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In a bowl, combine cherries with sugar, cinnamon, lemon zest and amaretto.
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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.
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Repeat the entire procedure until you use all pastry and filling. You will get 3 strudels.
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Bake in 350 degrees F (175 degrees C) preheated oven for about 30-45 minutes or until the pastry is golden and crisp.
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Take out of the oven. Allow the strudel to cool for at least 10 minutes. Sprinkle with powdered sugar and serve.