5 c. pitted tart cherries
3/4 c. sugar
3 T. cornstarch
1 t. pure almond extract
1 roll (1/2 package) frozen phyllo dough, thawed
1 stick butter, melted
1 c. panko bread crumbs
1 c. powdered sugar
1 1/2 T. half and half
Place cherries, sugar, cornstarch and almond extract in a large heavy sauce pan over med high heat. Bring to a boil, stirring frequently. Reduce heat and simmer for 2 or 3 minutes, stirring often, until thickened. Remove to a bowl and set aside to cool completely. (Can be refrigerated overnight if desired)
Unroll the phyllo dough and lay on a flat work surface covering with plastic wrap. Remove one sheet of dough and brush with melted butter, keeping the remaining dough covered with the plastic. Remove another sheet, lay on top of first sheet, brush with melted butter. Repeat until you have layered 5 sheets of dough. Sprinkle 1/4 of the breadcrumbs over the layered sheets. Place a rounded 1/2 cup of the cherries in the center of the sheets, leaving a 2" border around all sides. Starting with the long side, flip the layers over the cherries, fold in the short side like an envelope, flip over the second long side to cover and brush with melted butter to seal seams. Repeat this process 4 times.
Place strudels, seam side down, on baking sheets that have been covered with parchment or a silicone mat. Bake in a preheated 400* oven for 20 minutes, until flaky and golden brown. Remove from pan to a cooling rack and allow to cool completely.
While strudel is cooling, combine the powdered sugar and half and half, adjusting ingredients if necessary to achieve desired consistency. Drizzle over cooled strudels.