3 Golden Delicious apples, peeled, cored, thinly sliced
680g btl morello cherries, drained
100g (1/2 cup) caster sugar
2 tbs fresh lemon juice
2 tbs kirsch (optional)
1 tsp ground cinnamon
Melted butter, to grease
10 sheets filo pastry
60g butter, melted
100g pkt almond meal
Pure icing sugar, to dust
Whipped cream, to serve
Directions to make the Apple & cherry strudel
Combine the apple, cherries, sugar, lemon juice, kirsch and cinnamon in a large glass or ceramic bowl. Set aside for 2 hours to macerate. Drain.
Preheat oven to 180ºC. Lightly brush a baking tray with butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream.
