Cherry strudel

Cherry strudel

By
From
Cooking from the Heart
Makes
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
7 x 680 g jars sour cherries
1 cup sugar
1 x 375 g packet filo pastry
vegetable oil, for drizzling
6 cups breadcrumbs, mixed with another 1 cup sugar
1 cup ground almonds
1 egg, beaten

Method

  1. Strain the cherries over a bowl and sprinkle them with the sugar. Leave to drain for about 2 hours.
  2. Preheat the oven to 180°C and grease a baking tray.
  3. Spread out a single sheet of filo pastry. Sprinkle it with oil and some of the breadcrumb mixture. Top with another sheet of filo and sprinkle with more oil and breadcrumb mixture. Repeat the process at least four times. Sprinkle the final layer of filo with more oil and breadcrumb mixture, adding half the ground almonds and half of the cherries in a row. Carefully roll the pastry up into a log. Repeat to make another log.
  4. Place the strudels on the baking tray and brush the top with the beaten egg. Bake for 1½ hours, or until brown on top.
  5. Remove from the oven and leave to cool. Cut into thick slices to serve.
Tags:
Jewish
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