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Cherry Strudel

Source: Dessert - The Grand Finale
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Rating: 5   Reviews: 1 See Reviews
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Total Time:  1 Hour 15 Minutes
  Serves 6
1 can tart pitted cherries
1 tablespoon kirsch liqueur
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch dissolved in 1 tablespoon water
4 tablespoons unsalted butter, melted
8 sheets filo pastry
heavy cream, for serving
Cherry Strudel Recipe at
Preheat the oven to 375 degrees F.


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.

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.

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.

Slice and serve immediately, drizzled with the heavy cream.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: BETH Reviewed: 07/31/2009
Amazingly good!
My husband made this last night and it was amazing! He was so impressed with it that he called his friend come over and to have a slice. Only thing that could make it better would be to add a little powdered sugar when whipping the heavy cream. I thought the cream was a little bland, but over all a wonderful and beautiful dessert.
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