| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 4-6 |
| Cuisine | European |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 780 |
| Fat | 32.5g |
| Saturates | 18g |
| Protein | 11.7g |
| Carbs | 113.5g |
| Sugars | 38.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
Zest the lemon. Pit the cherries.
Place the cherries in a saucepan and add the sugar and cinnamon. Place over a medium heat and simmer gently until the cherries are soft and the sauce is reduced and syrupy. Set aside to cool.
Separate the egg white from the yolk. Place the cream cheese, caster sugar, egg yolk, almond extract and lemon zest in a bowl and beat until smooth.
Place the phyllo pastry on a clean surface. Cover with a damp tea towel while you work with individual sheets to prevent the pastry from drying out. Brush a phyllo sheet with a little melted butter. Top with another phyllo sheet. Continue layering until the pastry is finished.
Spoon the ground almonds along the long edges of the phyllo, leaving a border around the edges. Top with the cream-cheese mixture and then the cooled cherries. Fold in the ends. Roll up to enclose the filling.
Place the strudel, seam-side down, on the baking tray. Brush with the leftover melted butter and sprinkle with the demerara sugar.
Bake for 35-40 minutes or until the pastry is crisp and golden. Set aside for 5 minutes to cool slightly.
Serve warm with vanilla ice cream or whipped cream, if desired.
