Cherry Streusel Pastries (German Kirschtaler) Recipe
If you adore pastries that sing with the sweetness of fresh fruit and the comforting crunch of crumbly topping, you’re going to fall head over heels for these Cherry Streusel Pastries (German Kirschtaler). This traditional German treat is a heavenly combination of tender, slightly tangy curd dough topped generously with ripe cherries, dusted with a buttery streusel, and finished with that warm golden glow from baking. Each bite bursts with fresh cherry juiciness and a satisfying crumble that makes it utterly irresistible. Whether served at a cozy coffee break or as a delightful dessert, these pastries offer a perfect balance of fresh, sweet, and crumbly that’ll have you coming back for more.
Ingredients You’ll Need
Getting the ingredients right for Cherry Streusel Pastries (German Kirschtaler) is essential, yet surprisingly simple. Each component plays a special role: the spelt flour lends a gentle nuttiness, the curd gives the dough a soft tang, and the cherries provide that juicy fruit burst. The streusel topping wraps it all up with a buttery, sweet crunch. Here’s what you’ll need to create these little marvels:
- Spelt flour (Type 630): Offers a mild, nutty flavor and tender texture while being a bit lighter than regular wheat flour.
- Sugar: Sweetens both the dough and streusel for that perfect balance without overpowering the fruit.
- Butter (room temperature): Provides richness and helps create the classic crumbly streusel topping.
- Vanilla extract: Adds subtle fragrance and depth to the streusel.
- Cherries (pitted): The star ingredient delivering fresh, juicy bursts of flavor on every bite.
- Raw cane sugar: Sprinkled on cherries for a touch of extra sweetness and slight crunch.
- Low-fat curd (Magerquark): Makes the dough delectable with its creamy, tangy quality.
- Rapeseed oil: Keeps the dough soft without making it heavy.
- Egg: Binds ingredients and gives structure to the dough.
- Baking powder and salt: Essential for leavening and balancing flavors.
- Milk: Used for brushing edges to achieve a beautiful golden finish.
- Apricot jam (optional): For brushing—adds a glossy sheen and extra fruitiness.
- Sugar glaze (optional): To drizzle over the cooled pastries for a pretty, sweet touch.
How to Make Cherry Streusel Pastries (German Kirschtaler)
Step 1: Prepare the Oven and Baking Sheets
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. This step ensures your pastries bake evenly and release effortlessly without sticking—a small prep that makes a big difference!
Step 2: Make the Streusel Topping
In a bowl, combine the spelt flour, sugar, softened butter, and vanilla extract. Use your fingers to rub the mixture together until you get different-sized crumbs—this variation in the streusel gives a delightful texture contrast. Pop this mixture in the fridge while you prepare the rest. Keeping it chilled helps maintain that satisfying crumbly texture when baked.
Step 3: Wash and Pit the Cherries
Rinse your cherries under cool water and dry them gently. Remove the pits carefully, making sure the cherries remain intact as much as possible to avoid losing that juicy burst inside the pastries. Set the pitted cherries aside; the sweet-tart fruit will shine as the centerpiece of each pastry.
Step 4: Prepare the Dough
In a large bowl, whisk together the low-fat curd, rapeseed oil, egg, and sugar until smooth. Then, mix the spelt flour with baking powder and a pinch of salt separately before adding it to your wet ingredients. Knead the dough until it’s smooth and soft, but not sticky. This dough has a lovely tang and lightness thanks to the curd—perfect for supporting the luscious cherry topping without overpowering it.
Step 5: Shape and Assemble the Pastries
Divide the dough into eight equal pieces and roll each into a ball. Then gently pull each ball out into an oval shape about 15 cm (5.9 inches) long, making the edges slightly thicker than the center. Place the shaped dough on your prepared baking sheets with space in between. Generously pile the pitted cherries onto the center of each oval, sprinkle with raw cane sugar, and top with the chilled streusel crumbs. Brush the edges of each pastry with milk to encourage a golden crust during baking.
Step 6: Bake and Finishing Touches
Bake your Cherry Streusel Pastries (German Kirschtaler) for 16-20 minutes, or until the streusel topping turns gorgeous golden brown and the edges of the dough are baked to perfection. Remove from the oven and transfer them to a wire rack. While still warm, brush the edges with apricot jam if you like a fruity glaze and allow them to cool slightly. For an elegant finish, drizzle with sugar glaze before serving to add a delicate sweetness and look that will wow your friends.
How to Serve Cherry Streusel Pastries (German Kirschtaler)
Garnishes
A dusting of powdered sugar or a drizzle of sugar glaze enhances the visual appeal and sweetness of your pastries. Fresh mint leaves add a fresh pop of color, while a dollop of whipped cream or a scoop of vanilla ice cream elevates the indulgence factor to delightful heights.
Side Dishes
Serve these pastries alongside a steaming cup of coffee or a fragrant herbal tea for an uplifting brunch or afternoon pick-me-up. A light vanilla custard or a spoonful of thick Greek yogurt can beautifully complement the cherries’ tartness and streusel’s buttery crumb.
Creative Ways to Present
Present the Cherry Streusel Pastries (German Kirschtaler) on a rustic wooden board or elegant cake stand for a charming display. Add fresh cherries around the plate or scatter edible flowers for a festive touch. You can also create mini versions for a party platter, perfect for sharing the love of this wonderful treat.
Make Ahead and Storage
Storing Leftovers
Store leftover pastries in an airtight container at room temperature for up to two days to maintain freshness. For longer keeping, refrigerate them; just be sure to bring them back to room temperature or lightly warm before enjoying to restore their tender crumb and fresh flavor.
Freezing
You can freeze these pastries for up to a month by wrapping each individually in plastic wrap and placing them in a freezer-safe bag. Thaw them at room temperature when ready to eat, then warm gently in the oven to recapture that freshly baked charm.
Reheating
To reheat, place pastries on a baking tray and warm in a preheated oven at 160°C (320°F) for 8-10 minutes. This refreshes the streusel crunch and brings out the juicy cherry aroma, making them taste almost as good as freshly baked.
FAQs
Can I use frozen cherries instead of fresh for Cherry Streusel Pastries (German Kirschtaler)?
Absolutely! Frozen cherries work well, but be sure to thaw and drain them thoroughly to avoid excess moisture that could make your pastries soggy.
What can I substitute if I don’t have spelt flour?
You can use all-purpose or whole wheat flour, though the flavor and texture might vary slightly. Spelt flour adds a unique nuttiness that’s hard to replicate exactly.
Is it necessary to brush the pastries with apricot jam?
No, it’s optional. The jam adds a lovely glistening finish and slight fruitiness but the pastries taste fantastic without it too.
Can I make the dough ahead of time?
Yes, you can prepare the dough and keep it covered in the refrigerator for up to 24 hours before baking. Just let it come to room temperature before shaping.
Are these pastries suitable for breakfast?
Definitely! Cherry Streusel Pastries (German Kirschtaler) are an ideal morning treat with their combination of fruit and tender dough—perfect alongside a cup of coffee or tea.
Final Thoughts
There’s something truly special about Cherry Streusel Pastries (German Kirschtaler), and I can’t recommend enough making them at home. The blend of fresh cherries, crumbly streusel, and soft, tangy dough creates a treat that’s both comforting and delightfully fresh. Whether you’re sharing them with family or enjoying a quiet moment with a cup of coffee, they are sure to become a cherished favorite in your recipe collection. So roll up your sleeves and treat yourself to this delicious slice of German baking magic—you won’t regret it!
Print
Cherry Streusel Pastries (German Kirschtaler) Recipe
- Total Time: 45 minutes
- Yield: 8 pastries 1x
- Diet: Low Fat
Description
These German Cherry Streusel Pastries, known as Kirschtaler, combine a tender spelt flour dough with tangy cherries and a sweet, crumbly streusel topping. Perfectly baked until golden, these pastries offer a delightful blend of textures and flavors, ideal for a cozy breakfast or afternoon treat.
Ingredients
Streusel:
- 4.2 oz. (120g) spelt flour (Type 630)
- 1.8 oz. (50g) sugar
- 2.5 oz. (70g) butter, at room temperature
- 1/2 tsp. vanilla extract
Topping:
- 17.6 oz. (500g) cherries, pitted
- 3–4 tbsp. raw cane sugar
Dough:
- 7 oz. (200g) low-fat curd (Magerquark)
- 1/3 cup (80ml) rapeseed oil
- 1 medium egg
- 1.8 oz. (50g) sugar
- 10.6 oz. (300g) spelt flour (Type 630)
- 3 1/2 tsp. baking powder
- pinch of salt
- some milk for brushing
- apricot jam for brushing (optional)
- sugar glaze to decorate (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 190°C (375°F). Line two baking sheets with parchment paper to prevent sticking and set aside.
- Make Streusel: In a bowl, combine the spelt flour, sugar, butter, and vanilla extract. Rub the mixture between your fingers until you achieve small crumbly pieces of various sizes. Place this streusel mixture in the fridge to chill until needed.
- Prepare Cherries: Wash and dry the cherries thoroughly. Remove the pits using a cherry pitter or knife and set the pitted cherries aside.
- Make the Dough: In a large bowl, mix the low-fat curd (Magerquark), rapeseed oil, medium egg, and sugar until well combined. In a separate bowl, mix the spelt flour, baking powder, and pinch of salt. Add the dry ingredients to the wet mixture and knead until you form a smooth dough.
- Shape Pastries: Divide the dough into 8 equal pieces. Form each into a ball and then gently pull to create oval-shaped rounds about 5.9 inches (15cm) long. Make sure the edges are slightly thicker than the centers. Place these onto the prepared baking sheets, leaving space between each.
- Add Toppings and Bake: Arrange the pitted cherries evenly on top of each dough oval. Sprinkle the cherries with 3-4 tablespoons of raw cane sugar, then evenly distribute the chilled streusel over the cherries. Brush the edges of each pastry lightly with milk.
- Bake Pastries: Place the baking sheets in the oven and bake for 16 to 20 minutes, or until the streusel turns golden brown and the pastries are cooked through.
- Finish and Serve: Remove the pastries from the oven and transfer them to a wire rack. While still warm, you may brush the edges with apricot jam for shine and flavor (optional). Allow them to cool slightly, then decorate with sugar glaze if desired. Serve warm or at room temperature.
Notes
- Using spelt flour gives a nutty flavor and makes the pastries a bit lighter than traditional wheat flour.
- Ensure the streusel is chilled before sprinkling on the pastries to maintain its crumbly texture during baking.
- You can substitute fresh cherries with frozen ones; just make sure to thaw and drain excess liquid before use.
- Brushing with apricot jam is optional but adds a lovely shine and extra sweetness.
- Sugar glaze adds an attractive finish and additional sweetness but can be omitted for a less sweet version.
- These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pastries
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 pastry
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: cherry streusel pastries, German Kirschtaler, spelt flour pastries, fruit streusel dessert, low fat cherry pastries
