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1
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
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2
In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth.
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3
Add the farmer's cheese and continue to blend.
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4
Add the egg and mix.
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5
Add 1/2 cup of the sugar and the vanilla.
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6
Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
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7
Transfer 1 sheet of phyllo to the prepared pan.
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8
Using a pastry brush, brush the phyllo with butter.
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9
Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts.
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10
Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
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11
Turn the sheet pan so that the phyllo is horizontal to your body.
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12
Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
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13
Alongside the cream cheese, pour the cherry pie filling.
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14
Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling.
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15
Keep rolling to form a log.
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16
Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out.
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17
Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
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18
Bake until golden brown, about 30 minutes.
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19
Let cool 10 to 15 minutes on the pan.
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20
Using a serrated knife, cut carefully into sections and serve warm.
