Friday, November 12, 2010

Nice and Easy Cherry Strudel

This recipe is originally meant to be easy cherry crumbles but the author, Suzanne Gibbs gave it a twist with a small column modifying it into a strudel. I've never try using frozen filo pastry before and bought a couple of them when they were on sale at Woolworth. "Sound easy!" when I saw the recipe on the magazine and was keen to make this using the frozen filo pastry.

After tried using the frozen filo pastry, my verdict is that I don't like them. One is because they tend to stick together after they are thawed. Two is that I can't refreeze them or thaw them separately, and ended up using  the entire pack for this recipe which I don't need this much in the first place.

Despite all complains about the frozen pastry, this recipe is really easy and the strudel is very deliciously crispy. In fact, the extra filo layers that I've added made it really good...the pastry is very light and fluffy...very delicious!






I feel like drooling all the time whenever I see this picture...(giggles)
Here's the recipe from the current issue of BBC Australian GoodFood magazine (November issue)

100g plain flour
1/4 cup caster sugar
140g cold unsalted butter, cubed (I use 100g)
100g hazelnut meal (I use almond meal)
1/3 cup (110g) berry jam
500g cherries, stoned (I use 475g can cherries)
6 filo pastry (I use 12 because the frozen pastry stick togther and so I use 2 sheets per layer)

1. Preheat oven to 190°C. Line oven tray with baking paper
2. Place flour, sugar, butter, hazelnut meal and a pinch of salt in food processor. Pulse until fine crumbs forms.
3. Brush 6 filo pastry with melted butter and scatter crumb mixture over each. Layer in stack. 
(I use 30g of melted butter for brushing each layer)
3. Heat jam and cherries in low heat or until melted.
4. Spoon onto short end of filo stack and roll.
5. Bake for 25 min (I bake mine for 40 min at 170°C) until crispy.

Happy Baking

36 comments:

  1. I just used frozen filo for the first time at work today. I made pistachio baklava...the first type I was working with was super market-brand name stuff, but then I got switched over to a kind bought from the local Greek market, and it was SO nice to work with! I guess it really depends on the quality of the product. This looks delicious, congrats - that last picture really does make me drool :P

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  2. Oh yum! These look so light and flaky and fun! :o)

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  3. I think this look amazing! Lovely pics! gloria

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  4. That strudel looks incredibly good! I am drooling from the first photo down!

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  5. ZOE, Those filo layers are so pretty..wow..so nice to go with a cup of hot coffee especially now ;D

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  6. Whoah! Those layers~~~~!! Fantastic!!!

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  7. oh wow! This looks great! Easy is just my style and it looks like something I could do without killing it (I'm not much of a baker, but am learning!). What an awesome post!

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  8. OHHHHHHHH....look at that flaky crust! I can almost hear the crunch!

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  9. Hey,

    That looks awesome...love it...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  10. look at all those flaky layers!! love the ooziness of the cherry insides too! mmm

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  11. Oh my gosh, my mouth is watering. The flakiness of that dessert is just ridiculous. A must try.

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  12. Me too drooling...especially seeing the last enlarged photo!

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  13. Oh strudel, I love it!Good idea!

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  14. Looks v flaky and yummy!! I also find it hard to handle puff pastry when they are thawed...

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  15. Wow, this looks really crispy and delicious!

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  16. I love strudel and the feeling is a good change from pumpkin which is in fashion lately.

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  17. I don't think it gets any more perfect than that!

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  18. im no fan of filo as well...i normally just get the puff pastries from the supermarket...haha.
    oh u subscribe to Good Food too? mine just expired and im not sure about renewing it actually!

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  19. It sure looks pretty with all those layers. Must taste yummy too with the almond meal and cherries.

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  20. It look so yummy. Great presentation, and photos!

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  21. Lovely yet easy to make! thanks for sharing :)

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  22. Hi all, Thank you for your comments. I've not been feeling well lately and have been slow in blogging.

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  23. hi zoe, i got the black sesame from the great eastern grocery story in the CBD (close to the intersection between little bourke st and russell street). there are several diff brands and cost around $4.50 for a pack :)
    thanks for heads up about the mag! :)

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  24. what a great blog!
    here is so many inspirations,

    have a nice time,
    Paula

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  25. Wow...what a gorgeous photo of the strudel! All those pastry layers look incredible. This really sounds like a yummy treat.

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  26. Look at those layers of the strudel! flaky flaky delicious!

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  27. I have to agree with you, frozen phyllo dough is iffy for me. Sometimes it cooperates and sometimes it doesn't. This recipe looks and sounds fabulous though!

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  28. zoe, i feel like drooling too looking at the pictures! whether 6 or 12 sheets, it looks great to me!

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  29. I'm drooling too; These look wonderful; love to find recipes with filo and sounds like I could make this.

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  30. Fantastic photos, can almost taste it!!

    As there is no fat in filo pastry there is no problem refreezing it - just for future strudels!!!

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  31. That looks really good, great job taking the pictures! The crust looks really flaky and perfect.

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