Cherry Crispy Phyllo Delights

Instructions

Take the cherries and phyllo dough out of the freezer in advance. Thaw the dough without opening the package.

Filling:Drain the juice from the cherries and mix it with cornstarch.Transfer the cherries to a saucepan, add sugar. Once it releases juice and boils, cook for 2 minutes. Add lemon zest, stir. Mix the cornstarch again and pour it into the cherries, stirring constantly until thickened.Let it cool. Divide the filling into 12 portions.

Unwrap the phyllo dough package. Take one sheet, and be sure to cover the rest as the dough dries out quickly and becomes brittle, meaning it will crumble.

Brush the sheet with melted unsalted butter, leaving a strip for the filling. For a very thin layer, the butter should be liquid, so make sure it doesn't thicken. If needed, heat it again.

Spread one portion of the filling, fold the edges of the dough, and roll it into a tube. Place the tube on a baking sheet lined with parchment paper and cover it with a towel while forming the other tubes. One sheet of dough was torn, and some filling leaked out during baking. Keep that in mind.

Brush with beaten egg or egg yolk. Sprinkle with sesame seeds. Bake in a preheated oven at 200°C (390°F) until golden brown, about 20 minutes.

Dust with powdered sugar before serving.