• Defrost filo pastry in fridge
• Preheat oven to 355F/180C.
• Line a baking tray with parchment paper.

Prepare the filling

• Combine cream cheese, juice and zest of lemon, and sugar in a large bowl.
• Beat with an electric hand mixer until smooth and creamy.
• Fold in drained cherries lightly until just combined.

Prepare Strudel

• Lay out filo pastry, and cover with a tea towel, then a damp tea towel - this will keep the filo pastry moist.
• On a clean surface, place 1 sheet of pastry and brush lightly with butter.
• Repeat this step until all 8 sheets of filo have been used.
• Carefully spoon your cream cheese mixture onto the filo pastry, near one of the shorter sides, leaving an 4 inch gap on 3 of the sides.
• Roll in the long sides, then start to roll from the filling end (like you would a burrito).
• Transfer rolled filo onto baking tray.
• Place in oven for 30-35 minutes, or until top of strudel is crispy.
• Remove from oven and cool further 30 minutes.
• Dust with icing sugar and serve.