Baking: Sweet

Fruit Cake Spring Rolls

Recipe from: Moir’s Sweet Temptations booklet


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 chili dipping sauce
50 g milk chocolate, melted
45 ml cream
A pinch of chili


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 190º C for 15 minutes.


To make the chocolate chili dipping sauce, mix all the required ingredients together and serve with the spring rolls.

Makes 12

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.