
Cherry strudel with hazelnut milk ice cream
- Published: 6 Jan 16
- Updated: 18 Mar 24
Layers of flaky filo pastry encase a filling of sweet and sour cherries and crunchy nuts in this indulgent strudel recipe.

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Serves 8
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Hands-on time 30 min, oven time 30 min, plus infusing and freezing
Ingredients
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)
Method
- 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.
- Recipe from November 2015 Issue
Nutrition
- Calories
- 717kcals
- Fat
- 44.6g (19.6g saturated)
- Protein
- 12.7g
- Carbohydrates
- 63.6g (46.5g sugars)
- Fibre
- 3.8g
- Salt
- 0.9g
delicious. tips
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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Absolutely cannot wait to make this! Can’t tell you how much I would like it right now❣️👏👏