Cherry Almond Strudel

By eveweb

Ingredients

• Filling:
• 1-1/4 lb (625 g) sour cherries, pitted
• 1/2 cup (125 mL) ground almonds
• 1/2 cup (125 mL) sugar
• 1/4 cup (50 mL) fresh bread crumbs
• 1/4 tsp (1 mL) cinnamon
• Pastry:
• 8 sheets phyllo dough
• 1/2 cup (125 mL) butter, melted
• 1/4 cup (50 mL) granulated sugar
• 1/4 cup (50 mL) ground almonds

Preparation

Step 1

1. Preheat oven to 375F (190C).

2. In a bowl, combine cherries, almonds, sugar, bread crumbs and cinnamon. Reserve.

3. Lay phyllo dough on counter and cover with a tea towel. Remove first sheet, brush with butter. Combine sugar and almonds and sprinkle about 1 tbsp (15 mL) over butter. Top with second sheet, butter and sprinkle with sugar-almond mixture. Repeat with remaining sheets. Place cherry mixture about 2- inches (5-cm) from the long edge and 1-inch (2.5-cm) from the short edge. Fold in short sides and roll phyllo into a strudel shape. Brush with butter and cut 3 slits on top.

4. Bake for 20 minutes or until top is browned and cherry mixture is cooked.