100 grams cream cheese at room temperature
100 grams firm ricotta
⅓ cup caster sugar
1 teaspoon vanilla extract
finely grated zest 1 lemon
1 large egg, size 7
5 sheets filo pastry
⅓ cup melted butter
¼ cup ground almonds
680-gram jar pitted morello cherries, well drained
¼ cup slivered almonds, toasted
1 tablespoon raw sugar
Preheat the oven to 160°C fan bake.
Beat the cream cheese, ricotta, sugar, vanilla, lemon zest and the egg until well combined. Place in the fridge until needed.
Lay one sheet of filo on the bench and brush with melted butter and a sprinkling of ground almonds. Layer up with the remaining sheets, brushing each with butter and almonds. Reserve a little butter for brushing the finished strudel.
Place the pastry on a large piece of baking paper and place on a lined, flat baking tray. Place spoonfuls of the filling along the long side facing you, about 10cm from the bottom edge and leaving a 3cm border down each side.
Place the cherries on kitchen towels and pat gently to remove as much moisture as possible. Put the cherries over the filling then scatter over the slivered almonds.
Fold in the edges then carefully roll up from the long edge, bringing the pastry up and over the filling, ending with the seam underneath and using the baking paper to help you roll it up.
Brush all over with butter then sprinkle with sugar. Bake for 35 minutes or until the pastry is crisp and golden. Cool for 20 minutes then dust with icing sugar to serve.