1 whole egg and 1 egg yolk
¼ cup caster sugar
15g (1½ tbsp) cornflour
1 vanilla bean, scraped
Juice and rind of ½ a lemon
½ tsp ground cinnamon + extra, to dust
¼ cup sultanas
1 x 670g jar pitted Morello cherries, drained and pat dry
8 sheets fillo pastry
60g butter, melted
⅓ cup (35g) flaked almonds
Icing sugar, to dust
Double cream, to serve
To make the custard, heat the milk and cream with vanilla bean seeds in a saucepan. In a large bowl whisk the eggs with the caster sugar to dissolve and then whisk through the cornflour until thick and pale. Pour the milk mixture into the eggs bit by bit, constantly whisking. Pour the mixture back into the saucepan over a medium heat. Constantly whisk until a thick and glossy custard consistency forms. Pour into a shallow bowl and directly cover with cling film. This will stop a skin forming on the custard. Chill in fridge for 1-2 hours.
Preheat oven to 180°C. Line a baking tray with baking paper.
In a bowl, combine the cherries, custard, lemon juice and rind, cinnamon and sultanas in a large bowl. Gently fold everything together with a wooden spoon until just combined.
Place a fillo sheet on a flat work bench. Brush with melted butter and top with another sheet. Repeat with remaining sheets.
Spoon cherry mixture along one long side of the fillo leaving an 8cm border on three sides. Brush edges with a little more melted butter, then fold ends in and roll up into a cylinder, enclosing filling. Transfer to prepared tray. Brush with remaining butter and sprinkle the top with almonds.
Bake for 25-30 minutes or until golden and firm to the touch. Cool to room temperature before sprinkling with extra cinnamon and icing sugar. Slice and serve with double cream.