Vegan Sour Cherry Strudel

Instructions

1. Preheat your oven to 180°C (350°F).
2. Thaw the phyllo dough according to package instructions if frozen.
3. Melt the vegan butter. You'll use this to brush between the phyllo layers.
4. Drain the canned sour cherries, reserving about 60ml (1/4 cup) of the syrup.
5. In a large bowl, mix the drained cherries, breadcrumbs, sugar, vanilla sugar, and ground cinnamon. Add the reserved syrup and mix gently.
6. Lay out a clean kitchen towel and place one sheet of phyllo dough on it. Brush the sheet lightly with melted vegan butter.
7. Layer another sheet of phyllo on top and brush with butter. Repeat with the third sheet.
8. Spread the cherry filling along one long edge of the phyllo, leaving a border of about 2 inches on the sides.
9. Using the kitchen towel to help you, carefully roll the phyllo around the filling, creating a log shape.
10. Tuck in the ends and place the strudel seam-side down on a baking sheet lined with parchment paper.
11. Brush the top of the strudel with any remaining melted vegan butter.
12. Bake for about 35-40 minutes, or until the pastry is golden brown and crispy.
13. Remove from the oven and let cool for about 10 minutes.
14. While still warm, spread 100g of the vegan sour cream evenly over the top of the strudel.
15. Allow to cool slightly before slicing and serving.
16. Serve each slice with an additional dollop of the remaining vegan sour cream on the side.
17. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
18. To reheat, warm in a 150°C (300°F) oven for about 10 minutes to re-crisp the pastry.