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Austrian   -   Vienese Cherry Strudel   adapted from Viennese Cuisine

  • 1 Package Phyllo Dough
  • 6 Tablespoons Butter
  • 1/4 Cup Plain Bread Crumbs
  • 1 1/2 Pounds Cherries -- pitted
  • 1/4 Cup Sugar
  • Flour -- for dusting
  • Powdered Sugar -- for dusting
Directions Prheat oven to 375*. Butter a jelly roll pan. Heat 5 tabs butter in skillet and borwn the bread crumbs. Place cherries in bowl. Stir in sugar and bread crumbs. Put down several sheets of phyllo dough insdie jelly roll pan. Spread cherry mixture over dough, leaving a 1 inch border on all sides. Roll kit jelly roll style. Melt 2 remaining tabs butter, brush over surface. Bake 25 minutes.
Serves 12
Time to Make 0:00

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