Cherry brownie strudel

Cherry brownie strudel

The Sugar Hit!
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.


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


  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.


  • 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.
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