Cherry And Kirsch Strudels
|Filo pastry sheets||4|
|Melted butter||2 Tablespoon (30 Milliliter)|
|Ground almonds||4 Tablespoon (60 Milliliter)|
|Caster sugar||4 Tablespoon (60 Milliliter)|
|Cherries||8 Ounce, stoned and roughly chopped (225 Grams)|
|Kirsch||2 Tablespoon (30 Milliliter)|
|Icing sugar||1 Teaspoon (Leveled), sifted|
Lay the pastry sheets on a work surface and brush with melted butter.
Cut each piece into quarters, fold each quarter in half again and brush with a little more butter.
Mix the almonds and sugar together and sprinkle over the surface of the 16 pieces of pastry.
Scatter the cherries over and drizzle a few drops of kirsch over each, if liked.
Fold in the edges of two opposite sides of the pastry and roll up each to form a small sausage shape.
Transfer to a buttered baking sheet and brush with a little more melted butter.
Bake in a preheated oven at 190Â°C/375Â°F/gas mark 5 for about 10 minutes or until golden brown.
Cool on a wire rack.
Dust with a little sifted icing sugar before serving.