Sour cherry strudel

Sour cherry strudel

Sour cherries are best of early summer fruits and they are certainly one of the best for making desserts. This strudel recipe is made from phyllo (filo) dough available most of the grocery stores.

While homemade strudel dough is the best, filo dough can be used also. To make this delicious sour cherry dessert, you'll first want to drain your cherries. I used here pitted cherry can but you can make it from fresh fruits. If you have fresh cherry just add more sugar before you make the filling. Sprinkle the cherries with about 1-2 tablespoons of sugar and leave them to drain for about 30 minutes, pushing out the extra juice with your fingers every once in awhile. Also, make sure the sour cherries are pitted! You don't want any nasty surprises. So back to the canned cherry, drain it and and save the juice for the chocolate dip.

You need to mix the drained and pitted sour cherries with sugar and bread crumbs. The bread crumbs help absorb excess juice from the cherries as it cooks. Than place 2 sheets of the phyllo dough on a board, grease with oil between two sheets and place in a row the sour cherry filling.  Fold the dough from the edge to cover the cherries, and then fold the whole thing over one more time like a roll.

Place them on a baking pan and brush the top with oil. Place it in the oven for 30 minutes, or until it's a golden brown color. I made the chocolate dip from cherry juice and chocolate pudding powder, the sweet chocolate really fits to the sour flavor of cherry.

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