Summer Strudel

• 1-1/2 pounds, 3/4 ounces, weight Pitted Morello Cherries
• 16 Tablespoons Caster Sugar, Divided Use
• 4 Tablespoons Semolina
• 1-1/2 pounds, 3/4 ounces, weight Cream Cheese
• 1 Tablespoon Vanilla Extract
• 4 Eggs, Divided
• 1 pound, 1-2/3 ounces, weight Fillo Pastry
• 10 tablespoons, 7 pinches Sunflower Oil
• 2 Tablespoons Heavy Cream
• 1 Tablespoon Icing Sugar, For Sprinkling

1. 1. Mix cherries with 8 tablespoons sugar and semolina. Mix cream cheese with 6 tablespoons caster sugar, vanilla extract and 3 eggs.
2. 2. To fold your strudel use a large kitchen towel. Place a sheet of pastry lengthwise on the towel and brush it with oil. Run a strip of your cream cheese mixture lengthwise down the middle of the pastry, add a strip of cherries mixture next to the cream cheese, then fold the pastry over using the towel.
3. 3. Place another sheet of pastry on the towel, brush it with oil and add a strip of cherries and cream cheese mixture. Use the towel to fold the pastry as you did with the last one. Place the rolls in a baking tray lined with baking paper. Set them next to each other one by one (overlap them). Brush the tops of them with oil.
4. 4. Do the same with remaining sheets, and filling mixtures until you used all of the cream cheese and cherries. Mix heavy cream with the remaining 2 tablespoons of caster sugar and the remaining egg. Pour this mixture over the strudels in the pan.
5. 5.Preheat oven to 180 C and bake for 40 minutes. Cool and serve sprinkled with icing sugar.

cherries, sugar, weight cream cheese, vanilla, eggs, pastry, sunflower oil, heavy cream, icing sugar

Taken from tastykitchen.com/recipes/desserts/summer-strudel/ (may not work)