Cherry and cream cheese strudel
A recipe from the Good Food collection.
Ingredients
250g (1 cup) cream cheese, at room temperature
100ml pouring cream
1 tbsp brandy or cherry brandy
1 tsp natural vanilla extract
100g castor sugar
4 tbsp dry breadcrumbs
4 tablespoons ground almonds
10 sheets of filo pastry
75g unsalted butter, melted
425g cherries, pitted
icing sugar, for dusting
Method
Step 1
Preheat the oven to 200C. Lightly grease a large baking tray.
Step 2
Put the cream cheese, cream, brandy, vanilla and three tablespoons of the sugar in a bowl and beat using electric beaters until smooth.
Step 3
In another bowl, mix together the breadcrumbs, almonds and remaining sugar.
Step 4
Lay a sheet of filo pastry on a work surface and cover the remaining sheets with a damp tea towel so they don't dry out. Brush the pastry with some of the melted butter and sprinkle with some of the breadcrumb mixture. Lay another sheet of pastry on top, brush with more butter and sprinkle with more breadcrumbs. Repeat with the remaining filo and breadcrumbs.
Step 5
Spread the cream cheese mixture evenly over the pastry, leaving a 4cm border all around. Arrange the cherries over the cream cheese, then brush some melted butter over the pastry border.
Step 6
Roll the pastry in from one long side, folding in the ends as you roll. Form into a firm roll and place on the baking tray, seam side down. Brush all over with the remaining butter.
Step 7
Bake for 10 minutes, then reduce the oven temperature to 180C and bake for a further 30 minutes, or until the pastry is crisp and golden.
Step 8
Remove from the oven and leave to cool on a wire rack for a few minutes.
Step 9
To serve, dust liberally with icing sugar and cut into slices using a sharp serrated knife. Serve warm. The strudel is best eaten the day it is made.
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