Sour Cherry and Almond Strudel

Serves 6
Preparation time 30 minutes
Cooking time 25 minutes


Tick off the ingredients as you buy them

  • 680g jar pitted sour morello cherries in syrup, drained, syrup reserved
  • 1 tablespoon cornflour
  • 2 tablespoons raw sugar
  • 4 cloves
  • 1/3 cup Moro Frutal Extra Virgin Olive Oil
  • 1 cup almond meal
  • ½ cup raw sugar, extra
  • 2 teaspoons cinnamon
  • 350g Olive Oil Pastry
  • 1 egg, lightly beaten
  • 1 tablespoon flaked almonds
  • Icing sugar, for dusting
  • Mascarpone or pure cream, lightly whipped, for serving

Blend 1/3 cup cherry syrup with cornflour in a saucepan and add cherries, sugar and cloves. Bring to the boil, stirring regularly, until mixture thickens. Allow to cool and remove cloves, if desired. Heat Moro Frutal Extra Virgin Olive Oil in a fry pan and fry almond meal, stirring regularly, until toasted and golden brown. Stir in ½ cup raw sugar and cinnamon. Roll out pastry into a long rectangle shape until paper-thin. Place onto a baking tray, gently stretching out pastry. Spoon almond mixture along the center of the pastry, leaving a 5cm border, and top with cooled cherries. Brush edges of pastry with egg. Fold in sides and then fold over remaining edges, tightly wrapping around the filling to make a strudel shape. Brush with egg. Sprinkle with flaked almonds. Bake at 200°C for 20-25 minutes until golden brown. (Note: if the underside needs browning, lower to the base of the oven for the last 5-10 minutes). Dust with icing sugar and serve warm with whipped mascarpone.