Cherry brownie strudel

Cherry brownie strudel

By
From
The Sugar Hit!
Serves
6
Photographer
Chris Middleton

I was inspired to make this ridiculously simple, but totally show-stopping, strudel after seeing a recipe by the man himself, Jamie Oliver, for a left-over Christmas pudding version. I loved the idea of a molten, delicious filling, encased in light, crisp filo pastry. But, because I have no restraint and don’t know when to stop, I nixed the Christmas pudding and replaced it with crumbled chocolate brownies and tart, juicy cherries. The brownies for this need to come from a predominantly chocolate recipe, to get the requisite level of goo and chew. The recipe in this book is absolutely perfect for this – you’ll need about three-quarters of a batch. Serve with crème fraîche or double (thick/heavy) cream.

Ingredients

Quantity Ingredient
6 sheets filo pastry
50g butter, melted
raw sugar, for sprinkling
450g Drownie, brownies only
200g pitted morello cherries, drained

Method

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Lay 2 sheets of filo pastry on a clean work surface and overlap them so that they form a large square. Brush liberally with melted butter, being sure to brush the overlapping seam so they stick together. Sprinkle over some sugar and top with 2 more sheets of pastry – but give them a 90-degree turn, so that the seam of these 2 sheets forms a cross with the first layer. Brush again with butter, sprinkle over a little more sugar, and top with the final 2 sheets of filo pastry, placing them in the same direction as the first layer. Brush with butter.
  3. Crumble over the brownies, then scatter over the cherries, leaving a 5 cm border around the edge of the pastry. Fold the 2 sides in and then roll up the strudel into a log, encasing the brownies and cherries.
  4. Carefully transfer the strudel to the baking tray. Brush with any remaining butter and give it a final sprinkling of sugar. Bake for 25–30 minutes or until golden brown.

Tip

  • The pastry layering sounds complicated, but don’t get too caught up in it. You’re just laying the sheets in differing directions to increase the strength of the final bake – like alternating levels of bricks. It’s not crucial, though, so don’t stress if you don’t get it right.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again