Give a classic Austrian apple strudel a tart-tasting spin with morello cherries.
Ingredients
- 670g jar pitted morello cherries
- 200g cream cheese, at room temperature
- 55g (1/4 cup) caster sugar
- 1 egg yolk
- 1 teaspoon vanilla essence
- 1 teaspoon finely grated lemon rind
- 10 sheets filo pastry
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons caster sugar, extra
- 60g butter, melted
Method
- Step 1Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Drain the cherries and pat dry.
- Step 2Use a wooden spoon to beat cream cheese, sugar, egg yolk, vanilla and lemon rind in a bowl until smooth.
- Step 3Place filo on a clean surface. Cover with a dry tea towel, then a damp tea towel. Combine cinnamon and extra sugar in a bowl. Brush 1 filo sheet with a little melted butter. Sprinkle with some cinnamon mixture. Top with a filo sheet, brush with melted butter and sprinkle with cinnamon mixture. Repeat with more melted butter and cinnamon mixture and remaining filo sheets.
- Step 4Place the filo stack so 1 long side is closest to you. Spoon the cream cheese mixture along the long edge, leaving an 8cm border along the side closest to you and at each end. Shape into a log. Top with cherries. Fold in the ends. Roll up to enclose the filling. Place strudel, seam-side down, on the prepared tray. Brush with the remaining melted butter and sprinkle with the remaining cinnamon mixture. Bake for 35-40 minutes or until the pastry is crisp and golden. Set aside for 5 minutes to cool slightly.
- High fibre
- High protein
Nutrition
1667 kj
Energy
20g
Fat Total
12g
Saturated Fat
3g
Fibre
6g
Protein
78mg
Cholesterol
347.85mg
Sodium
32g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kerrie Ray
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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