Ingredients
1. Fresh or frozen pitted sour cherries (5c)
2. unsalted butter, melted (1stick about 1/2c)
3. phyllo sheets, thawed if frozen (15)
4. cornstarch (2 1/2tbsp)
5. granulated sugar (3/4c + 1 1/2tsp)
6. confectioner sugar (for garnish)
7. vanilla ice-cream or lightly sweetened whipped cream (for accompaniment)

Method of preparation:-
1. Take a heavy saucepan of 3 quarter, add cornstarch, ¾ cup of sugar, cherries with juices in it. Keep this mixture to boil by stirring irregularly and then keep it to simmer for about 2 minutes.

2. Place the filling in bowl and cool it completely. Meanwhile, place 3 phyllo sheets on the work surface and keep them to dry for about 15 minutes. Stacked the rest of the 12 sheets, halves crosswise and then halves.

3. Then cover the stack with a piece of plastic wrap and damped towel. Now take dried phyllo and crumble them. Heat the oven to 400 degrees F. Place 1 piece of phyllo on the work surface and apply butter on it.

4. Place 3 more phyllo pieces on the top and brush each with butter. Now sprinkle the crumbled phyllo over the lower third of the buttered phyllo by leaving 2-inch border. Place 1/3 cup of filling on top.

5. Then fold the phyllo up over the filling to enclose it. Then roll the phyllo to make strudel of 4 ½ to 2 ½ inches. Take buttered baking sheet; place the strudels with seam side down on it.

6. Brush the top with butter and then sprinkle ¼ teaspoon of sugar over it. Then cut it diagonally with paring knife. Make more strudels in the same way.

7. Now bake the strudels in oven for about 20 to 25 minutes until they get golden brown and become crispy. Then place them on rack and keep them to cool for about 30 minutes. Now sour cherry strudels are ready to serve.