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.
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Kamohelo Motsatse
[email protected]Worst strudels ever!
Fatima Rume
[email protected]These strudels were a disappointment. The filling was bland and the dough was tough.
Joshua Jenkins
[email protected]I'm not sure what I did wrong, but my strudels turned out really dry. I'll have to try again.
Renee Wilkinson
[email protected]These strudels were a lot of work to make, but they were worth it. They were absolutely delicious.
Ernest Fonjie
[email protected]The dough was a bit dry, but the filling was delicious.
Shoaib Akhtar
[email protected]These strudels were a bit too sweet for my taste, but they were still very good.
Im Weak
[email protected]I'm not a big fan of sour cherries, but I loved these strudels. The filling was sweet enough to balance out the tartness of the cherries.
Delight Crown
[email protected]These strudels are the perfect dessert for a special occasion. They're beautiful and delicious.
SG sgs
[email protected]I love the combination of sour cherries and almonds in these strudels. It's a unique and delicious flavor combination.
Justino Mata
[email protected]These strudels were easier to make than I thought they would be. The dough was easy to work with and the strudels turned out beautifully.
music media Akash
[email protected]I've made these strudels a few times now and they're always a crowd-pleaser. The filling is the perfect balance of sweet and sour, and the strudels are always flaky and delicious.
Kaley Dai
[email protected]These strudels were a hit at my last dinner party! The sour cherries added a unique and tangy flavor that everyone loved. I'll definitely be making these again.