Sour Cherry and Almond Strudel - Moro Olive Oil

Ingredients

• Dessert , Snack
• 680g jar pitted sour morello cherries in syrup, drained, syrup reserved
• 1 tablespoon cornflour
• 2 tablespoons raw sugar
• 4 cloves
• 1/3 cup Moro Frutal Extra Virgin Olive Oil
• 1 cup almond meal
• ½ cup raw sugar, extra
• 2 teaspoons cinnamon
• 350g Olive Oil Pastry
• 1 egg, lightly beaten
• 1 tablespoon flaked almonds
• Icing sugar, for dusting
• Mascarpone or pure cream, lightly whipped, for serving
• 01 Blend 1/3 cup cherry syrup with cornflour in a saucepan and add cherries, sugar and cloves.
• 02 Bring to the boil, stirring regularly, until mixture thickens. Allow to cool and remove cloves, if desired.
• 03 Heat Moro Frutal Extra Virgin Olive Oil in a fry pan and fry almond meal, stirring regularly, until toasted and golden brown.
• 04 Stir in ½ cup raw sugar and cinnamon.
• 05 Roll out pastry into a long rectangle shape until paper-thin.
• 06 Place onto a baking tray, gently stretching out pastry.
• 07 Spoon almond mixture along the center of the pastry, leaving a 5cm border, and top with cooled cherries.
• 08 Brush edges of pastry with egg.
• 09 Fold in sides and then fold over remaining edges, tightly wrapping around the filling to make a strudel shape.
• 10 Brush with egg.
• 11 Sprinkle with flaked almonds.
• 12 Bake at 200°C for 20-25 minutes until golden brown.
• 13 Note: if the underside needs browning, lower to the base of the oven for the last 5-10 minutes
• 14 Dust with icing sugar and serve warm with whipped mascarpone.