Cherry Almond Strudel

Cherry Almond Strudel.jpg

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.