| Preparation time | 30 min |
| Cooking Time | 35 min |
| Ready In | 1 h 5 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
1/2 Cup granulated sugar plus 2 tablespoons reserved2 Cups pitted cherries1 Whole star anise1 Tbsps. cornstarch1 Stick butter melted plus more if needed6 sheets phyllo pastry1 cup flaked and toasted almonds
Directions
- Heat a frying pan over a medium heat and add 1/2 cup sugar, covering the bottom evenly. Don't touch it until it starts melting and caramelizing, then add all the cherries and star anise in one go. Take care as it will split and seize up a bit. Use a wooden spoon to mix everything around to release some juice from the cherries, then add 80 ml of water. Bring to a boil and use the back of the spoon to smoosh some of the cherries and break up an remaining bits of caramel and cause them to dissolve. In a small cup mix the cornstarch with a small amount of water to make a paste, then pour it into boiling cherry liquid mixing all the time. It should thicken at once, so wait for the bubbles to appear and then remove it from the heat.
- Preheat the oven to 428 degrees F. Melt the butter . Unroll the phyllo onto a damp towel. Brush half a sheet with melted butter and fold in half. Brush the base of 13x9 baking sheet with butter and lay the first folded sheet. Repeat with another 3 phyllo sheets. Sprinkle with 1/2 of almonds and cover with cherry compote spreading to the edges. Butter and fold the remaining 3 phyllo sheets in the same way and use it to form a lid over the compote. Brush the top with more melted butter and sprinkle the remaining almonds and sugar.
- Use a sharp knife to cut into thirds and then in half, forming 6 squares. Cut the 6 squares in half to form triangles. Bake for 10-15 minutes until it is golden brown. Be sure to keep an eye on it to make sure it doesn't get overcooked. Serve warm.