Cream cheese and sour cherry strudel
Serving size: Serves 6
Cuisine type: GermanCooking time: Less than 60 minutes
Course: Dessert
INGREDIENTS
110g plain flour
small pinch of salt
½ egg white
1 tablespoon olive oil
½ teaspoon white wine vinegar
40 mls warm water
250g cream cheese, room temperature
100 mls cream
¼ cup (60g) caster sugar
1 tablespoon brandy
1 teaspoon vanilla essence
30g unsalted butter, melted
200g pitted sour cherries, well drained
2 tablespoons chopped macadamia nuts
METHOD
Pre heat oven to 200°C. In a food processor combine flour, salt, egg white and olive oil. Gradually add vinegar and 40 mls of warm water with the processor going until mixture forms a ball. Knead dough on a lightly floured surface for 5 minutes or until dough is smooth and elastic. Cover and set aside.
In a medium bowl mix cream cheese, cream, caster sugar, brandy and vanilla essence until smooth. Roll out dough to 5 mm thick and stretch to about a 30 cm square. Brush with melted butter and spread evenly with ricotta mixture leaving a 2cm border.
3/Spoon over cherries, fold in sides, and roll up gently. (If you roll up too tightly the pastry will burst). Brush with remaining butter, prick the top with a knife in several places (to allow steam to be released) and sprinkle with macadamia nuts. Place on a greased baking tray and bake for 35- 40 minutes or until golden. Serve dusted with icing sugar and with a scoop of vanilla ice- cream.
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