Sour cherries strudel
- 3 sheets phyllo pastry
- 2 cups sour cherries (jarred or canned)
- For filling:
- 1½ cups yogurt or kefir
- ½ cup oil (I used melted coconut oil)
- ¾ cup semolina
- ½ cup sugar (I used xylitol)
- 1 sachet vanilla sugar or 1 tsp vanilla extract
- melted butter or cooking cream for brushing before baking
- For dusting: powdered sugar
- Note: 1 cup = 250 ml
- Preheat oven to 180 C / 356 F and line a large baking tray with baking paper.
- In a large mixing bowl whisk all the ingredients for filling ((not sour cherries!) until they are well combined.
- Spread the first sheet of phyllo pastry on the prepared baking tray and spread half of the filling mixture.
- On top of the mixture spread the second sheet of pastry and spread the remaining of the filling mixture.
- Put the third sheet of pastry on top.
- Spread the sour cherries on the top of the third sheet of pastry (not till the edges) and carefully roll all together to make a strudel shape.
- Brush the strudel with a little bit of melted butter or cooking cream.
- Bake for about 50 min or until golden brown.
- Remove from oven and let it cool. Dust with powdered sugar before serving. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2020/05/sour-cherries-strudel/
3.5.3229