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)
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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