Sour Cherry Cream Cheese Strudel

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Use an electric beater to beat together the cream cheese, sugar, lemon rind and juice in a large bowl until smooth. Add the cherries and stir with a wooden spoon until just combined.

Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet of filo with a little of the melted butter. Top with another filo sheet and brush with a little melted butter. Continue the layering process with the remaining filo sheets and melted butter. Spoon the cream cheese mixture along a long edge, leaving an 8cm border on three sides. Fold in the ends and roll up to enclose the filling. Place on the prepared tray. Brush with any remaining melted butter and sprinkle with almonds.

Bake in preheated oven for 30 minutes or until strudel is golden brown and cooked through. Remove from oven and set aside for 30 minutes to cool to room temperature.

Dust the strudel with icing sugar and cut into slices to serve.