- 700g pitted fresh cherries
- 4 tbsp caster sugar
- 50g butter
- 60g desiccated coconut
- 20g breadcrumbs
- 1 tbsp tapioca flour
- 12 sheets Antoniou Fillo Pastry
- extra melted butter for brushing
- 50g good quality dark cooking chocolate
Combine the cherries and sugar in a large bowl and set aside.
Melt the butter in a saucepan over a medium heat. Add the coconut and breadcrumbs and allow the mixture to cook for 5 mins and become golden. Add the coconut mixture and tapioca flour to the cherries, stir well and set aside.
Preheat your oven to 180 deg C and grease and line a 32cm round baking dish.
On a clean bench, take 1 sheet of fillo (the long end facing you) and brush with butter. Repeat with 2 more sheets and place them on top of each other to form a stack. Repeat with another 3 sheets of fillo.
Take one stack of fillo sheets and overlap it approx. 10cm over the other stack to form one long “sheet” measuring approx. 80cm. Place half the cherry filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll on the outer edge of the baking dish. Repeat with remaining fillo and filling, to form a coil placing it in the centre of the baking dish. Brush liberally with butter and bake for 20 mins until golden.
Allow to cool for10 minutes before melting the chocolate and drizzling it over the cherry scroll. Serve immediately.