A strudel is usually associated with Austrian cuisine.
Now, I can’t vouch for how authentic this one is, but it sure does taste amazing!
It’s a great way to use up any filo pastry sitting in your freezer, and it’s the reason I always grab filo if it’s on special.
My tip? Always let your filo thaw out thoroughly, so it doesn’t snap.
Also, make sure you drain your cherries really well.
I even go to the extremes of patting them dry with paper towel to stop the colour from running throughout the whole strudel.
If you’ve set the table with one of my recipes, I’d love to see it!
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Full video tutorial is up on my highlights! Click HERE to watch!