Pit the cherry filling, add sugar in the pan on low heat until caramelised.
Add cherries and toss them in the caramel for a few seconds, add lemons zest and Flambé with kirsch.
Using filo pastry strips 3 layers per portion, butter through all layers, place the filling on the edge of the pastry and fold it to make a triangle (samosa shape).
Cool in the fridge for 1 hour before its cooked. Shallow fry in butter until golden crisp, serve with ice cream, clotted cream or flavoured mascarpone chees.
Garnish with a sprig of mint and dusting of icing sugar.