Instructions

• 1 Take fillo dough sheets out of the freezer and allow to defrost for 30 minutes. Once defrosted, cover the fillo dough sheets with a towel to prevent drying.
• 2 Preheat oven to 400°F and prepare a 9x13-inch baking dish with butter. Set aside.
• 3 Carefully take the first fillo dough sheet and gently place it down on a clean surface. Brush melted butter throughout the sheet, making sure to brush the edges as well. Next, sprinkle 1 tablespoon granulated sugar throughout the sheet. Set the sheet aside on a clean surface.
• 4 Carefully take the next fillo dough sheet and repeat the process from step 3. Then, place the sheet on top of the first sheet. Repeat steps 2 and 3 two more times. There should be a total of four prepared sheets in your stack of sheets.
• 5 Now that you have a stack of four prepared sheets, measure out a third of your sour cherries and place them horizontally near the very bottom of the fourth sheet, or the top layer of your finished sheets. The sour cherries should span from edge to edge, horizontally across the bottom.
• 6 Starting at the bottom, roll the stack of sheets over the sour cherries. Tuck in the sides of all of the sheets together, then proceed to roll up the rest of the way up the sheets, making sure the strudel is not too wide.
• 6 Place the strudel in the buttered baking dish. Repeat steps 3 through 6 twice to make two more strudels.
• 7 Brush butter on top of the strudels before placing the baking dish in the oven. Bake for about 35 to 40 minutes, or until the tops of the strudels are golden brown. Let the strudels cool at room temperature for 1 hour before serving.
• *Note: Sour cherries can be substituted with apples. Simply skin 3 green apples and cut them into tiny pieces, then mix with cinnamon. Follow all other directions in the same manner.