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Cherry And Nut Strudel Recipe
|Filo pastry sheets||12|
|Butter||110 Gram, melted (1/4 Pound)|
|Pitted cherries||2 Pound (1 Kg)|
|Dried breadcrumbs||185 Milliliter (3/4 Cup)|
|Sugar||250 Milliliter (1 Cup)|
|Chopped almonds||60 Milliliter (1/4 Cup)|
|Icing sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4989 Calories from Fat 1268
% Daily Value*
Total Fat 142 g218.6%
Saturated Fat 63.1 g315.3%
Trans Fat 0 g
Cholesterol 236.5 mg
Sodium 2567.5 mg107%
Total Carbohydrates 860 g286.7%
Dietary Fiber 31.9 g127.7%
Sugars 468.6 g
Protein 82 g163.7%
Vitamin A 55% Vitamin C
Calcium 52.1% Iron 60.6%
*Based on a 2000 Calorie diet
Place filo pastry between 2 dry tea tow-sis and cover with a barely damp tea owel to prevent pastry from drying out while preparing the strudel.
Remove 1 sheet pastry at a time and brush with melted butter.
Cover with a second sheet pastry and brush again with butter.
Continue with remaining pastry, using up half the butter.
Combine cherries, breadcrumbs, sugar and almonds.
Place on pastry lengthwise leaving 3/4 inch (2 cm) border.
Fold long edges over filling, then sides.
Brush edges with butter.
Roll up pastry, brushing with butter to seal ends.
Place seam side down onto baking sheet.
Bake for 30 minutes until browned.
Remove from sheet to serving plate.
Dust with icing sugar to serve.