Ingredients
12 sheets Antoniou Fillo Pastry
700g fresh cherries, pitted
4 tablespoons caster sugar
50g butter
60g desiccated coconut
20g breadcrumbs
1 tablespoon cornflour
100g butter, for brushing Fillo Pastry
50g good quality dark cooking chocolate
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Combine the cherries and sugar in a large bowl and set aside.
Melt 50g of butter in a saucepan over a medium heat. Add the coconut and breadcrumbs and cook for 5 minutes, stirring occassionally. Add the coconut mixture and cornflour to the cherries, stir well and set aside.
Preheat your oven to 180 degrees Celsius 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 this same process with another 3 sheets of Fillo to create a second stack.
Take one stack of Filo Pastry and overlap it approximately 10cm over the other stack to form one long “sheet” measuring approximately 80cm. Place half the cherry filling in a 3cm-wide strip along one long side of the Pastry, 3cm from the edge. Roll the Pastry to enclose the filling, then, gently spiral the roll in the centre of the baking dish. Repeat with the remaining Fillo and filling, and position around the first coil. Brush liberally with butter and bake for 20 minutes, or until golden.
Allow to cool for 10 minutes before melting the chocolate and drizzling it over the cherry scroll. Serve immediately.
