The recipe is rather free-form since so much depends on personal taste: your favorite apples, cherries, amount of walnuts, sugar and spices. Also, per the Julian calendar, we are still in the period of the Dormition Fast, so I used margarine instead of butter. Here are the ingredients; no measurements are included!
One package filo dough, thawed
Sour cherries (pitted and drained)
Apples (cored, peeled, sliced)
Bread crumbs, unflavored
Butter or Margarine (1 stick, melted)
Use 3 to 4 leaves of thawed filo dough for each strudel. Lay them out flat slightly overlapping so as to make a longer surface to roll up. Sprinkle some melted butter on each leaf. Take a few handfuls of the drained cherries and spread them length-wise at one end of the filo. Sprinkle the fruit with about 1/4 cup of bread crumbs. Next sprinkle with the chopped walnuts. Shake on cinnamon and allspice. Next sprinkle on sugar, say a 1/4 cup. Start rolling the strudel from the end with the fruit. About half way, fold over the sides a bit and then finish rolling. Transfer the roll to a lightly greased baking sheet [I use "Pam" and spray it on the baking sheet.] Bake in a pre-heated 350ºF oven for 30 minutes or until golden brown.
Today I used two jars of Morello cherries in a light syrup that I drained for an hour. That produced three strudels. Using two apples was enough for one strudel. As for the walnuts, I think there was a cup and a half ... since I like them so much, more is better.
A confession: I forgot to put sugar on two of the cherry strudels, but when I tasted them, the tartness was refreshing and I did not miss any extra sweetness.