- 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 phyllo pastry
- Heavy cream, for serving
Preheat the oven to 375 degrees F.
Place the cherries and 1/4 cup of their liquid in a medium, non-reactive 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 phyllo onto the baking sheet. Brush with the melted butter and place a second sheet of phyllo over the first, and brush with melted butter. Repeat with all the remaining 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.
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