1/2 cup Dried Tart Cherries
1 15oz can Tart Cherries, drained juice reserved
1 Tablespoon Flour
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
2 Tablespoons Sugar
1/4 teaspoon Almond Extract
1/2 cup fresh or dried Breadcrumbs
1/2 cup Almonds
1/4 cup Sugar
8 Tablespoons Butter, melted
8oz Filo Dough, thawed - I use one sleeve from the Athens brank Phyllo Dough 1lb package
2 Tablespoon Coarse Sugar
Powdered Sugar, Optional
Bring reserved cherry juice to a boil and pour over dried cherries. Allow to steep for at least 20 minutes to plump dried cherries. Strain and blot dry.
In a mixing bowl combine: Strained plumped dried cherries, drained canned cherries, flour, cinnamon, cloves, 2 tablespoons sugar and almond extract.
In a food processor, pulse together almonds and 1/4 cup of sugar until finely ground.
Unroll your Phyllo dough and divide sheets into 4 (number of sheets may be uneven, that is not a problem). Alternatively, instead of making 4 smaller strudels you can make one large one.
Cover Phyllo dough to prevent from drying out.
Preheat oven to 350 degrees.
Line a large baking sheet with baking parchment and set aside.
Taking your first group of Phyllo dough sheets, lay out first layer of filo dough.
Brush/dab melted butter onto Phyllo and sprinkle with the almond-sugar mixture.
Lay next layer of Phyllo dough and repeat, until you come to the last layer. Leave the top layer dry.
Spread down the middle a tablespoon of the breadcrumbs.
Top the breadcrumbs with cherry mixture.
turn short ends
turn the long end
Quickly roll and transfer, seam side down, to the parchment lined baking pan.
Repeat until all 4 strudel have been rolled.
Brush with remaining melted butter and sprinkle with coarse sugar.
Bake for 30 minutes until golden brown (if you are making one large strudel bake for 50-60 minutes). You will see butter running in the pan as it bakes, this is not an issue.
Remove from the oven, let rest about 5-10 minutes. Dust with powdered sugar, slice and serve.
Makes 4-8 servings