“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,” says Chef Tom Filippou, executive chef for President’s Choice Cooking School. “The sour cherry fruit spread makes this delicate and exquisite strudel a cinch to make.”
Cherry Almond Strudel
• 1 jar (370 ml) PC black label Ontario Montmorency Sour Cherry Fruit Spread
• 1/2 cup (125 ml) dried cherries
• 1 tbsp (15 ml) all-purpose flour
• 1/2 cup (125 ml) sliced almonds, toasted
• 1/3 cup (75 ml) plain dry breadcrumbs
• 2 tbsp (25 ml) ground almonds
• 1 tbsp (15 ml) PC black label cinnamon spice
• 1 tbsp (15 ml) brown sugar
• 6 sheets PC Phyllo Pastry, thawed
• 1/3 cup (75 ml) PC black label Normandy Style unsalted cultured butter, melted
• 1/4 cup (50 ml) icing sugar
1. Preheat oven to 400°F (200°C). 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 small offset spatula or the back of a spoon, spread cherry mixture evenly over top of phyllo layers, leaving a 1-inch (2.5 cm) border bare on all sides. Roll phyllo up lengthwise, jelly-roll style. Tuck ends underneath and brush seams with remaining butter. Place seam side down in the middle of prepared baking sheet. Using sharp knife, cut three equal slits across top of roll. Bake for 30 to 35 minutes or until golden and bubbling. Let stand 15 minutes. Sprinkle with icing sugar and slice crosswise on the diagonal to serve.