It’s a struuuuuudel!
Lots of fun was had while making this. After dusting the strudel, counter top, and myself for that matter in powdered sugar and several renditions of Sixteen going on Seventeen later, I had a delightful little cherry strudel on my hands. Liesl would be oh so proud.
It was so good. So very good.
I would love another cherry strudel, but I know that much Phyllo dough in one week is probably not so good for my health. Oh how I wish it was.
Somehow, even after tearing and splitting the Phyllo dough, this little strudel turned out looking pretty good.
I’m still kind of unaware of how that happened.
The strudel Gods must have been on my side that night.
I must say that homemade cherry strudel recipes are few and far between. I forced to just kind of wing it with the filling. Rest assured I did not use a premade cherry filling.
That’s not how I roll.
Although I’m sure premade cherry filling is quite delightful in some circumstances. Or in a pinch. But not here. No. Here we used the good stuff. Fresh cherries (or go for frozen if need be), sprinkled with a bit of sugar and a hint of vanilla.
I was basically ladling the filling into my mouth while it was cooking. Good think August is my “try to avoid sugar” month. This was made in July, so I was still in the clear. Although I see trying to avoid sugar being a bit of a challenge, considering I still have homemade Butterfinger ice cream in my freezer.
Why didn’t someone stop me when I said I was going to start using the homemade ice cream attachment.? When my wedding dress doesn’t fit in November, I know who to blame (I’m looking at you Adam and Lauren).
Anyway, get our your powdered sugar, phyllo dough, and you favorite fruit filling and make yourself a strudel today. I also suggest playing the entire Sound of Music soundtrack while preparing it. Obviously this isn’t necessary, but it makes for a much more authentic strudel.
- 1/2 package Phyllo dough (16 ounce size, sheets, defrosted)
- 1/2 cup butter, melted
- For the fruit
- 32 ounces cherries (about 4 cups, fresh or frozen)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 cup water
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 2 - 3 tbsp cornstarch
- 1/2 cup almonds, chopped
- Powdered sugar, for dusting (after it has been baked)
- Preheat oven to 400 degrees.
- Make sure Phyllo dough is completely defrosted. Cover with a moist towel to keep dough from crumbling.
- In a medium sauce pan over medium high heat, add cherries, white sugar, brown sugar, water, vanilla, and cinnamon. Bring mixture to a boil, then let simmer until it thickens and reduces. Sprinkle in cornstarch if necessary to help mixture thicken.
- To assemble the strudel, lay a single sheet of dough down horizontally on a cooking sheet. Brush with butter. Then, lay two sheet of phyllo down right next to each other, slightly overlapping, vertically over top of the horizontal piece. Brush with butter. Continue this layering process (1 sheet horizontal, 2 sheets vertical slightly overlapping), brushing with butter in between each layer, until you have used all of the dough sheets.
- Spread the cherry filling out down the middle of the phyllo dough layers, leaving about an inch on each end to tuck in when rolling. Pull one side of the dough over top the filling to cover it, and tuck it in. Then roll the dough until it has all been used, tucking the extra inch on the ends.
- Brush studel roll with butter, sprinkle chopped almonds over top, and bake seem side down for 30 minutes. Remove from oven and sprinkle with powdered sugar