cherry cheese strudel

This is my attempt at recreating a really nice cake I used to buy at Uni years ago. It is quite simple but very tasty, because it combines an ordinary cherry strudel with cheesecake.



2 sheets of rolled puff pastry sheets
2 cans pitted cherries
250g ricotta
200g cream cheese
2 egg yolks
1/2 cup caster sugar
splash of vanilla essence
1/2 cup plain flour
1 tsp baking powder


Preheat the oven to 200 C
Using an electric mixer, mix the egg yolks and sugar until pale and fluffy.
Now switch to manual mixing - add first ricotta, then feta, vanilla extract, baking powder and then slowly add the flour. Keep mixing so that you end up with no lumps, but the mixture needs to be like a thick batter that can be spooned out.
Spread half the cheese mixture on one pastry sheet, and sprinkle one can of drained pitted cherries on top.
Fold over the strudel making sure it doesn't have any open gaps and place in a baking tray that you previously thinly coated with a bit of cooking oil on the bottom (so it doesn't stick).
Repeat with the second strudel.
Dip your fingers into the remaining egg whites and thinly coat the outside of the strudels for glossy finish.
Bake in the oven for 35 minutes or until golden.

Allow it to cool down, cut into slices and serve.


Bon app├ętit!

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