Fruit rolls

By Drum Digital
04 February 2015

Turn leftover fruit into a crunchy, sweet, sticky dessert.


Preparation: 15 min

Cooking: 40 min

2 apples

1 pear

10 ml (2 t) cinnamon

45 ml (3 t) brown sugar

100 g mixed nuts

500 g phyllo pastry

30 g butter, melted


100 ml water

125 ml (½ c) caster sugar

1 cinnamon stick

5 cloves

1 Preheat oven to 180 °C. Place the fruit in a pot with cinnamon, brown sugar and nuts. Cook until sugar dissolves.

2 Brush 2 sheets of phyllo with butter on both sides. Lay sheets on top of each other and cut into 10 cm strips, Place a little of the fruit mixture on each strip, roll up into cigar shapes, then curl to form doughnuts. Brush with butter and bake for 30 minutes.

3 SYRUP Heat water and sugar in a pot with cinnamon stick and cloves. Bring to the boil and simmer until syrupy. Pour over cooked fruit rolls.

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