Cherry strudel

Country Life Every Week - - Kitchen Garden Cook Cherries -

Brush 6 slices of filo pas­try with melted but­ter, sprin­kle with a lit­tle caster sugar and layer them one on top of the other. De-stone and halve a cou­ple of hand­fuls of cher­ries and ar­range them around the pas­try. Sprin­kle with a cou­ple of ta­ble­spoons each of caster sugar, ground al­monds and chopped and roasted hazel­nuts. Roll the pas­try up to cre­ate a long rec­tan­gle. Brush the out­side with melted but­ter, sprin­kle with sugar and flaked al­monds and bake in a mod­er­ately hot oven for about 25–30 min­utes or un­til lightly golden. Serve warm with whipped cream.

Cherry rocky-road par­fait

Line a small loaf tin with cling­film. Allow good-qual­ity vanilla ice cream to melt so that it’s soft, but not liq­uid, then stir in a hand­ful of stoned cher­ries, a smaller hand­ful of chopped marsh­mal­lows and a few ta­ble­spoons each of chopped pis­ta­chios and macadamia nuts. Pour into the tin and freeze un­til set. Re­move from the tin us­ing the cling­film and cut into slices. Serve with short­bread bis­cuits.

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