- 2 Granny smith apples, peeled, cored, thinly sliced
- 680g bottle Morello cherries, drained
- 100g (1/2 cup) caster sugar
- 200g fresh ricotta
- 1 teaspoon finely grated lemon rind
- 1 teaspoon ground cinnamon
- 10 sheets filo pastry
- 100g butter, melted
- 100g packet almond meal
- Icing sugar, to serve
Combine the apples, cherries and half the sugar in a large bowl. Combine the ricotta, lemon rind, cinnamon and remaining sugar in a small bowl.
Preheat oven to 180C. Lightly brush a baking tray with a little butter. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). 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 almond meal. Place the apple mixture along one1 long side, leaving a 6cm-wide boarder at each end. Spoon the ricotta mixture over the apple mixture. Fold in the ends and roll up firmly to enclose filling. Place, seam-side down, on the prepared tray. Brush with remaining butter.
Bake in preheated oven for 25 minutes or until golden and crisp. Dust with icing sugar to serve.