Black Cherry Strudel
I really enjoy making phyllo (filo) pastiy. Because it takes a little while and has to be done gently and at a quite leisurely pace, I find it very relaxing. You will find it easier to stretch the dough. If you work it on a table that you can walk around.
INGREDIENTS:
225 G/8 OZ PLAIN FLOUR
1 EGG, BEATEN
175 ML/6 Ft. OZ LUKEWARM
WATER
1 TSP LEMON JUICE 115 G/4 OZ UNSALTED BUTTER, MELTED
FILLING:
350 G/12 OZ RICOTTA OR
CURD CHEESE, SIEVED
100 G/31/12 OZ DEMERARA SUGAR
5-6 TBSP SINGLE. CREAM
or
1 EGG, BEATEN
FINELY GRATED RIND
OF 1 LEMON
225 G/8 OZ RIPE BLACK
CHERRIES, OR 1 X 350 G/12 OZ
CAN BLACK CHERRIES IN
NATURAL JUICE, WELL DRAINED
ICING SUGAR, FOR DUSTING
TO SERVE:
VANILLA DAIRY ICE CREAM
OR SINGLE CREAM
DIRECTIONS:
Sift the flour onto a work surface and form a well in the centre. Mix together the egg, water and lemon juice, then pour into the well in the flour. Using your finger tips, quickly draw the dry ingredients into the liquids to form coarse crumbs. Add a little extra water if the crumbs seem dry. Form into a fairly soft ball. Flour the work surface and knead the dough by forming it into a short sausage, picking it up by alternate ends and bringing it firmly down onto the surface, for 5-7 minutes until smooth and shiny. Cover with an upturned bowl and leave for 30 minutes.
Set the oven to 100°C/375°F/Gas 5. Butter a large baking sheet.
To make the Filling, in a bowl, beat the cheese and sugar, then gradually beat in the cream, egg and lemon rind.
Cover the table with a clean sheet or other large piece of similar material, sprinkle it lightly with flour then roll out the dough, using a lightly floured rolling pin. to as large a square as you can make it. Cover with a damp towel and leave for 15 minutes.
Sprinkle flour over the backs of your hands and place them under the centre of the dough. Slowly work outwards, gradually stretching the dough evenly with both hands; do not worry if small holes appear. Repeat across the surface of the dough until it is about 1 metre/I yard square. If the edge is very thick, cut it off. Brush the dough with melted hillier, spread the cream cheese mixture over, leaving a narrow border around the edge, then cover with the cherries. Trim the edges of the dough. Roll it up with the aid of the sheet. Transfer the roll to the baking sheet, with the scam underneath, and shape it into it horseshoe. Brush with melted butter and bake for 30-40 minutes until light brown and crisp. Carefully transfer to a wire rack and dust with icing sugar. Serve sliced with vanilla dairy ice cream or single cream.
