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Total Time: 1 Hour 15 Minutes
Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
Preheat the oven to 375 degrees F.
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Filling:
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Place the cherries and 1/4 cup of their liquid in a nonaluminum medium saucepan. Add the kirsch, sugar, cinnamon and cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Set aside to cool, about 30 minutes.
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Place a piece of foil on a large baking sheet and brush with a little of the melted butter. Place 1 sheet of filo onto the baking sheet. Brush with melted butter and place a second sheet of filo over the first, and brush with melted butter. Repeat with all 8 sheets of the pastry. Spread the filling over the pastry, leaving a 1-inch margin on the long edges and a 2-inch margin on the short edges.
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Fold the short edges in and loosely roll the pastry into a roll. Place the strudel, seam-side down, in the center of the baking sheet and brush the top with melted butter. Bake for 25 minutes, until the strudel is puffed and golden.
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Slice and serve immediately, drizzled with the heavy cream.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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