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.
Pre-heat oven to 350 degrees.
In a bowl combine the drained cherries, sugar, tapioca, cinnamon, walnuts, salt, and vanilla. Let sit for 15 minutes.
Place the defrosted phyllo sheets on a clean dish towel. Cut parchment paper or use a silpat pad on your work surface.
Lay the first phyllo sheet down and butter , and repeat until all 8 sheets are done.
Place the cherry mixture, 2-inches from the bottom and sides. Roll up the strudel tucking in the sides.
Place the strudel on a greased sheet tray. Brush the roll with butter. With a sharp knife, score the top with 1- inch marks.
Bake in the oven for 40-45 minutes until light brown.
You may use jarred or frozen cherries for this recipe. Make sure you drain the fruit thoroughly, before adding the rest of the ingredients.