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1
Line a sieve with 2 layers of cheesecloth and place over a bowl.
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2
Place the yogurt in the sieve and refrigerate until the liquid has dripped out of the yogurt, several hours or overnight.
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3
Discard the liquid.
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4
Preheat oven to 375 degrees.
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5
In a small bowl, combine the cherries and 2 tablespoons of the sugar.
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6
Let stand for 10 minutes.
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7
Drain well and set aside.
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8
Place the almonds, bread crumbs and 2 tablespoons of the sugar in a food processor and pulse until the almonds are finely ground.
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9
Set aside.
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10
Place the yogurt in a mixing bowl and whisk in the egg yolks, lemon zest, vanilla extract and the remaining 1/4 cup of sugar.
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11
Beat the egg whites by hand or with an electric mixer until soft peaks form.
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12
Fold the beaten whites into the yogurt mixture.
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13
Lightly butter a baking sheet and set aside.
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14
Place a kitchen towel on a work surface and place 1 sheet of the phyllo on the towel, with the long side facing you.
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15
Keep unused phyllo sheets covered with a damp towel as you work.
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16
Brush the phyllo lightly with butter and sprinkle with 2 tablespoons of the crumb mixture.
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17
Repeat with 5 more sheets of phyllo.
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18
Top with the last phyllo sheet.
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19
Leaving a 1-inch border, spread half of the yogurt mixture in a 3-inch-wide strip along the side nearest you.
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20
Combine the remaining crumb mixture with the cherries and place on top of the spread filling.
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21
Spread the remaining filling over the cherries.
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22
Fold the sides of the phyllo in over the filling.
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23
Starting from the bottom, roll the strudel up like a jelly roll.
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24
Place, seam side down, on the prepared baking sheet.
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25
Brush with the remaining butter.
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26
Make 4 short diagonal slices through the phyllo for steam vents.
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27
Bake until crisp and golden brown, about 40 minutes.
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28
Allow to cool slightly, cut into quarters and serve.
