Cherry Strudel is very popular late spring / early summer dessert in Central Europe. It can be made with frozen or bottled cherries, but fresh are the best.
- 9 phyllo pastry sheets
- 2 Tbsp bread crumbs
- 1 kg fresh cherries washed and pitted, 2 lb
- Tbs about 6 sugar
- 1 tsp cinnamon
- 1 tsp lemon zest optional
- 1 tsp – 1 1/2 amaretto – almond liquer optional
- oil for brushing
- powdered sugar for sprinkling
In a bowl, combine cherries with sugar, cinnamon, lemon zest and amaretto.
Place 1 phyllo leaf on a kitchen towel and brush lightly with oil. Place a second leaf on top and brush with oil again. Repeat until 3 leaves have been used. Sprinkle 1/3 bread crumbs on the top phyllo leaf. Spoon 1/3 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over filling, jelly roll fashion. Place the strudel on a baking tray, seam side down. Brush top of the strudel with oil.
Repeat the entire procedure until you use all pastry and filling. You will get 3 strudels.
Bake in 350 degrees F (175 degrees C) preheated oven for about 30-45 minutes or until the pastry is golden and crisp.
Take out of the oven. Allow the strudel to cool for at least 10 minutes. Sprinkle with powdered sugar and serve.