Austrian Sour Cherry Strudel
In Austria, strudel dough is rolled and stretched so thin that “you can read a newspaper through it.” Substituting phyllo dough makes the job easier and less time-consuming. For an apple version, try the Viennese Apple Strudel
- ½ cup breadcrumbs
- ½ cup ground almonds
- ½ cup sugar
- 3 cups pitted fresh sour cherries or 2 15-oz. cans water-packed tart cherries, drained
- ¼ tsp. almond extract, optional
- 6 sheets frozen phyllo dough, thawed
- 6 Tbs. vegan margarine, melted
1. Preheat oven to 400°F. Coat baking sheet with cooking spray.
2. Stir together breadcrumbs, almonds, and sugar in bowl. Combine 3/4 cup breadcrumb mixture and cherries in separate bowl. Add almond extract (if using).
3. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet on work surface, brush with margarine, and sprinkle with 2 Tbs. dry breadcrumb mixture. Top with second phyllo sheet. Repeat layering with remaining margarine, dry breadcrumb mixture, and phyllo sheets, leaving last phyllo sheet bare.
4. Brush 1-inch border of margarine around edges of phyllo stack. Spread cherry mixture in center of phyllo stack inside margarine borders, using hands to pack filling into smooth cylinder. Fold short edges of phyllo stack over filling. Carefully roll phyllo around filling burrito-style into large log. Place seam-side down on prepared baking sheet. Brush strudel all over with melted margarine, and sprinkle top with remaining dry breadcrumb mixture. Bake 20 to 30 minutes, or until strudel is golden-brown. Cool at least 10 minutes before serving.
April/May 2012 p.67