Recipe courtesy of Carol Martin
Recipe courtesy of Carol Martin
Watch how to make this recipe.
Sour Cherry Strudel
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- Level: Intermediate
- Total: 2 hr
- Prep: 45 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1786
- Total Fat
- 100 g
- Saturated Fat
- 54 g
- Carbohydrates
- 200 g
- Dietary Fiber
- 7 g
- Sugar
- 138 g
- Protein
- 32 g
- Cholesterol
- 240 mg
- Sodium
- 627 mg
- Level: Intermediate
- Total: 2 hr
- Prep: 45 min
- Cook: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1786
- Total Fat
- 100 g
- Saturated Fat
- 54 g
- Carbohydrates
- 200 g
- Dietary Fiber
- 7 g
- Sugar
- 138 g
- Protein
- 32 g
- Cholesterol
- 240 mg
- Sodium
- 627 mg
Ingredients
Cherry filling:
Cheese filling:
Dough:
Directions
- Cherry filling: In large saucepan, combine cherries, sugar, and cinnamon. Bring to a boil over medium-low heat for 30 to 60 minutes. Strain cherries from juice and set aside. Discard excess liquid.
- Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside.
- Dough: Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a strudel and place on a cookie sheet. Brush a thin coat of melted butter on top and bake for 45 to 50 minutes. Let cool before serving.
