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Rice paper cherry strudel

Since I’m still struggling with strudel pastry, rice paper is a great gluten-free option for me.
So far, I’ve wrapped in rice paper spring rolls with hummus, butternut squash with homemade kefir cheese, apples and this time I enjoyed in cherries.

Because cherries were big, meaty and sweet I just wrapped them in rice paper. You can add ground or finely chopped almonds or pistachios, vanilla extract or a little lemon juice.

Ingredients and preparation steps

  • 1/2 kg of peeled cherries
  • 26 pieces of rice papers for wrapping
  • 10 g of melted butter for coating

Preheat the oven to 190 ° C.

Clean the cherries and chop them into quarters – when cherries are smaller, they are easier arranged on the rice paper.
Soak the rice paper in warm water until you feel under your fingers that the rice paper become softer (I heat the water in a wide pan).

Place the paper on a plate and fill with cherries, roll and join the ends, as if you making a small nest.
Fill a baking plate previously coated with butter.
Coat the strudels with melted butter and bake for about 40 minutes or until they become crispy to the touch (depending on the strength of your oven).
Serve with coffee and enjoy!