The Great Australian Bake Off

This lovely recipe features morello cherries, ricotta and roasted almonds.


  • For the Pastry

  • 3 cups flour (lighthouse pastry flour)

  • 2 eggs

  • 1 tablespoon of vegetable oil

  • ¾ cup of room temperature milk

  • Filling

  • 500g firm ricotta (the one that I used for my pies was perfect)

  • 1 vanilla bean

  • 150g caster sugar

  • 1 lemon (zest)

  • 1 vanilla bean

  • 650g morello cherries

  • 200g flaked almond (roasted)

  • 4 egg yolks

  • 5 tablespoons bread crumbs

  • 5 tablespoons of almond meal

  • Cherry jam:

  • 500gfresh cherries

  • 400g caster sugar

  • 1 lemon

  • 50g jam sugar

  • 1 tablespoon kirsch

  • Icing sugar for dusting


  • For the Pastry:

  • 1.

    In the bowl of a mixer fitted with the paddle, combine the flour and salt. In a medium bowl, whisk together the eggs and oil.

  • 2.

    In a Pyrex jug, whisk the egg mixture with a fork and add milk until you reach 1 1/4 cups. Turn the mixer on low and pour the milk and egg mixture into the bowl. Keep stirring until a shaggy dough comes together, then switch to the dough hook and knead for about two minutes until a smooth and elastic dough is formed.

  • 3.

    Turn off the machine, form the dough into a ball and rest it at room temperature for an hour

  • 4.

    Once rested roll the dough on a floured bench. Once rolled begin to stretch very gently with hands until the dough is see through

  • Filling:

  • 1.

    Mix all ingredients together in a bowl, ensuring ricotta is well drained.

  • 2.

    To assemble and roll:

  • 3.

    To one end of the rolled out strudel dough sprinkle with bread crumbs and almond meal

  • 4.

    Evenly distribute cherry and ricotta mix and a layer of jam

  • 5.

    Fold in sides and top and roll as you would a Swiss roll into a long cigar

  • 6.

    Cover in melted butter and transfer to baking tray

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 362kj
  • Fat Total 11g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 56g
  • Sugar 37g
  • Sodium 46mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


This recipe has not been edited or tested by the Bake Off Food Department.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings