Cherry Strudel

FILLING

1 1/4 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 1/2 tbsp cornstarch

4 cups pitted, tart, fresh or
frozen, thawed cherries

1/2 cup ice water

2 tsp grated lemon or orange zest

1/2 tsp vanilla or almond extract

1/4 tsp ground allspice

1/4 tsp ground cinnamon

PASTRY

8 Sheets Phylo dough, thawed if frozen

3 tbsp butter, melted

TOPPING

1 tbsp confectioners' sugar

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. Reduce heat to low, add allspice and

cinnamon and cook, stirring occasionally for 15 minutes. Remove pan from heat

and cool completely. To prepare PASTRY, Preheat oven to 400 degrees. Grease

a cookie sheet. Unfold sheets of phyllo dough so they lie flat.

Stack 4 sheets on plastic wrap. Brush top with 1 tbsp melted butter.

Keep remaining sheets covered with plastic wrap and a damp cloth to prevent

them drying out. Spread half of filling along a short side of top pastry sheet.

Starting with short side and using plastic wrap as a guide, roll up pastry,

jelly roll style. Fold ends under. Place strudel, seam side down, on

prepared baking sheet. Brush with 1/2 tsp melted butter, and repeat with

remaining filling to make second strudel. Bake until golden, 15-20 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.