Cherry & ricotta strudel rolls

Preheat oven to 180°C. Spread the flaked almonds over a baking tray. Bake in oven for 4-5 minutes or until toasted.

Place the cherries, ricotta and sugar in a bowl and stir until well combined.

Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent the filo from drying out). Spray 1 sheet of filo with canola oil spray. Top with another filo sheet and spray with canola oil spray. Repeat with remaining filo sheets.

Cut the filo stack into quarters. Spoon one-quarter of the ricotta mixture along centre of 1 narrow edge. Fold in sides and roll up to create a cigar shape. Repeat with remaining filo and ricotta mixture.

Line a baking tray with non-stick baking paper. Place the filo cigars on the tray. Bake for 10 minutes or until golden.

Place the filo cigars on serving plates. Sprinkle with toasted almonds and drizzle with honey to serve.