| RECIPE METHOD
Pour enough boiling water over dried cherries to cover; let stand
20 minutes. Drain cherries. In a large mixing bowl combine brown
sugar, flour, and cinnamon. Add apples and dried cherries; toss
gently to mix. Set cherry mixture aside.
TO ASSEMBLE: Cover a large surface with a floured bed sheet; unfold
phyllo dough. Stack 2 layers of phyllo on the floured bed sheet,
brushing between layers with some melted butter. Arrange another
stack of 2 layers on the bed sheet, brushing between and overlapping
stacks slightly. Add 3-4 more stacks, brushing and overlapping,
forming a rectangle about 40x18 inches (stagger stacks so all seams
are not down the middle). If necessary, trim to a 40x18-inch rectangle.
Brush with melted butter.
Beginning 4 inches from one short side of the dough, spoon filling
in a 4-inch-wide band across the dough. Using the bed sheet underneath
as a guide, gently lift the 4-inch piece of dough and lay it over
the filling. Slowly and evenly lift the bed sheet and roll up the
dough and filling, jelly-roll style, into a tight roll. If necessary,
cut excess dough from ends to within 1 inch of filling. Brush top
with remaining butter; sprinkle with granulated sugar. Fold ends
under to seal. Carefully transfer strudel roll to a lightly greased
17x14-inch baking sheet. Bake in a preheated 350° oven for 35-40
minutes, or till golden. Carefully remove strudel from pan. Cool
on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.