St. Dalfour Black Cherry Strudel
Introducing a delectable Black Cherry Strudel, a delightful twist on the classic pastry favorite. This heavenly creation features layers of flaky, golden-brown pastry enveloping a luscious filling made with the exquisite St. Dalfour Black Cherry Fruit Spread. Bursting with the intense flavor of sun-ripened black cherries, this premium fruit spread adds a sweet and tangy dimension to every bite.
Recipe courtesy of @acupofteaandcake
INGREDIENTS
- 150g St Dalfour Black Cherry Fruit Spread (about ½ a jar)
- 250g cream cheese, softened
- 400g fresh ricotta
- 90g icing sugar, sifted, plus extra for dusting
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 1 egg yolk
- 1 tsp cinnamon
- 8 sheets filo pastry
- 60g unsalted butter, melted
- 25g ground almonds
INSTRUCTIONS
- Place the cream cheese, ricotta, 40g icing sugar, vanilla extract, lemon zest, and egg yolk in a bowl and beat to combine. Set aside.
- Sift the remaining 50g icing sugar into a bowl with the cinnamon, mix and set aside.
- Preheat your oven to 180°C, then line a large baking tray with baking parchment.
- Lay one layer of filo pastry on your baking tray and brush with the melted butter. Dust with some cinnamon icing sugar, and sprinkle with some ground almonds. Top with another filo pastry sheet and repeat this layering with butter, cinnamon icing sugar, and ground almonds, finishing on a layer of filo pastry.
- Spoon the prepared cheese mixture in a log along the long edge of the pastry, about 5cm from the edge and leaving 3cm at each short end.
- Spoon St. Dalfour’s Black Cherry Fruit Spread alongside the cheese mixture.
- Brush the edges of the filo with butter, and fold or roll over to enclose the filling. Tuck the ends underneath themselves and brush the entire strudel with melted butter to seal.
- Bake for 25-30 minutes until lightly golden brown and crisp. Leave to cool slightly, then dust with extra icing sugar and slice to serve immediately.