This Sour Cherry and Cheese strudel recipe is perfect for weekend entertaining.
125g fresh ricotta
670g jar morello cherries
125g cream cheese, softened
1/4 cup caster sugar
1 egg yolk
1 tsp orange rind, finely grated
1 tsp vanilla bean paste
10 sheets filo pastry
80g butter, melted
1 tbsp icing sugar
1 tsp ground cinnamon
2 tbsp ground almonds
2 tbsp flaked almonds
Thickened cream, to serve
Place the ricotta in a sieve lined with paper towel and set aside for 1 hour to drain slightly.
Preheat oven to 160°C. Drain cherries then place on a plate lined with paper towel to drain.
Place ricotta, cream cheese, caster sugar, egg yolk, orange rind and vanilla bean paste in a medium bowl and stir until well combined. Set aside.
Line a baking tray with baking paper. Place a sheet of filo on a work surface. Combine icing sugar and cinnamon. Brush filo with a little butter and sprinkle with icing sugar mixture. Repeat with remaining filo sheets, layering butter, icing sugar and cinnamon.
With the long edge of the filo facing you, spoon cream cheese mixture over the filo. Use the back of a spoon to spread mixture over filo, leaving a 5cm border on the short sides and on the long side furthest away from you. Spoon cherries in a line along the edge closest to you. Sprinkle with ground almonds. Fold in short ends, then roll filo over to enclose filling. Place on the lined tray. Brush with any remaining butter and sprinkle with flaked almonds.
Bake for 30 minutes or until lightly golden. Remove from oven and set aside for 30 minutes to cool slightly. Serve warm with thickened cream, or at room temperature.