Cherry Cream Cheese Strudel
Juicy cherries and sweet cream cheese enclosed in crispy filo pastry.
|Preparation Time:||15 minutes|
|Cooking time:||15 minutes|
- 680g jar sour cherries, drained , syrup reserved
- 1 tablespoon cornflour
- 3 tablespoons dark brown sugar
- 250g soft cream cheese
- mixed spice or cinnamon, for sprinkling
- 12 sheets filo pastry
- 50g butter, melted
- 1/2 cup toasted slivered almonds
- icing sugar, for dusting
- cream, for serving
Combine 1/3 cup cherry syrup, cornflour and 2 tablespoons sugar in a saucepan. Add drained cherries and bring to the boil, stirring until thickened. Allow to cool. Mix cream cheese with 1 tablespoon sugar and 1/2 teaspoon mixed spice. Brush one sheet of pastry with butter, lightly sprinkle with mixed spice and layer with another 5 sheets of buttered filo. Spoon half the cream cheese along the long edge of the layered pastry, sprinkle with one third of the almonds and top with half the cherries. Roll up into a strudel shape, folding in the edges to enclose. Repeat to form a second strudel. Place both on a baking tray, brush with butter, sprinkle with remaining almonds and bake at 200°C for 10-15 minutes until golden brown. Dust with icing sugar and serve with cream.