"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cherry Strudel Recipe

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This recipe for Cherry Strudel, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Rinne

Category:
Category:

Ingredients:  
Ingredients:  
12 frozen fillo leaves, thawed
3/4 c. melted unsalted butter
1 1/3 c. dry bread crumbs, toasted
4 (16 oz.) cans sweet cherries, drained
1/4 c. granulated sugar
1 tsp. ground cinnamon
4 tsp. grated lemon peel
powdered sugar

Directions:
Directions:
Place 1 fillo leaf on damp towel; brush with butter. Place second leaf on top; brush with butter. Repeat with 4 more leaves. Sprinkle with 1/2 of the bread crumbs; arrange 2 cans cherries along short edge of leaves, 1-inch from edge. Combine granulated sugar, cinnamon and lemon zest; sprinkle 1/2 of the mixture over cherries. Roll up jelly-roll style, beginning at edge with cherries and folding long edges . Brush top of strudel with melted butter; place on ungreased cookie sheet. Repeat with remaining fillo leaves, bread crumbs, cherries, and sugar mixture.
Bake strudels in preheated 350 F oven until crisp and golden, about 45 min. Sprinkle with powdered sugar. Cool on wire racks; serve warm.

Personal Notes:
Personal Notes:
Strudels can be assembled 4 to 6 hours in advance and refrigerated, loosely covered with waxed paper; bake in advance; reheat at 350 F oven until warm, about 20 minutes, and sprinkle with powdered sugar.

 

 

 

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