Cherry Strudel:
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.
Happy Weekend.
2 comments:
Since you've promised it's easy, I am adding phyllo to my grocery list and giving this one a try. We have family coming into town this weekend and something easy will be perfect.
It is easy, just remember to thaw the phyllo before using it or the sheets will never come apart. Even thawed in the fridge, take the roll out an hour before using it to warm. You'll get 2 strudels off 1 roll in the box so you'll have another to keep frozen for dessert emergencies.
And tuck in the edges as you roll or the filling will leak out the ends. Good luck-I hope it works better than the typical internet recipe.
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