Pies And Tarts Recipes - Cherry Strudel

Ingredients

• 65g/1 1/4 cups fresh breadcrumbs

• 175g/3/4 cup butter, melted

• 200g/1 cup sugar

• 15ml/1 tbsp ground cinnamon

• 5ml/1 tbsp grated lemon rind

• 450g/2 cups sour cherries, stoned

• 8 sheets filo pastry

• icing sugar, for dusting

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Method:

1. In a frying pan, fry the breadcrumbs in 65g/2 1/2oz/5 tbsp of the butter until golden. Set aside.

2. In a large mixing bowl, toss together the sugar, cinnamon and lemon rind. Stir in the cherries.

3. Preheat the oven to 190'C/375"F /Gas 5. Grease a baking sheet. Unfold the filo sheets. Keep the unused sheets covered with damp kitchen paper. Wt off one sheet and place on a piece of greaseproof paper. Brush the pastry with butter. Sprinkle an eighth of the breadcrumbs over the surface.

4. Lay a second sheet of filo pastry on top, brush with butter and sprinkle with breadcrumbs. Continue until you have used up all the pastry.

5. Spoon the cherry mixture at the bottom edge of the strip. Starting at the cherry-filled end, roll up the dough Swiss roll style. Use the paper to flip the strudel on to the baking sheet, seam-side down. Carefully fold under the ends to seal. Brush the top with melted butter.

6. Bake the strudel for 45 minutes. Cool slightly, then dust with a fine layer of icing sugar.