Curd cherry strudel

This sweet thing is full of fruits, and curd in a thin filo pastry wrapping.


250 g low fat curd (in Polish shops)

3 tbsp sugar

1 egg yolk

1 tbsp lemon curd

1 tbsp semolina

1 jar Lidl pitted sour cherries

1 beaten egg white with 1 tbsp sugar

8 sheets of filo pastry

1 egg yolk with a little milk to brush


It’s very easy to make this.

First drain the cherries and keep the juice in it’s own jar.

Open the sack of the filo pastry.

Lay out one sheet on a dry kitchen towel. Spray with oil or melted butter. Lay three more sheets one after one with oil sprayed on every single sheet.

Prepare the filling.

In a bowl mix the curd, sugar, semolina, lemon curd and egg yolk together with a hand held beater.

With one tbsp sugar for every egg white beat until it forms stiff peaks.

Fold 1/3-rd of the meringue to the curd mixture to loose it, then fold in the rest of the meringue.

Arrange half of the curd mixture on the less than a half of the filo sheet. Arrange half of the cherries on top and scatter one tbsp semolina on the cherry layer. After this using the towel fold the roll.

Arrange on a baking tray.

Similarly prepare the second roll and arrange on the baking tray.

Mix one egg yolk with 1 tbsp milk and brush the rolls.

Bake the rolls on the lower rack of your oven at 180 C for 30 minutes until it becomes golden.

Remove and let it cool on a rack.

Make slices with a serrated knife, dust with icing sugar and enjoy.

It was so yummy, I ate one whole roll at one seating.


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