Pre-heat an oven to 375 Degrees F.

Unwrap fillo dough and lay it on a clean work table; Place a lightly damp kitchen towel over the stack of fillo to prevent the sheets from drying while assembling the strudel.

Line a half sheet pan with parchment and place a piece of parchment paper over a clean work surface.

Place a sheet of filo on the piece of parchment paper with the long side facing you.

Evenly butter the sheet of fillo before layering on another sheet.

Butter each layer until you have 6 layers.

With the long side facing you, spoon in the bread crumbs 2 inches from the edge facing you, and 2 inches from each side.

Evenly top the bread crumbs with cherry strudel filling while still being mindful of the edges.

Using the parchment paper, fold the short edges of the fillo in towards the cherry filling ; Brush the end with butter.

Starting at the long end closest to you, use the parchment paper to fold the fillo over the filling and roll towards the other end while keeping the filling compact.

Transfer the strudel to a parchment paper lined half sheet pan and brush the surface with butter.

Using a sharp knife, score each slice and bake on the middle rack for 40-45 minutes.

Allow the strudel to cool for 15 minutes before cutting and serving.

Add all ingredients but corn starch to a medium non-stick sauce pan and set over medium high heat.

Mix with the a rubber spatula periodically while bringing to a light boil.

Add corn starch to a small mixing bowl, and whisk in 3 Tbsp(s) of the cherry liquid until well incorporated.

Whisk the corn starch slurry into the pan and allow the sauce to thicken for 30 seconds while stirring periodically to prevent from burning.

Allow the sauce to cool completely, transfer in to an airtight container and refrigerate until needed.