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Apple Pan Strudel With Dried Cherry Puree

Apple Pan Strudel With Dried Cherry Puree

Apple Pan Strudel With Dried Cherry Puree

  • Cook Time: 25 Minutes
  • Yield: 6 Servings

A simple, fun and scrumptious pan-streudel recipe that everyone will love.


For Cherry Puree

  • 1 c. dried cherries
  • 1 ½ c. water
  • 2 tbsp. kirsch (clear cherry brandy)

For Pan Streudel

  • 3 c. 100% apple juice
  • 1 box Unsalted Whole Grain Melba Toast
  • 2 lb. various apple varieties
  • ¼ c. lemon juice
  • 1 c. sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. allspice
  • ¼ tsp. nutmeg


  1. Combine cherries and water in a saucepan. Bring to a boil, and then simmer 2 minutes. Stir in kirsch. Cool to lukewarm and puree in a blender.

  2. In a small bowl, mix sugar and spices; set aside. Mix apple and lemon juice in medium bowl. Add sugar-spice mixture and toss to coat.
  3. Lay the Melba toast in a single layer on a cookie sheet and pour 2 cups of apple juice over each piece, allowing toast to soak up the juice.
  4. In a separate 8 x 8-inch pan, cover the pan with a thin layer of apples. Using a spatula, lift the Melba toast from the cookie sheet and place a single layer over the apples in the 8 x 8-inch pan. Repeat layering process until done.
  5. Finish by spreading cherry puree over apples. Cover with 1 cup of apple juice poured evenly over pan.
  6. Bake at 350 degrees for 45 minutes. Garnish with light whipped cream if desired.