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Greek Cherry Phyllo Strudel

Can't beat this family recipe from our recipe favorites. Strudel with phyllo makes a quick summer dessert for your dinner any night. You can change up the recipe with apples, pears, and strawberries. 

Course Dessert
Cuisine American-Greek
Author Mary Papoulias-Platis

Ingredients

  • 3 cups fresh pitted cherries, halved
  • 1/2 cup sugar
  • 2 tablespoons +1 teaspoon tapioca powder
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup chopped walnuts
  • dash salt
  • dash vanilla
  • 8 sheets defrosted phyllo dough
  • 1 stick melted butter

Instructions

  1. Pre-heat oven to 350 degrees.

  2. In a bowl combine the drained cherries, sugar, tapioca, cinnamon, walnuts, salt, and vanilla. Let sit for 15 minutes.

  3. Place the defrosted phyllo sheets on a clean dish towel. Cut parchment paper or use a silpat pad on your work surface. 

  4. Lay the first phyllo sheet down and butter , and repeat until all 8 sheets are done.

  5. Place the cherry mixture, 2-inches from the bottom and sides. Roll up the strudel tucking in the sides.  

  6. Place the strudel on a greased sheet tray. Brush the roll with butter. With a sharp knife, score the top with 1- inch marks. 

  7. Bake in the oven for 40-45 minutes until light brown.

Recipe Notes

You may use jarred or frozen cherries for this recipe. Make sure you drain the fruit thoroughly, before adding the rest of the ingredients.