Cherry and hazelnut strudel

Golden, crumbly filo pastry is delicious stuffed with a lightly-spiced cream cheese and fresh, in-season cherries. Serve warm with extra cherries for a delightful sweet treat.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Cherry and hazelnut strudel
  • 250 gram firm ricotta
  • 125 gram cream cheese, softened
  • 1/4 cup honey
  • 1/4 cup caster sugar
  • finely grated zest 1 of orange
  • 1/4 teaspoon cinnamon
  • 8 sheets filo pastry
  • 60 gram butter
  • 1/3 cup finely chopped, skinless hazelnuts, plus extra to serve
  • 1 cup pitted fresh cherries, plus extra whole to serve
  • icing sugar, to dust


Cherry and hazelnut strudel
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat ricotta, cream cheese, honey, sugar, zest and cinnamon together until smooth.
  • 3
    Place one sheet filo on a clean work surface. Brush with butter and sprinkle with a little hazelnut. Top with a second sheet of filo and repeat layers, finishing with filo.
  • 4
    Spoon cream cheese mixture lengthways along pastry, 6cm from edge, leaving 8cm border at each end.
  • 5
    Top evenly with cherries. Carefully fold sides of pastry over filling. Then gently, but firmly, roll up pastry stack to enclose filling.
  • 6
    Transfer to tray, seam-side down. Brush with remaining butter. Bake for 30-35 minutes until crisp and golden.
  • 7
    Dust with icing sugar, top with extra roughly chopped roasted hazelnuts. Serve warm, in slices, with extra whole cherries.


Make strudel ahead – cover with plastic wrap and chill until ready to bake.

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