The Great Australian Bake Off

Made with cream, cherries and topped with toffee, this strudel recipe is a must try at home.


  • Pastry x2

  • 400g plain flour

  • 1 tsp salt

  • 2 tbs extra virgin olive oil

  • 200ml warm water

  • Bougatsa

  • 2 vanilla beans

  • 1½ cup caster sugar

  • 300ml pure cream

  • 6 tbs Fine semolina

  • 3 egg

  • 600ml full cream milk

  • 5 tbs cornflour

  • Filling

  • 670g jar drained Morello pitted cherries reserve juice

  • 4 tbs bread crumbs

  • 250g ghee

  • Reserved juice

  • 1/4 cup of sugar

  • 2 tbs cornflour

  • Icing

  • 500g pure icing sugar

  • 1 egg white

  • 1 lemon

  • 10 Fresh red cherries for garnish

  • Toffee

  • 250g sugar

  • 100g water

  • 35g glucose


  • Pastry:

  • 1.

    Add all ingredients into stand mixer and mix into a smooth dough

  • 2.

    Let rest for an hour

  • 3.

    Place onto floured tablecloth and stretch pastry gently by pulling on the outer edge until the pastry is paper thin.

  • 4.

    Sprinkle with clarified butter and bread crumbs.

  • 5.

    Arrange semolina filling across at the top of the pastry and stud with sour cherries and cherry sauce

  • 6.

    Fold over sides to create an envelope and roll the rest of the pastry with the tablecloth

  • 7.

    Arrange on baking tray and coat with butter.

  • Bougasta Filling:

  • 1.

    Place scraped vanilla bean, sugar, cream, corn flour, semolina and egg in a saucepan and cook until mixture becomes thick.

  • 2.

    Allow to cool.

  • Cherry Sauce Filling:

  • 1.

    Place reserved cherry juice in a saucepan with sugar and reduce for 10 minutes.

  • 2.

    Add cornflour (mixed in a teaspoon or two of water) into juice to make the cherry juice thick enough to pipe  into strudel. Mixture should be thick enough to coat a wooden spoon without dripping

  • 3.

    Allow to cool.

  • 4.

    Place into a piping bag

  • Toffee Decoration:

  • 1.

    Boil water, sugar and glucose until a lovely amber colour ( 10-15 minutes)

  • 2.

    Hold fresh cherries by the stem and dip into toffee. Place on baking paper to set

  • Icing:

  • 1.

    Pipe royal icing flowers onto strudel studding them with sour cherries

  • 2.

    Sprinkle with icing sugar and pink glitter

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 347kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 52g
  • Sugar 37g
  • Sodium 105mg

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.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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