Preheat the oven to 220°C.
Trim the sheets of filo pastry into even-sized rounds. Brush the sheets with the melted butter and sandwich together. Combine the fruit, sugar, ground spices and most of the hazelnuts in a large mixing bowl and mix well. Add the sherry and mix well again.
Place the sandwiched sheets of pastry on a baking tray and spoon the fruit and nut mixture into the centre. Turn the edges of the pastry back over the mixture to create a rim. Bake for 20-25 minutes until the pastry is golden brown in colour and the fruit mixture is cooked. Remove and sprinkle the remaining chopped hazelnuts on top before slicing and serving.