filo pastry (eight sheets)
a handful of flaked almonds
Cherry and Cheese Filling
1 x 250g cream cheese
1 x 250g Ricotta
55g caster sugar
1 tbs lemon juice
2 tsp lemon rind
250 g pitted cherries (tinned or fresh)
1.Preheat the oven to 180°C, and line a baking tray with grease proof paper/baking parchment.
2.In a large bowl beat together, the cheese, sugar, juice and rind. Once combined, stir in the pitted cherries and leave to one side.
3.Place the first sheet of Filo pastry on a clean surface and brush with melted butter. Place the next sheet of pastry on top and repeat until you have done all eight sheets.
4.Spoon the cream cheese mixture along a long edge, leaving an 8cm border on three sides. Fold in the ends and roll up to enclose the filling. Place on the prepared tray.
5.Brush some melted butter onto the rolled strudle and sprinkle with almonds.
6.Bake in preheated oven for 30 minutes or until strudel is golden brown and cooked through.
7.Remove from oven and set aside for 30 minutes to cool to room temperature