SOUR CHERRY STRUDELS
Steps:
- Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring occasionally, then simmer 2 minutes. Transfer filling to a bowl and cool completely.
- While cherry filling cools, arrange 3 phyllo sheets in 1 layer on a work surface and let dry 15 minutes. Keeping 12 remaining sheets stacked, halve crosswise, then stack halves. Cover stack with a piece of plastic wrap and a dampened kitchen towel. Finely crumble 3 dried phyllo sheets into a bowl.
- Preheat oven to 400°F.
- Arrange 1 piece of phyllo on work surface with a short side nearest you (keep remaining sheets covered) and brush with some butter. Top with 3 more phyllo pieces, brushing each with butter.
- Sprinkle 2 tablespoons crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along bottom and sides, then top with a rounded 1/3 cup filling. Fold bottom edge of phyllo up over filling and fold in sides to enclose filling completely, then roll up phyllo to form a strudel, about 4 1/2 by 2 1/2 inches. Transfer, seam side down, to a buttered baking sheet. Brush top with some butter, then sprinkle lightly with 1/4 teaspoon sugar. Cut 2 (1-inch) vents diagonally across top of strudel, about 1 1/2 inches apart, with a paring knife. Make 5 more strudels in same manner.
- Bake strudels in middle of oven until golden brown and crisp, 20 to 25 minutes. Transfer to a rack and cool 30 minutes.
- We used IFQ (Individually Quick Frozen) cherries from Friske Orchards (231-599-2604), in Charlevoix, Michigan.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Intizar Armani
[email protected]These strudels were delicious and easy to make. I would definitely recommend them.
Prashanna Dammarpal
[email protected]These strudels were a bit more work than I expected, but they were worth it. The filling was delicious and the strudels were flaky and golden brown.
Samira Danip
[email protected]I love sour cherry strudels, and this recipe did not disappoint. The strudels were flaky and delicious, and the filling was tart and sweet. I would definitely make them again.
Vision Louw
[email protected]These strudels were delicious! The sour cherry filling was the perfect balance of tart and sweet, and the pastry was flaky and golden brown. I would definitely recommend this recipe.
Eman Noor
[email protected]I've never made strudels before, but these were surprisingly easy to make. The recipe was clear and concise, and the strudels turned out great. The filling was tart and sweet, and the pastry was flaky and delicious.
Mohamed Lamarana Jalloh
[email protected]These strudels were a bit more work than I expected, but they were worth it. The filling was delicious and the strudels were flaky and golden brown. I would definitely make them again for a special occasion.
Sona dilTTT
[email protected]I love sour cherry strudels, and this recipe did not disappoint! The strudels were flaky and delicious, and the filling was tart and sweet. I would definitely recommend this recipe.
Maalik Kasi
[email protected]These strudels were easy to make and so delicious. I used a store-bought puff pastry dough to save time, and they still turned out great. The sour cherry filling was the perfect balance of tart and sweet. I will definitely be making these again!
Joseph Kyeenge
[email protected]I've made these strudels twice now and they're always a hit. The first time I made them, I used fresh sour cherries. The second time, I used frozen cherries. Both times, they turned out great. The filling is just the right amount of tart and sweet, a
Sackeus Simaneka
[email protected]These sour cherry strudels were a delight! The filling was tart and sweet, and the pastry was flaky and golden brown. I followed the recipe exactly and they turned out perfectly. My family loved them!