Peach and Sour Cherry Strudel
If you can’t find sour cherries, substitute with regular sweet cherries. This makes wonderful use of two summer fruits, peaches and cherries. Kosher, commercial filo / phyllo sheets make this quick as a breeze.
6 to 7 cups peaches – pitted, skins removed, cut in medium wedges, lightly packed
1 cup pitted sour cherries – halved
1/2 cup sugar
1 teaspoon cinnamon
pinch each: nutmeg and ginger
3 tablespoons flour
1/2 teaspoon vanilla
8 to 10 phyllo sheets
1/2 cup unsalted butter – melted
2 tablespoons graham cracker crumbs
non-stick cooking spray
Preheat oven to 375 F. Prepare peaches and cherries. Toss with sugar, cinnamon, ginger, flour, vanilla and set aside. Line a large baking sheet with parchment paper.
You will be making two strudel rolls. Begin with 4 or 5 filo / phyllo sheets. Keep the remaining sheets covered with a damp cloth. Place one sheet down on your work surface and brush it with melted butter. Sprinkle on half of graham crumbs. Layer on three more filo / phyllo leaves, brushing each with butter. Spread on half of fruit mixture. Roll the bottom edge of the sheet over the fruit, just to cover. Turn the right and left edges in about one inch. Roll jelly-roll fashion and transfer rolls to parchment lined baking sheet. Brush the top with melted butter.
Repeat with remaining sheets, graham crumbs and fruit filling. Make slits in rolls, brush with melted butter and sprinkle with sugar.
Bake for 40 minutes or until golden brown and juices begin to bubble. Cool and dust with confectioner’ sugar if desired. Cut, using a serrated knife, in diagonal slices.
About 6 servings per strudel roll.