Friday, May 30, 2014
I Hung a Couple of Owls, Now I Gotta Go Hang a Rat
20 sheets Phyllo dough
1 lb. cherries, pitted
1/4 cup raisins
3 tablespoons cinnamon sugar
1 teaspoon lemon juice
(about) 6 tablespoons clarified butter (have more ready)
1 cup buttered soft breadcrumbs
1/4 cup apricot jam
1 hour before baking:
Combine cherries, raisins, cinnamon sugar and lemon juice in a bowl. Cover and let stand 1 hour.
Preheat oven to 350 degrees F. Line a baking sheet with parchment. Layer 10 sheets of phyllo brushing each layer lightly with melted clarified butter. Do not butter the top layer. Spread with half the apricot jam, and half the buttered breadcrumbs. Place half the cherry mixture at the bottom. Tuck the edges in and roll to encase the cherries. Brush the outside with more butter. Repeat with second roll. With a sharp knife, cut deep slashes into the roll. Bake 30 minutes. Remove from oven and brush all over with more butter. Return to the oven until deeply browned-another 10-15 minutes. Cool on rack. Ice with icing sugar and water glaze, or dust with icing sugar when cool. Makes 2 strudels.