Apple & Cherry Strudel

Nothing tops a festive feast like a homemade strudel - try this elegant version with apple and cherries.

3 Golden Delicious apples, peeled, cored, thinly sliced  
680g btl morello cherries, drained  
100g (1/2 cup) caster sugar  
2 tbs fresh lemon juice  
2 tbs kirsch (optional)  
1 tsp ground cinnamon  
Melted butter, to grease 10 sheets filo pastry  
60g butter, melted  
100g pkt almond meal  
Pure icing sugar, to dust  
Whipped cream, to serve

• Combine the apple, cherries, sugar, lemon juice, kirsch and cinnamon in a large bowl. 
• Set aside for 2 hours to macerate. Drain.
• Preheat oven to 180ºC. 
• Lightly brush a baking tray with butter. 
• Place the filo on a clean work surface. 
• Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). 
• Brush 1 filo sheet with melted butter. 
• Top with another filo sheet. Brush with melted butter. 
• Repeat with melted butter and remaining filo. 
• Sprinkle with the almond meal. 
• Place the filling along 1 long side, leaving a 6cm-wide border at each end. 
• Fold in the ends and roll up firmly to enclose. 
• Place, seam-side-down, on the prepared tray. 
• Brush with remaining butter.
• Bake for 25 minutes or until golden. 
• Dust with icing sugar. Serve with whipped cream.