670g jar pitted Morello cherries
1 tablespoon cornflour
1/4 cup caster sugar
250g cream cheese, at room temperature
1/4 cup pure icing sugar, plus extra to serve
1 teaspoon vanilla extract
1 egg yolk
1/4 cup flaked almonds, toasted and chopped
1/4 cup firmly packed brown sugar
1/3 cup dry breadcrumbs
1/2 teaspoon cinnamon
8 sheets Antoniou Fillo pastry
90g butter, melted
Drain cherries, reserving juice. Set cherries aside.
Place cornflour in a small bowl and blend with 1 tablespoon of reserved cherry liquid. Set aside.
Combine caster sugar and 1⁄4 cup reserved cherry liquid in a medium saucepan (discard remaining cherry liquid). Stir over a medium heat until sugar dissolves, then simmer 3 minutes. Add drained cherries and cornflour mixture to saucepan; stir gently over medium heat until simmering. Simmer, stirring, for 1 minute or until very thick. Spread onto a plate and set aside to cool.
Preheat oven to 200°C (fan-forced). Line a large oven tray with non-stick baking paper.
Place cream cheese, sifted icing sugar and vanilla in a medium bowl and beat with an electric mixer until smooth. Add egg yolk and continue beating until just combined.
Combine brown sugar, breadcrumbs and cinnamon in a small bowl.
Layer pastry sheets, brushing melted butter in between each layer and sprinkling 2 tablespoons breadcrumb mixture between every second layer. Brush the top layer with butter.
Spoon the cream cheese mixture along one long end of the fillo stack, leaving a 5cm border on 3 sides. Spoon cherry mixture over cream cheese filling.
Combine remaining breadcrumb mixture with almonds; sprinkle over filling. Fold in sides, then carefully roll into a log shape. Lift onto prepared tray, seam side down. Brush with remaining butter.
Bake at 200°C for 15 minutes. Reduce temperature to 180°C; bake for 10 minutes longer or until golden brown. Set aside to cool for at least 30 minutes before serving.
Cook’s Tip: Unbaked strudel can be prepared (up to end of step 9) several hours ahead and refrigerated until ready to bake.