Instructions

1. First make the filling. Put the sour cherries in a pan, add a drop of water, then gently bring to the boil. When they are defrosted, add 5he cinnamon, sugar and vanilla.
2. Bring to boil and cook until it thickens, then add the ground almond. You should get a thick, spreadable mixture. Let it cool.
3. Unroll the pastry sheet. Spread the filling evenly over the pastry.
4. Roll up from the longest side - similarly to a Swiss roll. Chill in the fridge for 20 minutes, if time allows.
5. Pre-heat oven to 190C. Line a baking tray with parchment paper.
6. Cut the roll into 1.5 cm slices and place these on the tray.
7. Bake for bout 10-12 minutes until golden.
8. Let them cool in the tray. When cooled, dust with icing sugar and some toasted almond flakes.