Quick Tart Cherry Strudel

Ingredients

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 Phyllo Dough, thawed - I use one sleeve from the Athens brand Phyllo Dough, 1lb package

2 Tablespoon Coarse Sugar

Powdered Sugar, Optional

Preparation

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.

Assemble

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.

To roll:
- 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.

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

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