Hungarian Cuisine

Nan's cherry cream cheese strudel

Cuisine: Hungarian Servings: Serves 6 Created by Janelle Bloom

Ingredients

125g full fat ricotta
125g cream cheese, at room temperature
3 tbsp caster sugar
1 tsp vanilla extract
1 egg
5 sheets filo pastry
80g clarified butter, melted
2 tbsp packaged dry breadcrumbs
680g jar morello cherries, drained
1 tbsp flaked almonds, toasted
Pure icing sugar, to serve

View Conversion table

Preparation

If time allows place the ricotta into a nylon sieve over a bowl. Cover and refrigerate 1-2 hours.

Preheat oven 200°C (fan forced). Line a baking tray with baking paper. Combine the ricotta, cream cheese, sugar and vanilla with electric mixer. Beat until smooth and creamy. Add egg and beat well.

Place 1 sheet filo onto clean work surface. Brush with melted butter, top with a second sheet, brush with butter and repeat layering filo so you have 5 layers.

Sprinkle the breadcrumbs evenly over the filo. Spoon cream cheese mixture along 1 long edge, leaving a small border. Top with cherries and sprinkle with almonds. Fold the ends in and roll up to secure filling, brushing exposed edges to ensure they stick.

Brush strudel all over with remaining clarified butter.

Place onto prepared tray and bake for 15 minutes. Reduce oven to 180°C and bake a further 5 minutes until pastry is crisp and deep golden.

Allow to stand 30 minutes to cool. Dust heavily with icing sugar and serve.

Hungarian Restaurants

Displaying 10 of 17 Hungarian Restaurants.

Restaurant		Suburb
1.	Corner 75 Hungarian Restaurant	Randwick
2.	JB's Restaurant	Falls Creek
3.	Budapest	Elsternwick
4.	The Little Hungarian	Caulfield South
5.	Bavarian Bier Cafe Parramatta	Parramatta
6.	Zi-Zi Pancake Bar	Leichhardt
7.	Cafe Pinocchio Carlton	Carlton North
8.	Twenty One	Double Bay
9.	Gelato Bar	Bondi Beach
10.	Gypsy's Table	Maleny

26 Dec 2011 11:43 AEST

BEV ANKETELL

MORNINGTON, VIC

IS IT FREEZABLE

I HAVE MADE THIS AND ADORED THE STRUDEL. I HAVE PURCHASED SIMILAR FROM A MARKET AND AM WANTING TO KNOW IF I CAN MAKE IT/BUY IT AND FREEZE IT PLEASE. WRAP IN WHAT AND REHEAT? THANK YOU. THE TV SHOW AND MY FOOD SAFARI BOOK DOES NOT GIVE THIS TIP.

24 Jun 2011 12:07 AEST

Megan

Awell, WA

Yummy strudel

I made this the first time with tub ricotta & did not strain it - was so runny & almost impossible to roll. I now make it with the wedge ricotta from the deli section. I also make a very tart syrup to go with the studel - using liquid from cherries, ~2tspns caster sugar, vanilla pod - split & dash of kirsch. Reduce it all on the heat until it thickens & it compliments to studel & turns into almost jam which is yummy on hot X buns or toast!

26 Mar 2010 09:43 AEST

MARY TOPARIS

MONTEREY NSW

NANS CHERRY STRUDEL

YOU FORGOT TO TELL US AT WHAT DEGREE TO PUT IT INTO THE OVEN AT FIRST, BEFORE TURNING IT DOWN - ALSO, CAN I MAKE THIS AND DEEP FREEZE IT BEFORE I COOK IT A FEW DAYS BEFOREHAND, AND IF SO, SHOULD I PUT IT INTO THE OVEN FROZEN, AND LEAVE IT THERE FOR THE SAME LENGTH OF TIME?

22 Nov 2009 12:51 AEST

Marlene Kosh

Mornington, Victoria

Nan's cherry cream cheese strudel

Without a doubt it's delicious, I made 2 with great difficulty in folding them, it was yammy. Only one problem I have is that when I do the mixture it becomes very running, what am I doing wrong?

07 May 2009 01:51 AEST

phoenix

Vic

Yummo

This was so nice and easy. Definitely a keeper. I could eat the lot :(

15 Feb 2009 12:46 AEST

Mel

Hebersham

Cherry Strudel

I made 2 of these last night.It was so yummy and tomorrow I am going to make more of this. YUM!

20 Jan 2009 09:34 AEST

iizman

fawkner

Square Filo Pastry?

Hi, Where can I buy square filo pastry? There only seems to be rectangular ones. Where did she get hers from? Thank you

22 Oct 2008 01:12 AEST

julia Gulson

Beaconsfield TAS.

Nan's cherry cream cheese strudel

Without a doubt the very best strudel recipe. Simple to make, delicious and a great hit. Many thanks to the Janette. Woild like to see more of here sweet recipes in any future food safari episodes. Have watched this series for the second time and have enjoyed the national recipes and the presentor/presentation. Well done.

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.