Cherry and cheese strudel

Mix the bread flour and kosher salt, make a well and add the egg, neutral oil and hot tap water, stirring with a fork until it comes together.

Turn onto a floured surface and knead about three minutes, pressing out, folding and rotating, until smooth and supple but not so strong it springs back.

Coat the bowl with a few drops of oil, turn the dough in it rounded side up and cover.

Rest at least an hour, up to overnight in the fridge; bring back to room temperature before stretching.

For the cheese filling, work the room temperature cream cheese with the sugar, lemon zest and vanilla until smooth, then beat in the two egg yolks.

Drain the sour cherries, reserving two thirds of a cup of the syrup.

Whisk the cornstarch, sugar and a pinch of salt in a small saucepan, then whisk in the reserved syrup and bring to a boil, whisking constantly, until thick, glossy and translucent.

Off the heat, stir in the lemon juice and vanilla, then fold in the drained cherries, pressing gently so they do not release more juice.

Flour the work surface generously, lay the cotton tablecloth down, and roll the rested dough into a rectangle under a quarter inch thick.

Stretch the dough with the backs of the hands, anchoring at the corners and pulling, until it is a thin even rectangle you can see the tablecloth pattern through. Patch tears in the middle; edge tears get trimmed.

Brush the whole sheet generously with melted butter, reserving some for the top, then dust lightly and evenly with almond flour from a height.

Dollop the cheese filling in a line a couple of inches from the near edge and spread it to an even thickness, then spoon the cherry filling on top.

Trim about half a centimetre off the near edge, then roll the strudel up using the tablecloth, brushing off excess flour as you go, finishing with the cherries on top.

Trim the thick ends, tuck them under and transfer diagonally onto a parchment-lined sheet tray.

Brush generously with the remaining melted butter and dust with a little sugar.

Bake at 400F for about 30 minutes, closer to 35, until golden brown all over and the pastry is cooked through.

Cut with a serrated knife; letting it cool fully at room temperature improves the texture of the filling.