Austrian Cherry Strudel

Ingredients

• 8 sheets phyllo dough sheets
• 2.5 cups fresh or frozen cherries, pitted
• ½ cup sugar
• ¼ cup breadcrumbs, plain or panko
• 6 tablespoons butter, melted
• 1 teaspoon lemon zest
• ¼ teaspoon ground cinnamon
• 2 tablespoons powdered sugar for dusting

Instructions

1. 1

   Set the oven to 375°F and wait for the indicator light to show it has finished heating, about 10 minutes.

2. 2

   If cherries are frozen, let them sit at room temperature in a bowl for 10 minutes to thaw slightly, then drain away any liquid that pools at the bottom.

3. 3

   In a medium bowl, combine the 2.5 cups cherries, 0.5 cup sugar, lemon zest, and cinnamon. Stir gently with a wooden spoon until evenly coated, about 20 seconds.

4. 4

   Place the 0.25 cup breadcrumbs in a small bowl and set it next to your work area.

5. 5

   Lay one phyllo sheet on a large cutting board with a long edge facing you, then brush the entire surface with melted butter using a pastry brush until wet and shiny, about 15 seconds.

6. 6

   Lay a second phyllo sheet on top of the first, then brush it with melted butter the same way.

7. 7

   Repeat the layering and buttering with sheets 3 and 4 (four layers total now).

8. 8

   Sprinkle the 0.25 cup breadcrumbs evenly over the top phyllo sheet, leaving a 1-inch border around all edges.

9. 9

   Pour the cherry filling in a tight line along the bottom edge (the long edge closest to you), leaving 1 inch of space on the left and right sides so filling does not squeeze out.

10. 10

    Starting at the filled edge closest to you, tightly roll the phyllo toward you into a compact cylinder, like rolling a newspaper, pressing gently as you go so it stays snug and the filling stays inside.

11. 11

    Brush the entire outside of the rolled strudel with the remaining melted butter until it glistens and looks evenly wet.

12. 12

    Carefully transfer the strudel to a parchment-lined baking sheet and place it in the center of the preheated oven.

13. 13

    Bake for 25 to 30 minutes, until the outside is deep golden brown, like caramel, and sounds crispy when you tap it.

14. 14

    Remove the baking sheet from the oven and let the strudel cool on the sheet for 10 minutes so it firms up and is easier to slice.

15. 15

    Using a sharp serrated knife, cut the strudel on the diagonal into 8 equal slices, wiping the blade between cuts if phyllo crumbs stick.

16. 16

    Transfer each slice to a serving plate, then dust the top of each slice lightly with powdered sugar using a fine-mesh sieve held 6 inches above the plate.

Tools you’ll need

• oven
• large cutting board
• pastry brush
• medium bowl
• small bowl
• wooden spoon
• parchment-lined baking sheet
• sharp serrated knife
• serving plates
• fine-mesh sieve

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