Method

• 1.
  Drain cherries, reserving the syrup. Mix cornflour with 2 tbs cherry syrup until smooth. Set aside. Place 1 cup (250ml) cherry syrup in a small saucepan over medium heat. Bring to a simmer, then add the cornflour mixture and whisk to combine. Cook for 3-4 minutes until thickened. Add cherries and cook for a further 1-2 minutes until thickened. Set aside to cool completely. Place half the mixture in an airtight container and keep for another use, or to serve alongside the strudel.
• 2.
  Place cream cheese, ricotta, 1/3 cup (40g) icing sugar, vanilla, lemon zest and egg yolk in a bowl and beat to combine. Set aside. Mix remaining 50g icing sugar with the cinnamon in a small bowl. Set aside.
• 3.
  Preheat oven to 180°C. Line a large baking tray with baking paper.
• 4.
  Lay filo pastry on a flat surface. Brush one sheet with butter, dust with some cinnamon icing sugar, and sprinkle with some almond meal. Top with another filo sheet and repeat layering with butter, cinnamon icing sugar and almond meal six more times, ending on a layer of filo.
• 5.
  Spoon the cheese mixture in a log along the long edge of the pastry, 5cm from the edge and leaving 3cm at each short end. Spoon the cherry mixture alongside the cheese mixture.
• 6.
  Brush the edges of the filo with butter, roll over once to enclose, fold the ends in, then roll to enclose completely, brushing with extra butter at the seal.
• 7.
  Transfer to the prepared tray and bake for 25-30 minutes until lightly golden. Cool slightly, then dust with icing sugar and slice to serve.