A creative Christmas recipe for Fruitcake Springrolls
50 g Moir’s red glacé cherries, finely chopped
150 g Safari cake mix
125 ml sugar
30 ml butter
25 g brown sugar
50 g Safari sultanas
2.5 ml cinnamon
2.5 ml Moir’s brandy essence
125 ml water
6 sheets phyllo pastry
±125 ml melted butter
Chocolate chilli dipping sauce:
50 g milk chocolate, melted
45 ml cream
A pinch of chilli
Mix the cherries, cake mix, sugar, butter, sultanas, cinnamon, essence and water together.
Cook for about 10 minutes or until thick and syrupy.
Cut the sheets of phyllo pastry into 6 blocks. Using 3 blocks at a time, brush each block with butter.
Place on top of each other.
Place a tablespoon of the mixture in the middle of the top third of the pastry.
Fold over. Fold in the sides and roll up. Place on a baking sheet with the unfolded side to the top.
Bake in a preheated oven at 190C for 15 mins
To make the chocolate chilli dipping sauce mix all the required ingredients together and serve with the spring rolls.
Cut the pastry with a sharp non-serrated knife. Cover the pastry with a thick dry cloth and place a damp cloth on top to avoid drying and cracking.
Recipe provided by Moirs. Visit their website for baking tools, tips and delicious recipes.