Walnut apricot pie

Preheat oven to 180 ºC (350 ºF). Grease a baking tray.
Simmer the apricots in the sherry until the fruit is plump and soft.
In the meantime, fry the crumbs, to which about a third of the sugar has been added, in the melted butter.
Stack the layers of phyllo pastry on top of each other on the prepared baking tray, ensuring that the sides overlap slightly. Brush each layer with melted butter. Sprinkle the breadcrumbs on top.
Spoon the apricots on top and spread evenly, leaving an uncovered edge of about 5 cm at the short ends of the pastry. Sprinkle the remaining sugar and walnuts on top.
Roll up lengthwise as for a Swiss roll and tuck the short ends of the pastry underneath the roll. Sprinkle the pastry with water and bake for about 20 to 25 minutes or until golden brown.
Dust with icing sugar, and serve lukewarm or cold with whipped cream or plain yoghurt.