Recipe - Cherry Strudel

FILLING
1 One fourth cup Granulated sugar
One half cup Firmly packed light brown
sugar
1 One half tablespoon Comstarch
4 cup Pitted; tart, fresh or
frozen, thawed cherries
1/3 cup Water
2 teaspoon Grated lemon or orange zest
One half teaspoon Vanilla or almond extract
One fourth teaspoon Ground allspice
1/8 teaspoon Ground cinnamon

PASTRY
8 Sheets phyllo pastry; thawed
if frozen
3 tablespoon Butter; melted

TOPPING
1 tablespoon Confectioners' sugar

1. To prepare filling, in a medium saucepan, mix together granulated sugar,
brown sugar, and cornstarch. Stir in cherries, water, lemon zest, and
vanilla. Cook over medium heat until bubbling and thickened.

2. Reduce heat to low, add allspice and cinnamon, and cook, stirring
occasionally, for 15 minutes. Remove pan from heat. Cool completely.

3. Preheat oven to 400 degrees. Grease a baking sheet.

4. To prepare pastry, unfold sheets of phyllo so they lie flat. Stack 4
sheets on plastic wrap. Brush top sheet with 1 tablespoon melted butter.
Keep remaining sheets covered with plastic wrap and a damp cloth to prevent
them drying out.

5. Spread half filling along a short side of top pastry sheet. Starting
with short side and using plastic wrap as a guide, roll up pastry,
jellyroll style. Fold ends under.

6. Place strudel, seamside down, on prepared baking sheet. Brush with 1/2
tablespoon melted butter. Repeat with remaining phyllo, melted butter, and
filling to make second strudel.

7. Bake until golden, 15 to 20 minutes. Transfer baking sheet to a wire
rack to cool for 15 minutes. Transfer strudels to a cutting board to cool
completely. Sprinkle with confectioners' sugar.

FROM "GREAT AMERICAN HOME

BAKING" CARDS

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.