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Cherry strudel
Cherry strudel
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Elevate Austrian apple strudel with tangy morello cherries.
Ingredients:
  • 670g jar pitted morello cherries
  • 200g cream cheese, at room temperature
  • 55g (1/4 cup) caster sugar
  • 1 egg yolk
  • 4.40 gm vanilla essence
  • 1 tsp finely grated lemon rind
  • 10 sheets filo pastry
  • 1.25 gm ground cinnamon
  • 30.00 gm caster sugar, extra
  • 60g butter, melted
Instructions:
  • Preheat the oven to 180°C. Line a baking tray with non-stick baking paper and drain the cherries, patting them dry.
  • Using the elegance of a wooden spoon, blend cream cheese, sugar, egg yolk, vanilla, and lemon rind in a bowl until impeccably smooth.
  • Place filo on a clean surface and cover with a dry tea towel followed by a damp tea towel. Mix cinnamon and extra sugar in a bowl. Brush one filo sheet with melted butter, sprinkle with cinnamon mixture, and top with another filo sheet. Repeat layering with melted butter, cinnamon mixture, and remaining filo sheets.
  • Lay out the filo stack with one long side facing you. Spread the cream cheese mixture along the edge, leaving an 8cm border at the closest side and both ends. Roll into a log. Add cherries on top. Fold in the ends and roll up tightly. Place seam-side down on the tray. Brush with remaining melted butter and sprinkle with remaining cinnamon mixture. Bake for 35-40 minutes until golden and crisp. Allow to cool for 5 minutes before serving.

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