Cherry Cream Cheese Strudel

Cherry Cream Cheese Strudel

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ¼

    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.


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