DessertIssue #16

Almond and Cinnamon Spring Rolls

By June 11, 2021 No Comments

A simple dessert that will really impress your guests!

Makes 12 to 14 rolls

Prep time 30 mins

Ingredients

Filo pastry, 6 sheets
Ground almonds, 200g
Orange blossom water, 2 tbsp
Rosewater, 2 tbsp
Caster sugar, 130g
Oranges, zest of 2
Lemons, zest of 2
Ground cinnamon, 2 tsp
Fennel seeds, 1 tsp
Butter, 100g, melted
Pistachios, 75g, crushed
Icing sugar for dusting

Method

Preheat the oven to 200°C or 180°C if fan assisted. Prepare a large baking dish and line it with baking paper.

In a mixing bowl, combine half of the melted butter with the ground almonds, caster sugar, orange blossom water, rosewater, citrus zests, half of the pistachios, fennel seeds, and cinnamon. Mix well until you form a thick paste.

Cut each filo sheet in half and turn each slice horizontally in front of you. Using a tablespoon, divide the thick almond filling into 12 portions on the sliced filo sheets.

Position the filling along the bottom line of the filo sheet and one portion should be approx. 9cm long with a sausage-like thickness. Fold the bottom line of the filo sheets over the sausage-shape filling and press the filling in the sides as you roll.

Brush the final flap of the filo sheet with some melted butter and scrunch the edges with your hands to finish.

Put the spring rolls on the lined baking tray and brush each one with the remaining melted butter. Bake for 25 minutes until golden brown, rotating halfway through. o serve dust with icing sugar and scatter over crushed pistachios.

Teacup provided by Tettiera

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