1/2 cup cookie crumbs
1 teaspoon ground cinnamon
4 sheets fillo dough
1/4 cup butter or margarine, melted
1 teaspoon vanilla
1 teaspoon lemon juice
1 teaspoon cornstarch
1/2 teaspoon grated lemon peel
Drain cherries; reserve 1 cup syrup. Combine cherries, crumbs, cinnamon and vanilla. Unroll fillo dough and place between waxed paper and under damp towel to prevent drying. Remove 2 sheets; place on towel or plastic wrap and brush with butter. Add 2 more sheets and brush with butter. Place cherry mixture in 3-inch wide strip along short end of pastry. Using towel to lift, roll pastry jellyroll fashion. Place on greased baking sheet, seam side down; brush with melted butter. Bake at 425 degrees for 15 minutes; reduce heat to 375 degrees and bake 15 minutes longer or until golden brown. Cool slightly, slice and serve with yogurt. Combine reserved syrup, lemon juice, cornstarch and peel. Cook and stir about 2 minutes or until thickened. Top yogurt with sauce.
Makes 8 servings.