Cherry And Nut Strudel
|Filo pastry sheets||12|
|Butter||110 Gram, melted (1/4 Pound)|
|Pitted cherries||2 Pound (1 Kg)|
|Dried breadcrumbs||185 Milliliter (3/4 Cup)|
|Sugar||250 Milliliter (1 Cup)|
|Chopped almonds||60 Milliliter (1/4 Cup)|
|Icing sugar||1⁄2 Cup (8 tbs)|
Preheat oven to 400°F (200°C).
Place filo pastry between 2 dry tea tow-sis and cover with a barely damp tea owel to prevent pastry from drying out while preparing the strudel.
Remove 1 sheet pastry at a time and brush with melted butter.
Cover with a second sheet pastry and brush again with butter.
Continue with remaining pastry, using up half the butter.
Combine cherries, breadcrumbs, sugar and almonds.
Place on pastry lengthwise leaving 3/4 inch (2 cm) border.
Fold long edges over filling, then sides.
Brush edges with butter.
Roll up pastry, brushing with butter to seal ends.
Place seam side down onto baking sheet.
Bake for 30 minutes until browned.
Remove from sheet to serving plate.
Dust with icing sugar to serve.