Coconut Cherry Strudel

• 24 oz morello cherries in a jar
• 1/4 cup sugar
• 6 tbsp butter
• 1 tsp ground cinnamon
• 1/2 cup shredded coconut
• 1/3 cup stale breadcrumbs
• 1/3 cup brown sugar
• 1/2 cup ground almonds
• 6 None sheets filo pastry
• None None powdered sugar, to serve

1. Preheat oven to 350u0b0F. Line a large baking tray with parchment paper.
2. Drain cherries and discard liquid. Place cherries into a bowl and sprinkle with sugar.
3. Heat 3 tbsp butter in a small saucepan. Add cinnamon, coconut and breadcrumbs, and stir until golden. Remove from heat and fold mixture into cherries.
4. In a separate bowl, combine brown sugar and ground almonds Meanwhile, melt 3 tbsp butter in small saucepan.
5. Lay 1 sheet of filo on a clean surface. Brush with some of melted butter and sprinkle with about 1 1/2 tbsp of the ground almond mixture. Top with a second sheet of filo and repeat the process until you have 6 layers. Spread cherry filling along one long side of the filo, leaving a 2 inch boarder at each end. Roll filo over cherry filling and tuck in ends and roll up to enclose.
6. Place the strudel on the prepared oven tray, seam side down. Brush with remaining melted butter. Bake for 35 minutes or until golden brown. Serve dusted with powdered sugar.

morello cherries, sugar, butter, ground cinnamon, shredded coconut, stale breadcrumbs, brown sugar, ground almonds, pastry, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/23990 (may not work)