serves
12
prep
25 minutes
cook
40 minutes
difficulty
Easy
serves
12
people
preparation
25
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 12 thin sheets filo pastry
- 370 g (1⅔ cups) caster sugar
- 700 g pitted sour cherries
- 20 g vanillin sugar (see Note)
- sunflower oil, for brushing
- sifted icing sugar, for dusting
Resting time 15 minutes
Instructions
Preheat the oven to 200˚C.
Place 3 filo sheets on a work surface with the long edge facing you. Sprinkle each sheet with ⅓ tbsp caster sugar, then stack sheets.
Spread ¼ of the cherries over the stacked filo so it covers ⅔ of the sheet widthwise.
Combine 75 g (⅓ cup) sugar and 5 g vanillin sugar and sprinkle over the cherries. Roll the filo to enclose the filling. Repeat the process 3 more times with the remaining ingredients, then place the rolls in an oiled baking tin (use a tin the length of a filo sheet). Brush the top of the rolls with oil.
Bake for 35-40 minutes or until the top is golden brown. Remove from the oven, cover with a clean damp tea towel and leave for 15 minutes. If you prefer crunchy pastry, don’t cover.
Dust with icing sugar to serve.
Note
• Vanillin sugar, available from supermarkets, is vanilla-flavoured sugar.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
