Apple & Cherry Strudel

Recipe by Michaela Uren of Forchefs


  • 3 apples, peeled, cored, thinly sliced
  • 680g pitted cherries
  • 100g (1/2 cup) caster sugar
  • 2 tbs fresh lemon juice
  • 1 tsp ground cinnamon
  • Melted butter, to grease
  • 10 sheets filo pastry
  • 60g butter, melted
  • 100g almond meal
  • Pure icing sugar, to dust
  • Whipped cream, to serve


– Combine the apple, cherries, sugar, lemon juice 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 and brush with remaining butter
– Brush with remaining butter.
– Bake for 25 minutes or until golden.
– Dust with icing sugar.
– Serve with whipped cream.

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