Diana Marsland recipe
Diana Marsland runs cooking classes in Woodend. Her convivial classes are conducted at home in a warm and friendly atmosphere. There are both hands-on or demonstration classes at 'The Gables', an 1860 Victorian country house. She lets you in on how to create a scrumptious strudel using the region's delicious seasonal cherries.
Cherry strudel
(serves 4)
4 18cm x 18cm filo pastry paper thin squares
340 g local cherries, pitted
110 g sugar
Stick of cinnamon
290 mls water
55g butter,melted
2 tbsp browned crumbs
Icing sugar
Set oven to 200C and grease a baking sheet.
Place the cherries with the sugar, cinnamon and water in a thick bottomed pan and stew until just soft. Drain and allow to cool, removing the cinnamon.
Place the filo squares on floured tea towels. Brush liberally with half the melted butter and sprinkle with crumbs. Put a 1/4 of the cherry mixture in the centre of each square.
Fold one end of the square 2cm over to prevent the filling escaping, then, using the teatowel to help, roll the strudels up.
Brush with the remaining melted butter. Bake for about 15 mins until golden brown. Dust with icing sugar and serve warm.
