Fresh Cherry Strudel
4
Points®
Total time: 1 hr 20 min • Prep: 30 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Phyllo dries out easily so make sure to keep your unused stack of dough covered with plastic wrap and a damp kitchen towel while assembling the outside of the strudel.
Ingredients
Light cream cheese
8 oz, at room temperature
Powdered sugar (confectioner's)
3 tbsp(s)
Egg
1 large
Lemon zest
2 tsp(s)
Freshly grated nutmeg
¼ tsp(s)
Kosher salt
1 pinch(es)
Cherries
2 cup(s), pitted
Phyllo dough
7 sheet(s), (13- X 18-in; 7 oz total)
Olive oil cooking spray
8 spray(s)
Sugar
4 tsp(s)
Instructions
1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
2
Using an electric mixer, beat together cream cheese, powdered sugar, egg, lemon zest, nutmeg and salt in a large bowl.
3
Lay 1 sheet phyllo on prepared baking sheet; lightly coat with cooking spray and sprinkle with 1/2 tsp granulated sugar. Continue layering with remaining 6 sheets of phyllo (skipping cooking spray and sugar on the last sheet).
4
Spread cheese mixture evenly across phyllo stack, leaving a 2 inch border; scatter cherries evenly across top. Using parchment paper to assist, roll phyllo layers over cheese and cherries jelly-roll style; gently flip strudel over so seam is on bottom. Lightly spray top of strudel with cooking spray; sprinkle with remaining 1 tsp sugar.
5
Bake until phyllo is golden, 15-20 minutes; remove from oven and let cool slightly before slicing into 12 pieces.
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