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Cherry Phyllo Strudel

Submitted by: | Source: AZ Girl

Cherry Phyllo Strudel
2013-07-12 Other
4.5 2

An old world favorite with a quick and easy update using phyllo dough.

  • Servings: 10
  • Prep Time: 30 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 50 minutes


1¼ cups Granulated Sugar
½ cup Firmly Packed Brown Sugar
1½ Tbsp Cornstarch
4 cups Pitted, tart, fresh or frozen, thawed cherries
⅓ cup Water
2 tsp Grated Lemon or Orange Zest
½ tsp Vanilla Extract
¼ tsp Ground Allspice
⅛ tsp Ground Cinnamon
8 Sheets Phyllo Dough, thawed if frozen
3 Tbsp Butter, melted
Confectioners Sugar


In a medium saucepan, mix together granulated sugar, brown sugar and cornstarch. Stir in cherries, water, zest and vanilla. Cook over medium heat until bubbling and thickened. Reduce heat to low and add allspice and cinnamon. Cook for 15 minutes and remove from heat. Cool completely. Preheat oven to 400 degrees. Grease a baking sheet. Unfold phyllo pastry dough so they lie flat. Stack 4 sheets on plastic wrap and brush top sheet with a tablespoon of melted butter. Keep remaining sheets covered with plastic wrap and a damp towel to prevent 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 phyllo, jelly roll style. Fold ends under. Place seam side down on prepared baking sheet and brush with 1/2 tablespoon butter. Repeat with remaining phyllo sheets in the same manner. Bake the strudels 15-20 minutes. Transfer baking sheet to a wire rack and cool for 15 minutes. Cool completely on a cutting board and sprinkle with confectioners sugar.