Easy Cherry Strudel Recipe | Delicious Dessert

INGREDIENTS

1 can (16 ounces) sour pitted cherries, undrained 1/3 cup no-sugar-added seedless raspberry fruit spread 1/3 cup granulated sugar, divided 2 tablespoons cornstarch 1/2 teaspoon almond extract 16 sheets phyllo dough Butter-flavored nonstick cooking spray 1/2 cup sliced almonds

PREPARATION:

1. Preheat oven to 400°F. Coat nonstick baking sheet with nonstick cooking spray; set aside.
2. Combine cherries with juice, raspberry fruit spread, all but 1 tablespoon sugar and cornstarch in small saucepan. Stir until cornstarch is completely dissolved. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling and gently stirring one minute. Remove from heat and stir in almond extract; set aside.
3. Place 2 sheets phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Spray top sheet of phyllo dough with nonstick cooking spray; fold in half crosswise and spray again. Spoon 1/3 cup cherry mixture to within 3 inches of bottom long edge. Fold up bottom edge. Fold in both sides. Begining at long side, roll up jelly-roll fashion; place on prepared baking sheet. Repeat with remaining sheets of phyllo and cherry mixture. Sprinkle remaining sugar over rolls; top with almonds.
4. Bake 20 minutes; remove from oven and let stand 15 minutes before serving.

This recipe appears in: Puffs & Pastries NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 40 g Saturated Fat 1 g Total Fat 6 g Calories from Fat 22 % Calories 247 Protein 4 g Sodium 201 mg DIETARY EXCHANGE: Fruit 1 Starch 2 Fat 1