Cherry Strudel

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Drain the cherries and pat dry.

Use a wooden spoon to beat cream cheese, sugar, egg yolk, vanilla and lemon rind in a bowl until smooth.

Place filo on a clean surface. Cover with a dry tea towel, then a damp tea towel. Combine cinnamon and extra sugar in a bowl. Brush 1 filo sheet with a little melted butter. Sprinkle with some cinnamon mixture. Top with a filo sheet, brush with melted butter and sprinkle with cinnamon mixture. Repeat with more melted butter and cinnamon mixture and remaining filo sheets.

Place the filo stack so 1 long side is closest to you. Spoon the cream cheese mixture along the long edge, leaving an 8cm border along the side closest to you and at each end. Shape into a log. Top with cherries. Fold in the ends. Roll up to enclose the filling. Place strudel, seam-side down, on the prepared tray. Brush with the remaining melted butter and sprinkle with the remaining cinnamon mixture. Bake for 35-40 minutes or until the pastry is crisp and golden. Set aside for 5 minutes to cool slightly.