Cheryl Strudel Recipe

65 g

175 g

200 g

15 ml

5 ml

450 g

8 sheets

Fresh breadcrumbs

Butter, melted

Sugar

Ground cinnamon

Grated lemon rind

Sour cherries, stoned

Filo pastry

Icing sugar, for dusting

• In a frying pan, fry the breadcrumbs in 65g of the butter until golden. Set aside.
• In a large mixing bowl, toss together the sugar, cinnamon and lemon rind. Stir in the cherries.
• Preheat oven to 190^oC/375^oF/Gas 5. Grease the baking sheet. Unfold the filo sheets. Keep the unused sheets covered with damp kitchen paper. life off one sheet and place on a piece of greaseproof paper. Lift off one sheet and place on a piece of greaseproof paper. Brush the pastry with butter. Sprinkle an eight of the breadcrumbs over the surface.
• 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.
• 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.
• Bake the strudel for 45 minutes. Cool slightly, then dust with a fine layer of icing sugar.