This authentic German strudel is made with Greek phyllo pastry, however the filling will give your dessert a German accent. Serves 10 to 12.
1 lb. phyllo pastry
1/2 cup granulated sugar
2 t. grated lemon peel
1 cup dry UNFLAVORED bread crumbs
1/2 t. cinnamon
1 cup finely chopped walnut
1/2 t. almond extract
1/4 cup butter or margarine, melted
Step 1. Unwrap the phyllo pastry and allow it to fully thaw, covered with a moist towel while you prepare filling.
Step 2. In a small bowl combine granulated sugar, lemon peel, bread crumbs, cinnamon, walnuts, almond extract and 1/4 cup butter; toss lightly.
Step 3. Preheat oven to 375 degrees. Grease a large cookie sheet.
Step 4. Sprinkle half of crumb mixture over one-quarter of pastry sheets. Spoon cherries evenly over crumb mixture; top with rest of crumbs.
Step 5. From filling side, roll up pastry loosely, jelly-roll fashion, using cloth to roll it along.
Step 6. Roll strudel onto prepared cookie sheet: turn seam side down.
Step 7. Bend into horseshoe shape; tuck in ends to seal. Brush entire surface with 1 tablespoon melted butter.
Step 8. Bake 40 minutes, or until golden brown, brushing occasionally with rest of butter.
Step 9. Remove to wire rack to cool. Sprinkle with confectioner’s sugar.