Snails with cherries and filo dough

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Add the frozen sour cherries to a heavy-bottomed pan along with the sugar. Cook over low heat until the sugar melts.
Add the cornstarch and cook until thickened, stirring constantly. Cool the filling.
Brush each sheet of phyllo dough with melted butter. Add the cooled filling to one edge of the dough, roll it into a log, then shape into spirals.
Brush the surface with egg yolk and buttermilk, then sprinkle with almond flakes and sugar.
Bake the snails for 25-30 minutes at 180°C. Enjoy. Bon appétit!