Cherry Cream Cheese Strudel
- 1 Lime, zest and juice
- 300 g Cherries, pitted and roughly chopped, or use other stonefruit or berries
- 100 g Cream cheese
- 100 g Ricotta cheese
- 3 Tbsp Caster sugar
- 2 Free range egg yolks
- 7 sheets Filo pastry
- 1/4 cup Melted butter
Preheat oven to 200C/375F. Mix the lime zest and juice through the cherries (or other stonefruit or berries).
Whisk cream cheese, ricotta, caster sugar and egg yolks until smooth. Fold in the cherries.
On a baking paper-lined tray, place one sheet of filo, brush with melted butter and place another sheet of buttered filo on top. Repeat until you have made a stack with 5-7 pastry sheets.
Spread cherry mix on top, leaving a 5cm edge left and right. Brush extra melted butter around the edge and fold the sides in, then roll to a large sausage shape. Turn seam-side down.
Brush more melted butter on the outside and bake for 35-40 minutes until coloured and crispy.