5 sheets Filo Pastry
45g Butter, melted
3 Tablespoons, Chelsea Raw Sugar
150g Ricotta Cheese
3 Tablespoons Cream
425g canned pitted cherries, drained

1 : Preheat oven 220 degrees celcius.
2 : Brush one sheet of filo pastry with butter and sprinkle on a small amount of Chelsea Raw Sugar. Place another sheet on top and repeat the process, continuing with remaining pastry sheets and sugar. Reserve a little sugar.
3 : Combine ricotta and cream and spoon onto one end of the pastry sheets to form a rectangle about 10cm x 5cm. Spoon the cherries onto the cheese mixture. Roll up pastry, tucking in the ends as you go. Brush the last edge of the pastry with a little butter to secure it.
4 : Brush the top with remaining butter and sprinkle with the reserved Chelsea Raw Sugar. Bake for 10 minutes, or until pastry is golden brown.