Cherry Strudel

Ingredients:

• 3 cups pitted fresh tart cherries
• 1/2 cup granulated sugar
• 3 tbsp. cornstarch
• 1 tbsp. fresh lemon juice
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup sliced or slivered almonds, finely ground
• 12 (12 x 17-inch) sheets frozen phyllo dough, thawed
• 1 tbsp. confectioners' sugar

Makes 10 Servings (1/10 of strudel per serving)

1. To make the filling, combine the cherries, 1/4 cup of the sugar, cornstarch, lemon juice, cinnamon and nutmeg in a medium saucepan and set over medium-high heat; bring to a boil. Reduce the heat to medium. Cook, stirring constantly until thickened and bubbly, about 2 minutes. Remove the saucepan from the heat; set aside to cool, about 30 minutes.
2. Preheat the oven to 400 F.
3. Combine the almonds, and the remaining 1/4 cup of sugar in a small bowl. Lay 1 phyllo sheet on a work surface with a long side facing you. Keep the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Lightly spray the phyllo with nonstick spray; sprinkle with about 1 tablespoon of the crumb mixture. Continue layering with the remaining phyllo and crumb mixture, lightly spraying each sheet of phyllo with nonstick spray to make 12 layers in all.
4. Spoon the cherry filling over the phyllo, leaving a 2-inch border. Fold the short side over the filling, then roll up jelly-roll style. Do not roll to tightly or the phyllo might tear.
5. Place the strudel on a diagonal, seam side down, on a large baking sheet. Lightly ray the strudel with nonstick spray. Cut four (1-inch) slits in the top of the strudel to allow the steam to escape. Bake until the filling is hot and the phyllo is golden brown, about 20 minutes. Let cool completely  on the baking sheet on a rack at least 45 minutes. Just before serving, dust with confectioners' sugar.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call elegant comfort food. Strudel is a nice comfort food when it's done right. Baked cherries are absolutely delicious. The original recipe called for 1 cup of granulated sugar and 1/4 cup of dried bread crumbs. I cut the granulated sugar in half, cut out the bread crumbs but increased the slivered almonds and added the cinnamon and nutmeg for a healthier and more flavorful dessert. The end result was delicious. You can use any kind of berries or stone fruit in this recipe and the dessert will still be delicious.