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Cherry Strudel Recipe

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This recipe for Cherry Strudel is from What's for Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling
3 C Cherries - pitted
3 TBS Cornstarch
2 TBS Lemon Juice
1/8 tsp salt
1/2 C Sugar
1/2 C Water
1 tap vanilla
1 tsp Lemon Zest
1/4 tsp Almond Extract

1 Package Phyllo Dough - defrosted and room temperature
1 stick butter - melted
3 oz Cream Cheese - soft
Directions:
Directions:
In a medium sauce pan, combine cherries, cornstarch, lemon juice, sugar and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring often.

Remove from heat, add vanilla, lemon zest and almond extract. Set aside and let cool to room temperate.

Open phyllo dough and lay out flat. Keep unused dough covered by a tea towel to not dry out.

On a piece of parchment paper, lay out 3 layers of dough. Lift 1/2 of each sheet at a time and brush with milted butter. Continue until all three sheets are covered with butter. Top with another 3 sheets and continue until all sheets are used up. Leave the top sheet dry.

Spread warm cream cheese over the dough, leaving 1" around all sides clean.

Cover with cherry filling, more to the edge closet to you. Leave the last 3 inches on opposite side free of filling.

Using the edge of the paper, lift and roll away from you being careful to not squish out all the filling. When you get to the other edge, brush with butter and lift that edge and roll it onto of the roll. Brush with butter to seal the edge. Tuck under the ends.

Lift and transfer to a sheet pan covered with parchment paper.

Cook at 375 degrees until nicely brown. About 25 minutes.

Let cool for at least 30 minutes before cutting.

Serve sprinkled with powder sugar.

 

 

 

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