This is another one of those easy recipes that your family will thank you for.
2 tart baking apples
398 mL can pie cherries (not cherry pie filling)
½ cup (125 mL) sugar
200g fresh ricotta
1 tsp (5 mL) finely grated lemon rind
1 tsp (5 mL) ground cinnamon
10 sheets phyllo pastry
½ cup (125 mL) butter, melted
100g almond meal
Icing sugar, to serve
Pre-heat oven to 350ºF (180ºC) Peel core and thinly slice the apples. Toss the apples, cherries and half the sugar in a large bowl. Mix the ricotta, lemon rind, cinnamon and remaining sugar in another bowl.
Line a baking tray with parchment. Brush the first phyllo sheet with melted butter. Then top with the next phyllo sheet, and brush with melted butter. Repeat with the remaining phyllo. Spread with almond meal, and cover with apple mixture leaving a 2” wide border around the edges. Spoon the ricotta mixture over the apples. Fold up the ends of the phyllo first then 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.