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
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