250g fresh Cherries, stoned
60g icing sugar
2 tsp cornflour
8 sheets fillo pastry, thick version of the fillo pastry
100g ground almonds
150 g fresh ricotta cheese
75g unsalted butter
Put the cherries, 1 tablespoon of the icing sugar and the cornflour in a bowl and let sit for 30 minutes, stiring often.
Pre heat the oven to 220ºC
Put the ground almonds & two tablespoons of the remaining icing sugar in a bowl & mix to combine. Put the ricotta in a separate bowl, add the remaining icing sugar & mix to combine. Set aside until needed. Put a baking try in the preheated oven to heat up.
Put a sheet of baking paper on a work surface. Lay a sheet of fillo on the baking paper, longest edge nearest you. Brush all over with melted butter until the fillo is shinny. Sprinkle 1 – 2 tablespoons of the ground almond mixture over the pastry. Repeat with the remaining sheets of fillo, butter and almond mixture, finishing with the final sheet of fillo.
Working quickly, so that the fillo does not become soggy, spread the ricotta mixture over the pastry, leaving a 5 cm margin around the edges
Spoon the cherry mixture over the top. Fold the edge nearest you up over the filling, tucking in the shorter edges as you roll. Make the strudel is sitting seam-side down. Use the baking paper to lift the strudel onto the baking tray. Bake in the preheated oven for 12-15 minutes, until lightly golden brown.
Remove let slightly cool, sprinkle with icing sugar & cut to serve.