Preheat your oven to 375°F.

In a medium saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the cherries are tender, about 10-12 minutes. Remove from heat and stir in breadcrumbs, cinnamon, nutmeg, and salt. Set aside to cool.

Brush a baking sheet with some melted butter.

Place one sheet of phyllo dough on a clean work surface and brush it with melted butter. Repeat with the remaining sheets of phyllo dough, layering them on top of each other and brushing each sheet with melted butter.

Spoon the cherry filling down the long side of the phyllo dough, leaving about 1 inch of space at each end. Fold the ends of the phyllo dough over the filling, then roll up the phyllo dough around the filling.

Place the cherry strudel seam-side down on the prepared baking sheet. Brush the top with melted butter.

Bake for 25-30 minutes, or until the phyllo dough is golden brown and crispy.

Remove from the oven and let cool for a few minutes.

Dust with powdered sugar before serving.

Enjoy your delicious cherry strudel!