Photo of Fresh cherry strudel by WW

Fresh cherry strudel

Total Time
1 hr 20 min
30 min
20 min
This is pure strudel, a word that literally translates as layers of dough rolled around a fruit filling. We call for frozen phyllo dough as a time saver, and also for its ease of use and great, flaky texture. 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. Once out of the oven, take care when cutting the slices. Any phyllo that flakes off can be added back to the slice when serving, and add a drizzle of sauce to the plate, too, for a pretty presentation.


Low fat cream cheese

8 oz, at room temperature

Powdered sugar (confectioner's)

3 Tbsp


1 large egg(s)

Lemon zest

2 tsp

Freshly grated nutmeg

¼ tsp

Kosher salt

1 pinch(es)


2 cup(s), pitted

Phyllo dough

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

Cooking spray

8 spray(s)


4 tsp


  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.
  6. Serving size: 1 slice