- Cherry Strudel
Yield: 10 Servings
1 1/4 c sugar
1/2 c firmly packed light brown sugar
1 1/2 tb cornstarch
4 c pitted, tart, fresh or frozen cherries
1/3 c water
2 ts grated lemon or orange zest
1/2 ts vanilla or almond extract
1/4 ts ground allspice
1/8 ts ground cinnamon
8 sheets phyllo pastry
3 tb butter; melted
1 tb confectioner's sugar
To prepare filling, in a medium saucepan, mix together granulated
sugar, brown sugar, and cornstarch. Stir in cherries, water, lemon
zest, and vanilla. Cook over medium heat until bubbling and thickened.
Reduce heat to low, add allspice and cinnamon, and cook, stirring
occasionally, for 15 minutes. Remove pan from heat. Cool completely.
Preheat oven to 400 F. Grease baking sheet.
To prepare pastry, unfold sheets of phyllo so they lie flat. Stack
4 sheets on plastic wrap. Brush top sheet with
1 tablespoon melted
butter. Keep remaining sheets covered with plastic wrap and a damp
cloth to prevent them drying out.
Spread half filling along a short side of top pastry sheet. Starting
with short side and using plastic wrap as a guide, roll up pastry,
jelly-foll style. Fold ends under.
Place strudel, seam-side down, on prepared baking sheet. Brush
with 1/2 tablespoon melted butter. Repeat with remaining phyllo,
melted butter, and filling to make second strudel.
15 to 20 minutes. Transfer baking sheet to a
wire rack to cool for 15 minutes. Transfer strudels to a cutting
board to cool completely. Sprinkle with confectioners' sugar.