This is an easy way to enjoy the luscious taste of cherry pie filling without the trouble of making pastry.
- 1 pound tart red cherries, pitted
- 1/2 cup ground almonds
- 1/2 cup sugar
- 1/4 cup fresh breadcrumbs
- 1/4 teaspoon cinnamon
- 8 sheets phyllo dough, defrosted
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup ground almonds
Preheat oven to 375 F.
Combine cherries, almonds, sugar, breadcrumbs and cinnamon. Reserve.
Layer phyllo on counter and cover with a tea towel. Remove first sheet and brush with butter.
Combine sugar and almonds and sprinkle about 1 tablespoon over butter. Top with second sheet, brush with butter and sprinkle with sugar-almond mixture. Repeat with remaining sheets.
Place cherry mixture on pastry, about 2 inches from the long edge and 1 inch from 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. Serves 6 to 8.