• 1 egg yolk
• 680g jar pitted cherries
• 250g cream cheese
• ¼ cup caster sugar
• 1 Tbs Marsala wine or sherry
• 10 sheets filo pastry
• ½ tsp ground cinnamon
• 2 Tbs caster sugar, extra
• 80g butter, melted

1.  Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Drain the cherries and pat dry.
2. Mash together the cream cheese, sugar, egg yolk, and Marsala wine and then beat until smooth. Combine the cinnamon and extra sugar in a small bowl and set aside.
3. Place filo pastry on a clean bench, and cover with a slightly damp tea towel. Using another clean space of bench-top, lay one sheet of filo pastry on the bench. Brush will a light coat of melted butter, and sprinkle with a little of the cinnamon sugar. Repeat with all ten filo pastry sheets, layering one on top of the other.
4. When complete, spread the cream cheese mixture along the length of one side of the pastry, stopping 5cm before each end. Top with cherries, fold in the ends of the pastry and roll to make a log, completely enclosing the filling. Place on the baking tray with the pastry join facing down. Brush the top with melted butter and dust with remaining cinnamon sugar.
5. Bake for 30 – 35 mins or until the pastry is crisp and golden. Allow it to cool slightly before cutting into slices. Serve warm with cream or custard.

Note: If you use frozen filo pastry, allow it to defrost in the box before you begin using it. While still frozen, the pastry is very brittle and will break apart.