Cherry Strudel

Submitted by ummi77

"American Baking"

 

• Ready In: 45mins
• Ingredients: 11
• 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

1. To prepare filling:

2. Mix granulated sugar, brown sugar and cornstarch in a saucepan.
3. Add in cherries, water, lemon zest and vanilla.
4. Cook over medium heat until thickened then reduce to low heat.
5. Add spices,continue cooking for 15 minutes.
6. Stir occasionally.
7. Remove pan from heat and cool completely.
8. Grease baking sheet.
9. Preheat oven to 400°F.

10. Prepare pastry:

11. Open folded phyllo sheets to lie flat.
12. Stack 4 sheets on a plastic wrap.
13. Brush top sheet with 1 tbsp melted butter.
14. Spread half filling along a short side of top pastry sheet.
15. Starting with short side and using plastic wrap as a guide, roll up pastry.
16. Fold ends under.
17. Place strudel, seam side down on baking sheet.
18. Brush with 1/2 tbsp melted butter.
19. Repeat process with balance of ingredients.
20. Bake 15 to 20 minutes until golden.
21. Transfer baking sheets to a wire rack to cool for 15 minutes.
22. Cut when completely cool.
23. Sprinkle confectioner's sugar for deco.

Reviews

[Dorel]

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.

 

[Kat in Texas]

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.