Prep 30 mins
Cook 15 mins
- 8 sheets phyllo pastry, thawed
- 3 tablespoons melted butter
- 5 cups pitted cherries
- 1 cup granulated sugar
- 3⁄4 cup firmly packed light brown sugar
- 1⁄3 cup water
- 1 1⁄2 tablespoons cornstarch (for thickening)
- 2 tablespoons grated lemons, zest of
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- To prepare filling:.
- Mix granulated sugar, brown sugar and cornstarch in a saucepan.
- Add in cherries, water, lemon zest and vanilla.
- Cook over medium heat until thickened then reduce to low heat.
- Add spices,continue cooking for 15 minutes.
- Stir occasionally.
- Remove pan from heat and cool completely.
- Grease baking sheet.
- Preheat oven to 400°F.
- Prepare pastry:.
- Open folded phyllo sheets to lie flat.
- Stack 4 sheets on a plastic wrap.
- Brush top sheet with 1 tbsp melted butter.
- 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.
- Fold ends under.
- Place strudel, seam side down on baking sheet.
- Brush with 1/2 tbsp melted butter.
- Repeat process with balance of ingredients.
- Bake 15 to 20 minutes until golden.
- Transfer baking sheets to a wire rack to cool for 15 minutes.
- Cut when completely cool.
- Sprinkle confectioner's sugar for deco.
I changed the recipe quite a bit but that's not why I'm giving it 3 stars. I found there was far too much filling for the amount of sheets used. I think it easily could have made 3 or even 4 rolls of 4 sheets each. I used just 5 cups of frozen cherries and because they had juice from freezing I didn't add any water. These were sweet cherries (bing) so I only used 1/2 cup white sugar and 2/3 cup brown sugar. No allspice or cinnamon but did add the 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.Used 3 tablespoons cornstarch to thicken. The filling oozed out the ends and popped through the middle. Sorry, but I would not make it the same way again.
Just used the filling part of this recipe. It's very good & was perfect consistency for filling. However, we don't care for allspice, and I went ahead and followed the recipe -- big mistake. If I were to use this again, I'd leave it out. (If you like allspice, you'll be very pleased with the taste!) I was trying to recreate a recipe I saw on "America's Home Cooking". Took 2 rolls of phyllo and cut them into 1/4-inch rounds, unrolled them into strips and tossed them with 1/4 cup melted butter. Put half the strips into a deep dish pie pan, covered with the cherry filling, then topped with the remaining phyllo strips. Baked for 20 minutes at 400. The top came out brown and gently crispy -- the bottom, however, was a glutinous glob. If I were to try again, I'd probably use a bigger, casserole-type dish to spread the phyllo out more. Also put less phyllo on the bottom than on the top. But I don't intend to make this again.