Getting Ready

Pre-heat oven to 350ºF (180ºC)

Making

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 mascarpone 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. 

Serving

Dust with icing sugar to serve.