Preheat the oven to 200˚C.
Place 3 filo sheets on a work surface with the long edge facing you. Sprinkle each sheet with ⅓ tbsp caster sugar, then stack sheets.
Spread ¼ of the cherries over the stacked filo so it covers ⅔ of the sheet widthwise.
Combine 75 g (⅓ cup) sugar and 5 g vanillin sugar and sprinkle over the cherries. Roll the filo to enclose the filling. Repeat the process 3 more times with the remaining ingredients, then place the rolls in an oiled baking tin (use a tin the length of a filo sheet). Brush the top of the rolls with oil.
Bake for 35-40 minutes or until the top is golden brown. Remove from the oven, cover with a clean damp tea towel and leave for 15 minutes. If you prefer crunchy pastry, don’t cover.
Dust with icing sugar to serve.


  • 12 thin sheets filo pastry
  • 370 g (1⅔ cups) caster sugar
  • 700 g pitted sour cherries
  • 20 g vanillin sugar
  • sunflower oil, for brushing
  • sifted icing sugar, for dusting