“THERE ARE SO MANY INCREDIBLE PASTRIES FOUND AROUND THE WORLD, SUCH AS THESE SFOGLIATELLE – AN ICONIC ITALIAN TREAT STUFFED WITH A CHEESY SEMOLINA FILLING.”
@geodoes
HUNGARY
CHEESE & CHERRY STRUDEL
SERVES 6
680g jar morello cherries
1½ tbs cornflour
250g cream cheese, softened
400g fresh ricotta
90g icing sugar, sifted, plus extra to dust
1 tsp vanilla extract
Finely grated zest of 1 lemon
1 egg yolk
Pinch ground cinnamon
8 sheets filo pastry
60g unsalted butter, melted
25g almond meal
Drain cherries, reserving the syrup. Mix cornflour with 2 tbs cherry syrup until smooth. Set aside. Place 1 cup (250ml) cherry syrup in a small saucepan over medium heat. Bring to a simmer, then add the cornflour mixture and whisk to combine. Cook for 3-4 minutes until thickened. Add cherries and cook for a further 1-2 minutes until thickened. Set aside to cool completely. Place half the mixture in an airtight container and keep for another use, or to serve alongside the strudel.
Place cream cheese, ricotta, ⅓ cup (40g) icing sugar, vanilla, lemon zest and egg yolk in a bowl and beat to
