1 box filo dough
about 1/2 cup melted butter
Soak 2/3 cup dried cherries in Cherry Kirsch for at least 1 hour
2 1/2 lbs. Granny Smith apples, peeled, cored and thinly sliced
zest and juice of 1 lemon
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 tsp cinnamon
1/4 tsp. almond extract
*More sugar may be needed based on the tartness of the apples.
1/2 cup butter
1 1/2 cups dry bread crumbs
3 tablespoons sugar
In a skillet , add the bread crumbs , sugar and butter; stir until browned. Remove from heat; set aside. In a large bowl prepare the filling; combine all ingredients. Add half the bread crumbs to the filling ingredients and toss to combine. On a damp cloth laid on a work surface place 1 sheet of filo dough; lightly brush with butter repeat 3 more times. Sprinkle the lower edge of the filo with the half the reserved bread crumbs. Place half the filling over the line of bread crumbs. Using the damp cloth as a tool, begin rolling the filled filo up like a jelly roll.
Gently roll onto a baking sheet lined with parchment; set aside. Repeat for the second strudel. Brush tops with butter. Bake in a preheated oven of 400 degrees for about 25 minutes or until golden brown. Remove from oven and dust with powdered sugar. Serve warm or cold.