| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Lao |
Fruits, Pastry |
10 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Granulated sugar |
| 1/2 |
c |
Light brown sugar; firmly packed |
| 1 1/2 |
tb |
Cornstarch |
| 4 |
c |
Pitted, tart cherries; fresh or frozen |
| 2 |
ts |
Lemon or orange zest |
| 1/2 |
ts |
Vanilla or almond extract |
| 1/4 |
ts |
Ground allspice |
| 1/8 |
ts |
Ground cinnamon |
| 8 |
|
Phyllo pastry; thawed if frozen |
| 3 |
tb |
Butter; melted |
| 1 |
tb |
Confectioner's sugar |
INSTRUCTIONS
FILLING
PASTRY
TOPPING
1) To prepare filling, in a medium saucepan, mix together sugar, brown
sugar, and cornstarch. Stir in cherries, water, lemon zest, and vanilla.
Cook over medium heat until bubbling and thickened.
2) Reduce heat to low, add allspice and cinnamon, and cook, stirring
occasionally, for 15 mintues. Remove pan from heat. Cool completly.
3) Preheat oven to 400F. Grease a baking sheet.
4) To prepare pastry ,unfold sheets of phyllo so they lie flat. Stack 4
sheets on plastic wrap. Brush top sheet with 1 tablespoon melted butter.
Keep remaining sheets covered with plastic wrap and a damp cloth to prevent
them from drying out.
5) Spread half filling laong a shor side of top pastry sheet. Starting with
short side and suing plastic wrap as a guide, roll up pastry, jelly-roll
style. Fold ends under.
6) Place strudel, seam-side down, on prepared baking sheet. Brush with 1/2
tablespoon of butter. Repeat with remaining phyllo, melted butter, and
filling to make secound strudel.
7) Bkae until golden, 15-20 minutes. Transfer baking sheet to a wire rack
to cool for 15 minutes. Transfer studels to a cutting board to cool
completely. Sprinkle with confectioners' sugar.
Source: Great American Home Baking
Contributor: Sarah Gruenwald posted to recipelu 1-28-98
Posted to recipelu-digest Volume 01 Number 627 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 28, 1998
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