Cherry Almond Strudel
2015-11-12 14:19:20
Teeming with ripe, juicy cherries, this subtly sweet fruit filling is encased in crisp, flaky layers of phyllo pastry, and a dusting of cinnamon, brown sugar and almonds .
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Ingredients
- 1 jar PC black label Ontario Montmorency Sour Cherry Fruit Spread
- 1/2 cup dried cherries
- 1 Tbsp all purpose flour
- 1/2 cup sliced almonds, toasted
- 1/3 cup plain dried breadcrumbs
- 2 Tbsp ground almonds
- 1 Tbsp PC black label cinnamon spice
- 1 Tbsp brown sugar
- 6 sheets PC Phyllo Pastry, thawed
- 1/3 cup PC black label Normandy Style unsalted cultured butter, melted
- 1/4 cup icing sugar
Instructions
- 1. Preheat oven to 400 degrees. Line rimmed baking sheet with parchment paper.
- 2. in Bowl, combine fruit spread, dried cherries and flour. In another bowl, combine sliced almonds breadcrumbs. ground almonds cinnamon and brown sugar.
- 3. Lay one sheet of phyllo on baking sheet, keeping remaining phyllo sheets covered with a clean damp kitchen towel until ready to use. Brush phyllo with butter, sprinkle with one sixth of the almond mixture. Repeat phyllo, butter and nut mixture layers, reserving a little butter, until all phyllo and nut mixture is used up.
- 4. Using a small offset spatula or the back of a spoon spread cherry mixture evenly over top of phyllo layers leaving 1- inch border bare on all sides. Roll phyllo up lengthwise, jelly -roll style. Tuck ends underneath and brush seems with remaining butter. Place seem side down in the middle of prepared baking sheet. Using a sharp knife, cut three equal slits across the top of the roll. Bake for 30 - 35 minutes until golden and bubbling. Let stand for 15 minutes. Sprinle with icing sugar and slice crosswise on the diagonal to serve.
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Cherry Almond strudel