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 190oC/375oF/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.