Serves 4 • 4, 18cm x 18cm filo pastry paper thin squares • 340g local cherries, pitted • 110g sugar • Stick of cinnamon • 290ml water • 55g butter, melted • 2 tbsp browned crumbs • Icing sugar Set oven to 200C. Grease a baking sheet.

Place the cherries with the sugar, cinnamon and water in a thick bottomed pan and stew until just soft. Drain and allow to cool, removing the cinnamon.
Place the filo squares on floured tea towels.
Brush liberally with half the melted butter and sprinkle with crumbs.
Put a ¼ of the cherry mixture in the centre of each square.
Fold one end of the square 2cm over to prevent the filling escaping, then, using the tea towel to help, roll the strudels up.
Brush with the remaining melted butter.
Bake for about 15 mins until golden brown. Dust with icing sugar and serve warm.

Chef: Diana Marsland
Regional Wine Match: This dessert is robust enough to finish with your red wine