SOUR CHERRY STRUDEL

FILLING

1¼ cups granulated sugar

½ cup firmly packed light brown sugar

2¼ tab. cornstarch

4 cups pitted, tart, fresh or frozen thawed cherries

1/3 cup cherry juice

2 tea. grated lemon or orange peel

½ tea. vanilla or almond extract

¼ tea. allspice

1/8 tea. cinnamon

PASTRY

8 sheets phyllo pastry, thawed if frozen

3 tab. butter, melted

1 tab. confectioners’ sugar after baking

In a medium saucepan mix sugars and cornstarch. Stir in cherries, juice, peel and vanilla. Cook over medium heat until bubbling and thickened. Reduce heat to low; add allspice and cinnamon; cook, stirring occasionally for 15 min. Remove from heat; cool completely. For pastry, unfold sheets of phyllo so they lie flat. Stack 4 sheets on plastic wrap. Brush top sheet with 1 tab. melted butter. Keep remaining sheets covered with plastic wrap and a damp cloth to prevent drying out. Spread of half filling along a short side of top pastry sheet. Starting with short side and using plastic wrap as a guide, roll up jelly-roll style. Fold ends under. Place seam-side down on greased baking sheet. Brush with ½ tab. melted butter. Repeat for second one. Bake 400’ 15 to 20 min until golden. Cool pan on rack for 15 min. Transfer to a cutting board to cool completely. Sprinkle with confectioners’ sugar.