INGREDIENTS
500g of phyllo pastry 

Custard cream:
920ml (3 3/4 cups) of milk
3 packs of pudding with vanilla flavor 
1 egg 
1 egg yolk 
1/2 tsp of  vanilla extract  
160g (3/4 cup) of sugar
80g (1/3 cup) of butter 

1 egg
60g (1/4 cup) of sugar 
60g (1/4 cup) of semolina 
16g of baking powder 
1/2 tsp of vanilla extract  
160ml (3/5 cup) of olive oil 
160g (3/5 cup) of yogurt 

350g of cherries 
3 tbsp of semolina 
2 tbsp of sugar 
4 tbsp of melted butter 

METHOD
1. In a bowl mix together milk, pudding, egg, egg yolk, vanilla extract, and sugar, cook on low heat until starts thickened, and add butter. 
2. In another bowl mix together egg, sugar, semolina baking powder, vanilla extract olive oil, and yogurt.
3. Spread each phyllo pastry with the prepared mixture and fill with custard and cherries. Transfer to the baking pan and bake at 180°C (350°F) for 30 minutes.
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