420 g (15 oz) can cherries
3/4 cup very finely chopped walnuts
1/4 cup sugar
grated rind of 1 lemon
1 teaspoon ground cinnamon
3 tablespoons melted butter
3/4 cup soft white breadcrumbs
250 g (8 oz) commercial puff pastry
extra melted butter
icing sugar
3/4 cup very finely chopped walnuts
1/4 cup sugar
grated rind of 1 lemon
1 teaspoon ground cinnamon
3 tablespoons melted butter
3/4 cup soft white breadcrumbs
250 g (8 oz) commercial puff pastry
extra melted butter
icing sugar
method
1. Stone and halve cherries, put into a sieve and drain thoroughly.
2. Mix together walnuts, sugar, lemon rind and cinnamon.
3. Pour melted butter over crumbs, stir to combine.
4. Put pastry on a well-floured clean tea towel, roll out to a thin oblong about 35 x 50 cm (14 x 20 inches), having the longer side of pastry nearest to you.
5. Brush over with extra melted butter, spread the crumbs over, leaving a 5 cm (2 inch) margin of pastry all round.
6. Arrange cherries parallel with longer edge of pastry and near the centre.
7. Fold in sides of pastry, brush folds with melted butter.
8. Roll up and put on a large, greased baking tray.
9. Brush all over with melted butter.
10. Bake in a very hot oven 230-250°C (450-475°F) for 10 minutes, reduce to moderately hot 190-200°C (375-400°F) and bake another 25 to 30 minutes, or until golden brown, brushing with melted butter every 10 minutes.
11. Dust with sifted icing sugar and serve warm.
2. Mix together walnuts, sugar, lemon rind and cinnamon.
3. Pour melted butter over crumbs, stir to combine.
4. Put pastry on a well-floured clean tea towel, roll out to a thin oblong about 35 x 50 cm (14 x 20 inches), having the longer side of pastry nearest to you.
5. Brush over with extra melted butter, spread the crumbs over, leaving a 5 cm (2 inch) margin of pastry all round.
6. Arrange cherries parallel with longer edge of pastry and near the centre.
7. Fold in sides of pastry, brush folds with melted butter.
8. Roll up and put on a large, greased baking tray.
9. Brush all over with melted butter.
10. Bake in a very hot oven 230-250°C (450-475°F) for 10 minutes, reduce to moderately hot 190-200°C (375-400°F) and bake another 25 to 30 minutes, or until golden brown, brushing with melted butter every 10 minutes.
11. Dust with sifted icing sugar and serve warm.
serving amount
serves: 6
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