Cherry Strudel

Filling
1 1/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
4 cups pitted, tart, fresh or frozen thawed cherries
1/3 cup water
2 teaspoons grated lemon or orange zest
1/2 teaspoon vanilla or almond extract
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon

Pastry
8 sheets phyllo pastry, thawed if frozen
3 tablespoons butter

Topping
1 tablespoon confectioners sugar


To prepare filling, in a medium saucepan, mix together granulated sugar, brown sugar and cornstarch. Stir in cherries, water, zest and vanilla. Cook over medium heat until bubbling and thickened.

Reduce heat to low, add allspice and cinnamon and cook, stirring occasionally, for 15 minutes. Remove pan from heat. Cool completely.

Preheat oven to 400. Grease a baking sheet.

To prepare pastry, unfilled 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.

Spread half filling along short side of top pastry sheet. Starting with short side and using plastic wrap as a guide, roll up pastry, jelly roll style. Fold ends under.

Place strudel, seam side down, on prepared baking sheet. Brush with 1/2 tablespoon melted butter. Repeat with remaining phyllo, melted butter and filling to make second strudel.

Bake until golden, about 15 to 20 minutes. Transfer baking sheet to a wire rack to cool for 15 minutes. Transfer strudels to a cutting board to cool completely. Sprinkle with confectioners sugar.