Name: Sour cherry and mincemeat strudel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 350g frozen, pitted sour cherries (defrosted); 2 Tbsp brandy; 1 tsp vanilla extract; 200g sour cherry mincemeat; 3 Tbsp muscovado sugar; ½ tsp cinnamon; ½ tsp mixed spice; 3 Tbsp breadcrumbs or 2 Tbsp corn flour; 3 Tbsp ground almonds; 3 Tbsp almond flakes (optional); 4 sheets of filo pastry; Melted butter or sunflower oil

Sour cherry and mincemeat strudel

31 Dec 2021

by Dinna

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Background

Sour cherry strudel is a Middle European dessert, loved by Austrians, Germans and Hungarians all year round. This version is made with mincemeat so it’s perfect during the Christmas festivities. I used my own, leftover sour cherry mincemeat, but you can use your own or even shop-bought versions - mixed with a handful of dried sour cherries. Also, if your mincemeat has no nuts then do add some almond flakes to the filling - otherwise it’s not necessary. You can use sour cherries in syrup (drained), if you can’t find frozen ones. This sour cherry and mincemeat strudel is vegan if you use oil and dairy-free mincemeat. Serve it with custard, ice cream, brandy cream or plant-based cream.

Ingredients

350g frozen, pitted sour cherries (defrosted)
2 Tbsp brandy
1 tsp vanilla extract
200g sour cherry mincemeat
3 Tbsp muscovado sugar
½ tsp cinnamon
½ tsp mixed spice
3 Tbsp breadcrumbs or 2 Tbsp corn flour
3 Tbsp ground almonds
3 Tbsp almond flakes (optional)
4 sheets of filo pastry
Melted butter or sunflower oil

Instructions

Squeeze the juice out of the sour cherries, then mix the fruits with the brandy and vanilla. Soak for a couple of hours or overnight.
Preheat the oven to 180°C.
Add the sugar, cinnamon, mixed spice, breadcrumbs, ground almonds and mincemeat. Fold in the almond flakes, if used.
Place the filo sheets on a kitchen towel (so that you can easily roll up the strudel) and lightly brush with oil/melted butter between the sheets. Spread the filling along the longer side, then gently roll it up and carefully place it on a baking sheet lined with parchment paper.
Brush the top with the leftover oil or butter and bake for about 20 minutes until golden brown. When slightly cooled, cut it into thick slices, dust with icing sugar and serve.