Bistro des Z'Artes

Serves 8

Ingredients

1pkt Filo pastry

80g butter

100g fresh pitted cherries

600g apple

100g sugar (plus a small amount to sprinkle over when cooking)

A splash of brandy or kirsch

Method

1. Wash the apples, core them & cut into bite size chunks.
2. Place in a pan with the sugar & cook covered util soft.
3. Add the cherries & bring back to the boil.
4. Drain the juice & add the breadcrumbs (Leave aside to cool).
5. lay out one sheet of filo pastry (the wide side to the bottom).
6. Brush half the sheet with melted butter & fold onto itself as if closing a book.
7. Brush with more butter (this is to stop the fruit mix from turning the pastry to stodge).
8. Place one eight of the fruit mixture onto the end of the pastry & gently fold in the sides.
9. Roll it up so that it resembles a fat cigar (all the time brushinng liberally with butter).
10. To serve place on a well greased baking tin & sprinkle with sugar.
11. Bake at 200C for 10minutes or util the sugar has caramelised a bit.
12. Do not cover after cooking as this will make the pastry soft & soggy.