Cream Cheese Cherry Strudel Recipe

Cream Cheese Cherry Strudel

I haven’t made this Cream Cheese Cherry Strudel recipe, but I will make it soon, because it sounds soooo goooood.  If anyone wants to make this recipe…please do.  But you will have to contact me on Facebook to let me know what you think.

Cream Cheese Cherry Strudel Recipe

Cream Cheese Cherry Strudel

3 oz. package cream cheese, softened

¼ cup sugar

¼ tsp. almond extract

6 (13×9 inch) frozen fillo (phyllo) pastry sheets, thawed

¼ cup margarine, melted

3 Tbsp. PLAIN bread crumbs

16 oz. can pitted tart or dark sweet cherries, well drained

¼ cup sliced almonds

1 tsp. sugar

Heat oven to 375 F.  Grease cookie sheet.  In medium bowl, combine cream cheese, ¼ cup sugar and almond extract; set aside.

Unroll fillo sheets; cover with plastic wrap or towel.  Place 1 fillo sheet on large sheet of plastic wrap.  Brush with melted margarine and 1 tablespoon bread crumbs.  Repeat layering 5 more times, using melted margarine on each sheet and 1 tablespoon bread crumbs on alternating sheets.  (Top fillo should be brushed margarine only.)  Spread cream cheese mixture over fillo to 1 ½ inches from each edges.  Top with cherries and almonds.  Fold shorter sides of fillo 1 inch over filling.  Starting with longer side and using plastic wrap, lift fillo and carefully roll up jelly-roll fashion.  Place on prepared cookie sheet.  Brush with remaining melted margarine and sprinkle with 1 teaspoon sugar.  Bake at 375 F. for 25 to 30 minutes or until golden brown.     6 to 8 servings

 

(Recipe for the Cream Cheese Cherry Strudel recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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