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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is an updated version of an old favorite. Store bought phyllo dough makes this easier to prepare. Ingredients:
filling |
1 1/4 cups granulated sugar |
1/2 cup firmly packed light brown sugar |
1 1/2 tsp cornstarch |
4 cups pitted, tart, fresh or frozen, thawed cherries |
1/3 cup water 2 tsp grated lemon or orange zest |
1/2 tsp vanilla or almond extract |
1/4 tsp ground allspice |
1/8 tsp cinnamon |
pastry |
8 sheets phyllo pastry, thawed if frozen |
3 tbsp butter, melted |
1 tbsp confectioners sugar |
Directions:
1. Filling:
2. In a medium saucepan, mix together granulated sugar, brown sugar, and cornstarch.
3. Stir in cherries, water, lemon zest and vanilla. Cook over medium heat until bubbling and thickened.
4. Reduce heat to low and add allspice and cinnamon. Cook, stirring occasionally, for 15 minutes.
5. Remove from heat and cool completely.
6. Preheat oven to 400 degrees. Grease baking sheet.
7. Pastry:
8. Unfold sheets of phyllo so they lie flat.
9. Stack 4 sheets on plastic wrap. Brush top sheet with 1 Tbsp melted butter. Keep remaining sheets covered with plastic wrap and damp cloth to prevent them from drying out.
10. Spread half of filling along a short side to top pastry sheet.
11. Starting with short side and using plastic wrap as a guide, roll up pastry, jelly roll style. Fold ends under.
12. Place strudel, seam side down, on prepared baking sheet.
13. Brush with 1/2 tsp melted butter.
14. Repeat with remaining phyllo, melted butter, and filling to make second strudel.
15. Bake until golden brown, 15 to 20 minutes.
16. Transfer baking sheet to a wire rack to cool for 15 minutes.
17. Transfer strudels to a cutting board to cool completely.
18. Sprinkle with confectioners' sugar.
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