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Sour cherry & cream cheese strudel
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 1 x 250g pkt cream cheese, at room temperature
  • 55g (1/4 cup) caster sugar
  • 21.00 gm fresh lemon juice
  • 1 x 670g jar pitted morello cherries, drained
  • 8 sheets filo pastry
  • 60g butter, melted
  • 35g (1/3 cup) flaked almonds
Instructions:
  • Preheat your oven to 180°C and line a baking tray with non-stick baking paper. In a large bowl, use an electric beater to combine cream cheese, sugar, lemon rind, and juice until smooth. Add cherries and gently stir with a wooden spoon until mixed.
  • Lay filo sheets on a clean work surface and cover with a clean tea towel, then a damp tea towel to prevent drying out. Brush each filo sheet with melted butter as you layer them. Spread cream cheese mixture along one long edge, leaving an 8cm border on three sides. Fold in the ends and roll up to enclose the filling. Transfer to the prepared tray and brush with remaining melted butter. Sprinkle with almonds before baking.
  • Bake the strudel in a preheated oven until golden brown and cooked through, then let it cool at room temperature for 30 minutes before serving.
  • Sprinkle the strudel with powdered sugar and slice before serving.

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