CHERRY STRUDEL

SERVES 6 PREP 15 MINS COOK 35 MINS

250g firm ricotta 125g cream cheese, softened ¼ cup honey ¼ cup caster sugar finely grated zest 1 orange ¼ tsp cinnamon 8 sheets filo pastry 60g butter

1⁄ cup finely chopped, 3 skinless hazelnuts, plus extra to serve 1 cup pitted fresh cherries, plus extra whole to serve icing sugar, to dust

1 Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2 In a large bowl, using an electric mixer, beat ricotta, cream cheese, honey, sugar, zest and cinnamon together until smooth.

3 Place one sheet filo on a clean work surface. Brush with butter and sprinkle with a little hazelnut. Top with a second sheet of filo and repeat layers, finishing with filo.

4 Spoon cream cheese mixture lengthways along pastry, 6cm from edge, leaving 8cm border at each end.

5 Top evenly with cherries. Carefully fold sides of pastry over filling. Then gently, but firmly, roll up pastry stack to enclose filling.

6 Transfer to tray, seam-side down. Brush with remaining butter. Bake 30-35 mins until crisp and golden.

7 Dust with icing sugar, top with extra roughly chopped roasted hazelnuts. Serve warm, in slices, with extra whole cherries.