Cherry strudel

Yield: 10 Servings

Measure Ingredient
1¼ cup Granulated sugar
½ cup Firmly packed light brown sugar
1½ tablespoon Comstarch
4 cups Pitted; tart, fresh or frozen, thawed cherries
⅓ cup Water
2 teaspoons Grated lemon or orange zest
½ teaspoon Vanilla or almond extract
¼ teaspoon Ground allspice
⅛ teaspoon Ground cinnamon
8 Sheets phyllo pastry; thawed if frozen
3 tablespoons Butter; melted
1 tablespoon Confectioners' sugar

FILLING

PASTRY

TOPPING

1. 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.

2. Reduce heat to low, add allspice and cinnamon, and cook, stirring occasionally, for 15 minutes. Remove pan from heat. Cool completely.

3. Preheat oven to 400 degrees. Grease a baking sheet.

4. 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.

5. 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-roll style. Fold ends under.

6. Place strudel, seam-side down, on prepared baking sheet. Brush with ½ tablespoon melted butter. Repeat with remaining phyllo, melted butter, and filling to make second strudel. 7. Bake until golden, 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.

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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