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Meggyes Rétes | Cherry Strudel

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Meggyes Rétes | Cherry Strudel
Recipe type: Dessert
Meggyes Rétes | Cherry Strudel is a Hungarian food recipe with tart cherries, cinnamon and almonds.
  • 6 phyllo sheets, thawed
  • 6 tbsp. unsalted butter, melted
  • 6 tbsp. powdered sugar, plus extra for sprinkling
  • 2 16-oz. cans unsweetened tart cherries, drained
  • 2 tbsp. fine bread crumbs
  • 6 tbsp. sugar
  • 2 tsp. cinnamon sugar
  • ¼ c. almonds, finely chopped
  1. Preheat oven to 350°F. Butter a 9 by 13-inch pan. Place a slightly damp, clean kitchen towel (not terry cloth) on a working surface.
  2. Place 1 phyllo sheet on towel. Use a pastry brush to brush with melted butter. Sprinkle with powdered sugar. Put the next sheet on top. Repeat brushing and sprinkling. Repeat with third sheet.
  3. Sprinkle the bottom third of the phyllo with 1 tbsp. bread crumbs. Spread half of the cherries over bread crumbs, and top with half of the sugar, cinnamon sugar, and almonds.
  4. Fold in the two sides and, starting at the bottom, carefully roll up the sheets. If the phyllo begins to stick, hold the bottom corners of the towel and lift to loosen the sheets.
  5. Place roll seam-side down in buttered pan, and brush with melted butter. Make a second roll with remaining filling and add to pan.
  6. Bake for 30 minutes, or until golden brown.
  7. When strudel is cool, cut into 1-inch slices, place on dessert plates, and sprinkle with powdered sugar.

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