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1
Preheat the oven to 375 degrees F.
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2
Finely grind the almonds and 1/4 cup of the sugar in food processor.
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3
Put in a small bowl.
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4
(If you do not have a food processor, very finely chop the almonds.
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5
Put them in a bowl and stir in the sugar.)
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6
In a small bowl, toss the cherry pieces with the remaining 2 tablespoons sugar.
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7
Lay the sheets of phyllo flat on a work surface.
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8
Remove 1 sheet from the stack and place it on the work surface.
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9
Cover the remaining sheets with a kitchen towel.
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10
With a pastry brush, brush the single sheet with 1/4 of the melted butter and then sprinkle with 1/4 of the almond sugar.
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11
Lay a second sheet of phyllo on top of the first, and butter and sugar it.
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12
Continue in the same manner with the third sheet of phyllo.
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13
Place the fourth piece of phyllo on top of the stack but do not butter or sugar it.
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14
Cut the phyllo vertically into quarters and then cut the phyllo in half horizontally.
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15
You will have 8 rectangles.
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16
Place about 3 tablespoons of cherries on the end of each phyllo rectangle.
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17
Roll up the phyllo around the cherries.
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18
Place the rolls, seam side down, on a baking sheet.
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19
Brush the tops with the remaining butter and sprinkle with the remaining sugar.
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20
Bake until golden brown, 15 to 20 minutes.
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21
Serve warm with vanilla ice cream.
