Cherry Cream Cheese Strudel
125g full fat ricotta
125g cream cheese, at room temperature
3 tbsp caster sugar
1 tsp vanilla extract
5 sheets square filo pastry (I used puff pastry)
80g clarified butter, melted
2 tbsp packaged dry breadcrumbs
680g jar morello cherries, drained
1 tbsp flaked almonds, toasted
Pure icing sugar, to serve
If time allows place the ricotta into a nylon sieve over a bowl. Cover and refrigerate 1-2 hours.
Preheat oven 200°C (fan forced). Line a baking tray with baking paper. Combine the ricotta, cream cheese, sugar and vanilla with electric mixer. Beat until smooth and creamy. Add egg and beat well.
Place 1 sheet filo onto clean work surface. Brush with melted butter, top with a second sheet, brush with butter and repeat layering filo so you have 5 layers. If using puff pasty, only use one layer.
Sprinkle the breadcrumbs evenly over the filo/puff. Spoon cream cheese mixture along 1 long edge, leaving a small border. Top with cherries and sprinkle with almonds. Fold the ends in and roll up to secure filling, brushing exposed edges to ensure they stick.
Brush strudel all over with remaining clarified butter.
Place onto prepared tray and bake for 15 minutes. Reduce oven to 180°C and bake a further 5 minutes until pastry is crisp and deep golden.
Allow to stand 30 minutes to cool. Dust heavily with icing sugar and serve.
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