Sour Cherry Strudels

Directions

1. 1
   Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring occasionally, then simmer 2 minutes.
2. 2
   Transfer filling to a bowl and cool completely.
3. 3
   While cherry filling cools, arrange 3 phyllo sheets in 1 layer on a work surface and let dry 15 minutes.
4. 4
   Keeping 12 remaining sheets stacked, halve crosswise, then stack halves.
5. 5
   Cover stack with a piece of plastic wrap and a dampened kitchen towel.
6. 6
   Finely crumble 3 dried phyllo sheets into a bowl.
7. 7
   Preheat oven to 400F.
8. 8
   Arrange 1 piece of phyllo on work surface with a short side nearest you (keep remaining sheets covered) and brush with some butter.
9. 9
   Top with 3 more phyllo pieces, brushing each with butter.
10. 10
    Sprinkle 2 tablespoons crumbled phyllo over lower third of buttered phyllo, leaving a 2-inch border along bottom and sides, then top with a rounded 1/3 cup filling.
11. 11
    Fold bottom edge of phyllo up over filling and fold in sides to enclose filling completely, then roll up phyllo to form a strudel, about 4 1/2 by 2 1/2 inches.
12. 12
    Transfer, seam side down, to a buttered baking sheet.
13. 13
    Brush top with some butter, then sprinkle lightly with 1/4 teaspoon sugar.
14. 14
    Cut 2 (1-inch) vents diagonally across top of strudel, about 1 1/2 inches apart, with a paring knife.
15. 15
    Make 5 more strudels in same manner.
16. 16
    Bake strudels in middle of oven until golden brown and crisp, 20 to 25 minutes.
17. 17
    Transfer to a rack and cool 30 minutes.
18. 18
    We used IFQ (Individually Quick Frozen) cherries from Friske Orchards (231-599-2604), in Charlevoix, Michigan.