- 1kg apples, peeled, cored, sliced
- 1tin Morello cherries, drained
- 100g (1/2 cup) caster sugar
- 2 tablespoons fresh lemon juice
- 150ml Kirsch or Cherry
- ½ tsp ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g almond meal
Pure icing sugar, to dust
Whipped cream, to serve
PREPARATION
Soak cherries into Cherry and set
aside overnight to macerate. On the next day, drain cherries and keep Cherry. Pre-cook apples with lemon juice, Cherry, cinnamon and sugar. Add cherries when done.
Preheat oven to 180ºC. Line a tray with baking paper. Place the filo on a clean work surface. Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with melted butter and remaining filo. Sprinkle with the almond meal. Place the filling along 1 long side, leaving a wide border at each end. Fold in the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared tray. Brush with remaining butter.
Bake for 25 minutes or until golden. Dust with icing sugar. Serve with whipped cream.
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