Sour cherries are easy to pit. Just squeeze the pits out with your fingers. If you use frozen, pitted cherries, drain them well after defrosting.
- 1-1/4 lb sour cherries, pitted
- 1/2 cup ground almonds
- 1/2 cup sugar
- 1/4 cup fresh bread crumbs
- 1/4 tsp cinnamon
- 8 sheets phyllo dough
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup ground almonds
Preheat oven to 375°F.
In a bowl, combine cherries, almonds, sugar, bread crumbs and cinnamon. Reserve.
Lay phyllo dough on counter and cover with a tea towel. Remove first sheet, brush with butter. Combine sugar and almonds and sprinkle about 1 tbsp over butter. Top with second sheet, butter and sprinkle with sugar-almond mixture. Repeat with remaining sheets. Place cherry mixture about 2- inches from the long edge and 1-inch from the short edge. Fold in short sides and roll phyllo into a strudel shape. Brush with butter and cut 3 slits on top.
Bake for 20 minutes or until top is browned and cherry mixture is cooked.