Ingredients: |
Ingredients: FILLING:
1 1/4 CUPS SUGAR
1/2 CUP FIRMLY PACKED BROWN SUGAR
1 1/2 TABLESPOONS CORNSTARCH
4 CUPS PITTED, TART FRESH OR FROZEN, THAWED CHERRIES
1/3 CUP WATER
2 TEASPOONS GRATED LEMON ZEST
1/2 TEASPOON VANILLA
1/4 TEASPOON GROUND ALLSPICE
1/8 TEASPOON GROUND CINNAMON
PASTRY:
8 SHEETS PHYLLO PASTRY THAWED
3 TABLESPOONS BUTTER MELTED
TOPPING;
1 TABLESPOON POWDERED SUGAR
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Directions: |
Directions:FILLLING:
IN MEDIUM SAUCEPAN, MIX TOGETHER SUGAR, BROWN SUGAR, AND CORNSTARCH. STIR IN CHERRIES, WATER, LEMON ZEST AND VANILLA. COOK OVER MEDIUM HEAT UNTIL BUBBLING AND THICKENS. REDUCE HEAT TO LOW, ADD ALLSPICE, AND CINNAMON, AND COOK STIRRING OCCASIONALLY FOR 15 MINUTES. REMOVE PAN FROM HEAT AND COOL COMPLETELY.
PASTRY:
UNFOLD SHEETS OF PHYLLO SO THEY LIE FLAT. STACK 4 SHEETS ON PLASTIC WRAP. BRUSH TOP SHEET WITH 1 TABLESPOON BUTTER. KEEP REMAINING SHEETS COVERED WITH PLASTIC WRAP AND A DAMP CLOTH TO KEEP FROM DRYING OUT.
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 OVER. PLACE STRUDEL, SEAM SIDE DOWN ON PREPARED BAKING SHEET. BRUSH WITH MELTED BUTTER. REPEAT PROCESS WITH REMAINING PHYLLO AND FILLING TO MAKE 2ND STRUDEL.
BAKE UNTIL GOLDEN BROWN IN 400 DEGREE OVEN FOR 15-20 MINUTES. LET COOL SLIGHTLY SPRINKLE WITH POWDERED SUGAR AND SERVE. |
This recipe for CHERRY STRUDEL is from