Blend 1/3 cup cherry syrup with cornflour in a saucepan and add cherries, sugar and cloves. Bring to the boil, stirring regularly, until mixture thickens. Allow to cool and remove cloves, if desired. Heat Moro Selección Hojiblanca Olive Oil in a frypan and fry almond meal, stirring regularly, until toasted and golden brown. Stir in ½ cup raw sugar and cinnamon. Roll out pastry into a long rectangle shape until paper-thin. Place onto a baking tray, gently stretching out pastry. Spoon almond mixture along the centre of the pastry, leaving a 5cm border, and top with cooled cherries. Brush edges of pastry with egg. Fold in sides and then fold over remaining edges, tightly wrapping around the filling to make a strudel shape. Brush with egg. Sprinkle with flaked almonds. Bake at 200°C for 20-25 minutes until golden brown. (Note: if the underside needs browning, lower to the base of the oven




Olive Oil Pastry

Makes 350g

1 1/2 cups plain flour

1/3 cup warm water

1/4 cup Moro Extra Virgin Olive Oil (or Moro Selección Hojiblanca Extra Virgin Olive Oil)

Place flour in a bowl, make a well in the centre and, using your hand, mix in water and Moro Extra Virgin Olive Oil, kneading lightly to make a smooth dough. Use as required. (Note: if pastry becomes tight and resistant to rolling, this is due to over-kneading, so wrap in plastic wrap and allow to rest for 15 minutes so it can relax, then roll out as required).


Prep Time
30 minutes
Cook Time
25 minutes