Title: Cherry strudel
 Categories: Dessert
      Yield: 10 Servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/4 c  Granulated sugar
    1/2 c  Firmly packed light brown
           -sugar
  1 1/2 tb Comstarch
      4 c  Pitted; tart, fresh or
           -frozen, thawed cherries
    1/3 c  Water
      2 ts Grated lemon or orange zest
    1/2 ts Vanilla or almond extract
    1/4 ts Ground allspice
    1/8 ts Ground cinnamon

MMMMM---------------------------PASTRY--------------------------------
      8    Sheets phyllo pastry; thawed
           -if frozen
      3 tb Butter; melted

MMMMM--------------------------TOPPING-------------------------------
      1 tb Confectioners' sugar
 
  1. To prepare filling, in a medium saucepan, mix together granulated
  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 minutes. Remove pan from heat.  Cool completely.
  
  3. Preheat oven to 400 degrees.  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 drying out.
  
  5. Spread half filling along a 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.
  
  6. 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.
  
  7. Bake until golden, 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.