Sweet an delicious cherries flavored with cinnamon and sugar wrapped in a buttery and flaky filo dough topped with vanilla ice cream and drizzled with an orange and cherry glaze. This cherry crisp recipe is a very simple to make dessert that everyone will love. Only a few ingredients are needed to make this wonderful dessert.
1 21oz. can cherry pie filling
20 sheets filo dough
1 3/4 cubes butter
4 tbsp. granulated sugar
10 tbsp. powdered sugar
2 teas. cinnamon
juice of 1/2 fresh orange ( about 1/4 cup )
1 qt. vanilla ice cream
Method: Cherry Crisp Recipe
Separate cherries from syrup and reserve in separated containers. I used a fork to pull out the cherries and placed them into a bowl leaving the syrup behind. Melt your butter in a small sauce pan. Place a piece of foil or plastic wrap on a clean surface and lay out one piece of filo dough on it. Filo dough is about as thin as rice paper and is very delicate. It dries out easily so you might want to cover it with a moist towel to keep it fresh. Also it comes frozen so be sure to follow thawing instructions carefully and use immediately after thawing.
Carefully brush the sheet with butter to cover entire sheet, be gentle with it as it can rip on you, the first few sheets are the most delicate. Add another sheet carefully on top of the first one and brush the entire sheet. Repeat the process until you have 10 buttered sheets stacked on top of each other. This is how the filo dough becomes light and flaky.
Sprinkle with granulated sugar and cinnamon and add half of the cherries to the bottom half of the dough in a line. Be sure to leave enough room at the end of the dough to wrap over the cherries. Using your plastic wrap or foil gently fold the end of the dough over the cherries and press down on the sides to keep your cherries inside. Gently fold it over again and press down on the ends and butter, the first two folds are the hardest after that simply roll it up and pinch the ends down to keep the cherries from oozing out during baking. Brush the top with more melted butter and place on an ungreased non-stick baking sheet. Cut a few slits in the top to vent during baking. Repeat this procedure with the second half of the cherries to make another one and bake at 400 degrees for about 20 minutes or until the top just starts to brown. Remove and let cool. Slice into pieces at serving time.
While your cherry crisps are baking, add the reserved cherry syrup, orange juice and powdered sugar to a small bowl and whisk well to combine and form a glaze. Drizzle over the top of the cooled cherry crisps when serving. Add ice cream and you’ve got a real winner!
Once you get the hang of working with filo dough you can put any fruit pie filling into it! Apple and blueberry are great, just be sure to separate the fruit from the syrup. You can also add a savory filling as well, maybe something like sauteed onions, mushrooms and cheese but for now try this awesome cherry crisp recipe!