👨‍🍳 Instructions

1. 1

   Prepare the cherry filling: In a bowl, combine the cherries and sugar. Let sit for 30 minutes, then drain, reserving the juice. In a small bowl, whisk cornstarch with 1/2 cup of reserved cherry juice until smooth. In a saucepan, bring the remaining cherry juice and a pinch of salt to a boil. Slowly whisk in the cornstarch mixture until thickened. Pour over the cherries and mix well. Set aside.

   💡 Tip: If using fresh cherries, you may need slightly less sugar depending on their sweetness.
2. 2

   Prepare the strudel dough: If using homemade dough, stretch it very thin. If using store-bought phyllo or strudel dough, layer sheets, brushing each with melted butter.

   💡 Tip: Work quickly with phyllo dough to prevent it from drying out.
3. 3

   Assemble the strudel: Brush the stretched dough with melted butter. Sprinkle evenly with breadcrumbs. Spoon the cherry filling over the breadcrumbs. Sprinkle with vanilla sugar. Carefully roll up the dough to form a strudel, tucking in the ends.

   💡 Tip: Don't overfill, as it can make rolling difficult and cause the strudel to burst.
4. 4

   Bake the strudel: Place the strudel on a baking sheet lined with parchment paper. Brush the top with melted butter. Bake in a preheated oven at 175°C (350°F) for about 45 minutes, or until golden brown and crisp.

   💡 Tip: If baking from frozen, you may need to increase the oven temperature slightly or baking time.
5. 5

   Serve: Let the strudel cool slightly, then dust generously with powdered sugar. Slice and serve warm.

   💡 Tip: Pairs well with vanilla ice cream or whipped cream.