1 tin cherry filling
100 gr sugar
100 gr ground almonds
30-40 gr flaked almonds
vanilla
about 300gr filo sheets
50 gr melted butter
flaked almonds, icing sugar for decoration
Bake the almond powder and flakes on a sheet in the oven until golden brown. Until warm add the sugar and vanilla.
Unwrap the pastry. Place the sheets one by one on a tin and evenly brush with the melted butter between each two sheets. Add all the sheets (about 7-8). Sprinkle the top sheet with the sugar, almonds and vanilla mix.
Place the cherry filling over in the first one third part f the sheet. Start rolling the sheet from the part with the cherry filling to make a roll. Turn the part where the two sides of the filo pastry sheets join to the bottom. Brush the top side of the roll with the remaining butter.
Bake at 180 degrees C for 20-25 minutes until golden brown.
Still warm sprinkle with icing sugar and decorate with almond flakes.
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