Cherry strudel with hazelnut milk ice cream
- November 2015
- Serves 8
- Hands-on time 30 min, oven time 30 min, plus infusing and freezing
Layers of flaky filo pastry encase a filling of sweet and sour cherries and crunchy nuts in this indulgent strudel recipe.
- 44.6g (19.6g saturated)
- 63.6g (46.5g sugars)
For the cherry strudel
- 2 x 390g jars black cherries in kirsch (we like Opies)
- 100g dried sour cherries, or use normal dried cherries
- Juice 1⁄2 lemon
- 6 tbsp ground almonds
- 100g hazelnuts, finely chopped
- 2 tbsp caster sugar
- 5 filo pastry sheets (see tip)
- 100g melted butter for brushing
- Icing sugar to dust
For the hazelnut milk icecream
- 200g blanched hazelnuts
- 500ml creamy milk
- 397ml tin condensed milk
- 300ml double cream, lightly whipped
- 1 tbsp Frangelico or amaretto (optional)
- Heat the oven to 180°C/160°C fan/ gas 4. For the ice cream, put the blanched hazelnuts on a baking tray and toast in the oven for about 10 minutes until deep golden. Cool, then whizz in a food processor until finely chopped (don’t whizz for too long or they’ll turn oily). Pour the 500ml milk into a saucepan, add the chopped hazelnuts and heat until steaming, then remove from the heat and leave to cool and infuse for 1 hour, covered with cling film.
- Pour the hazelnut milk through a fine sieve into a large bowl, pressing down on the chopped nuts in the sieve with the back of a spoon to extract as much milk as possible (use the hazelnuts for a smoothie or porridge). Add the condensed milk, whipped double cream and liqueur, then whisk with a balloon whisk until combined and smooth. Transfer to a freezer-proof container, cover and freeze for at least 6 hours or until solid. Remove from the freezer 20 minutes before serving so the mix becomes spoonable.
- To make the strudel, drain the black cherries, reserving the kirsch. Put the dried sour cherries in a pan, add enough of the reserved kirsch to cover them, then bring to a gentle simmer. Remove from the heat and cool completely, then drain the sour cherries and toss them with the black cherries in a large mixing bowl. Add the lemon juice, ground almonds, hazelnuts and caster sugar, along with 4 tbsp of the reserved kirsch and a pinch of salt. Toss together and taste – you may want a little more sugar.
- Heat the oven to 200°C/180°C fan/ gas 6. Lay out a sheet of filo pastry on a clean, dry work surface with a long edge facing you. Brush it with melted butter, then lay a second sheet on top. Brush again, then lay a third sheet on top and brush that, repeating until you have 5 layers of filo (see tip; brush the top layer too).
- Spoon the cherry filling onto the middle third of the pastry, not quite to the edges. Lift the left-hand third of the pastry up over it, then fold over the right-hand third. Fold the ends in, scrunching them slightly to close. Using 2 spatulas, gently turn the strudel over so the seam is underneath. Brush the pastry all over with more melted butter.
- Lightly butter a baking sheet, then carefully transfer the strudel onto it. Bake for 20 minutes or until the pastry is crisp and golden. Remove, leave to cool for 5 minutes, then dust generously with icing sugar. Slice and serve with the ice cream.
We used JR Feuilles de Filo from Waitrose here, which is thinner and squarer than JusRol. If using JusRol, you’ll only need 3-4 sheets and the strudel will be shorter and fatter
Make the ice cream up to 1 month ahead and keep in the freezer. Keep the cooked cooled strudel, covered, for up to 6 hours. Serve at room temperature, or warm through in a medium oven
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