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Val Venosta cherry strudel with stretched strudel dough with butter

An exquisite summer variant

Fragrant, sweet and unexpected – this cherry strudel has everything it takes to surprise. The filling is not with classic apples but with juicy Val Venosta cherries. These irresistible fruits of our valley are not only a precious source of vitamins and minerals but also lend themselves perfectly to the creation of delicious recipes.
75 min.


for 1 strudel

for the dough
250 g flour
65 g melted butter (lukewarm)
70 g water (lukewarm)
2 pinches of salt
1 tsp. apple vinegar

for the filling
70 g butter
50 g oat flakes, ground
50 g breadcrumbs
1,400 g Val Venosta cherries
140 g sguar
1 tbsp. vanilla sugar
90 g hazelnuts, ground
3 tsp. cornstarch (alternatively starch)
1 tsp. cinnamon powder
2 pinches of salt

in addition
50 g melted butter
Print recipe


For the dough
Put the flour, melted butter, water, salt and apple vinegar in the bowl of a stand mixer. Turn on the stand mixer and knead everything until you get a soft and homogeneous dough, which will take approx. 10 minutes. Alternatively, you can also knead everything by hand. Form a ball, wrap it with cling film and let rest at room temperature for 30 minutes.

For the filling
Melt butter in a pan and add ground oat flakes and breadcrumbs. Toast over medium heat for a few minutes, stirring frequently to avoid burning. Remove from heat and set aside to cool. In the meantime, wash and pit the Val Venosta cherries and put them in a bowl. Add sugar, vanilla sugar, ground hazelnuts, starch, cinnamon and salt. Stir and set aside until the dough has finished resting.

Preheat the oven to 190 degrees (convection oven) after the resting time of the dough. Lightly flour a clean cloth and roll out the dough on it with a rolling pin. Stretch it gently with your hands to make it very thin. It hardly breaks as it is very elastic. Brush with melted butter. Spread the mixture of breadcrumbs and oat flakes over the entire surface and make sure you leave approx. 2-3 cm along the edges. Then also distribute the Val Venosta cherry filling over the entire surface. Roll up. Close the ends of the dough and press well to make them stick and to avoid spilling the filling. Transfer to a baking sheet lined with baking paper. Brush with the remaining melted butter and bake for approx. 35 minutes. Remove from the oven, sprinkle with powdered sugar and serve hot or cold. You can serve it with a scoop of ice cream or whipped cream to make it even more delicious.


Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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