25g roasted flaked almonds
450g stoned cherries
25g soft white bread crumbs
5g pine kernels
55g caster sugar
15g ground cinnamon
A little Kirsch
Filo pastry
Melted butter
Beaten egg for glaze
Icing sugar to dust before serving
Put the almonds in a food processor and grind until smooth, then place in a bowl with the rest of the ingredients.
Brush a piece of the filo pastry with some melted butter and then fold in half. Brush again with the melted butter, leaving a dry border of about 2cm around the edge. Spoon on some of the cherry mixture and fold in the two long outside edges, then roll up like a spring roll.
Brush with beaten egg and bake in a hot oven (200C/Gas mark 6) for 10 minutes or until the pastry is golden. Dust with icing sugar and serve hot or cold.
• This recipe is taken from Angel Food by Joyce Molyneux and Gerard Baker (published on October 7 2011, £14.95, proceeds go to Save the Children). To order a copy email angel.food@virginmedia.com, visit a Save the Children shop or click here
