8 sheets filo pastry
1 1/2 cups milk
1 heaped tbs custard powder
1 tsp vanilla paste
1 tbs caster sugar
680g drained Morello cherries
slithered almonds
60g melted butter
Preheat oven 180 degrees
In a saucepan over low heat add milk, powder, sugar and vanilla.
Stir until dissolved
Bring to the boil
Stir until thick
Take off heat and cool for 5 mins
Line baking tray with baking paper
Lay down 1 piece of filo pastry
brush on a little butter
Add another layer
Repeat until you have 8 layers
Spoon on custard leaving space around all sides
Add cherries
Fold over ends, then wrap up
Brush butter over top and add almonds
Bake for 30mins or until golden brown
No comments:
Post a Comment