Recipe

Coconut cherry strudel

Add some sweet and sour bliss to an Austrian favourite. Layered with nutritious morello cherries, cinnamon, coconut and delicate filo pastry, this is sure to please your tastebuds.

  • 1 hr preparation
  • Serves 6
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Ingredients

Coconut cherry strudel
  • 700 gram jar morello cherries
  • 1/4 cup (55g) caster sugar
  • 40 gram butter
  • 1 teaspoon ground cinnamon
  • 1/2 cup (40g) dessicated coconut
  • 1/2 cup (35g) stale breadcrumbs
  • 1/3 cup (75g) brown sugar
  • 1/3 cup (40g) almond meal
  • 6 sheets fillo pastry
  • 60 gram butter, extra
  • icing sugar, to serve

Method

Coconut cherry strudel
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a large oven tray with baking paper.
  • 2
    Drain cherries and discard liquid. Place cherries into a bowl and sprinkle with sugar.
  • 3
    Heat 40g butter in a small saucepan. Add cinnamon, coconut and breadcrumbs, and stir until golden. Remove from heat; fold mixture into cherries.
  • 4
    Combine sugar and almond meal. Meanwhile, melt 60g butter in small saucepan.
  • 5
    Lay 1 sheet of fillo on a clean surface. Brush with some of melted butter and sprinkle with about 1 1/2 tbsp of almond meal mixture. Top with a second sheet of fillo and repeat the process until you have 6 layers. Spread cherry filling along one long side of the fillo, leaving 6cm at each end. Roll fillo over cherry filling; tuck in ends and roll up to enclose.
  • 6
    Place the strudel on the prepared oven tray, seam side down. Brush with remaining melted butter. Bake for 35 minutes or until golden brown. Serve dusted with icing sugar.

Notes

Not suitable to freeze or microwave.

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