Cherry Strudel
- Reviews 2
Ready In: 45 mins
Serves: 10
Ingredients
Pastry
- 8 sheets phyllo pastry, thawed
- 3 tablespoons melted butter
Filling
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off