Cherry Strudel

From: Dorel

On Sep 18, 2004

I changed the recipe quite a bit but that's not why I'm giving it 3 stars. I found there was far too much filling for the amount of sheets used. I think it easily could have made 3 or even 4 rolls of 4 sheets each. I used just 5 cups of frozen cherries and because they had juice from freezing I didn't add any water. These were sweet cherries (bing) so I only used 1/2 cup white sugar and 2/3 cup brown sugar. No allspice or cinnamon but did add the 1/2 teaspoon vanilla and 1/2 teaspoon almond extract.Used 3 tablespoons cornstarch to thicken. The filling oozed out the ends and popped through the middle. Sorry, but I would not make it the same way again.

From: Kat in Texas

On Aug 25, 2004

Just used the filling part of this recipe. It's very good & was perfect consistency for filling. However, we don't care for allspice, and I went ahead and followed the recipe — big mistake. If I were to use this again, I'd leave it out. (If you like allspice, you'll be very pleased with the taste!) I was trying to recreate a recipe I saw on "America's Home Cooking". Took 2 rolls of phyllo and cut them into 1/4-inch rounds, unrolled them into strips and tossed them with 1/4 cup melted butter. Put half the strips into a deep dish pie pan, covered with the cherry filling, then topped with the remaining phyllo strips. Baked for 20 minutes at 400. The top came out brown and gently crispy — the bottom, however, was a glutinous glob. If I were to try again, I'd probably use a bigger, casserole-type dish to spread the phyllo out more. Also put less phyllo on the bottom than on the top. But I don't intend to make this again.