Lighter Sour Cherry Cheese Strudel

Instructions

1. If the cherries are frozen, let them thaw in a strainer and drain off the liquid. Mix with the cornstarch: this will bind the liquid released during baking, so the bottom of the strudel sheet doesn't get soggy.
2. Preheat the oven to 200°C. Break up the curd cheese with a fork together with the skyr, egg, cornstarch for the cheese, the larger portion of erythritol, honey, lemon zest, vanilla, and a pinch of salt. If you prefer it creamier, press it through a sieve first. The cornstarch binds the moisture from the skyr and egg; without it, the filling will leak out during baking.
3. You'll make two rolls, each from 3 sheets. Lay out a kitchen towel, place a strudel sheet on it, and brush it lightly with melted butter using a brush. Just a few dabs are enough; you don't need to coat it all: this is what holds the sheets together and keeps them flaky. Add 2 more sheets, treating each the same way.
4. Along the longer side of the sheets, about 5 cm from the edge, heap half of the cheese filling in a strip, leaving 3 cm free at both ends. Sprinkle half of the cherries over the cheese.
5. Fold in both ends, then using the kitchen towel, roll it up tightly and slide it seam-side down onto a baking paper-lined tray. Make the second roll from the remaining 3 sheets and filling in the same way, brush the top of both with remaining butter.
6. Bake for 25–30 minutes until the top is golden brown and crispy. Let cool for at least 20 minutes, because when hot the cheese is still soft and will slide out when cut. Grind the remaining erythritol to powder in a coffee grinder, sprinkle it on top, and cut each roll into 3–3 slices.