet; lightly coat with cooking spray and sprinkle with 1/2 tsp granulated sugar. Continue layering with remaining 6 sheets of phyllo (skipping cooking spray and sugar on the last sheet).
  4. Spread cheese mixture evenly across phyllo stack, leaving a 2 inch border; scatter cherries evenly across top. Using parchment paper to assist, roll phyllo layers over cheese and cherries jelly-roll style; gently flip strudel over so seam is on bottom. Lightly spray top of strudel with cooking spray; sprinkle with remaining 1 tsp sugar.
  5. Bake until phyllo is golden, 15-20 minutes; remove from oven and let cool slightly before slicing into 12 pieces.


Serving size: 1 slice