INGREDIENTS
½ cup puffed millet
1/3 cup sesame seeds
1/3 cup shredded coconut
1 cup nuts, unsalted and chopped – almonds, cashews, hazelnuts, macadamias
1 cup dried fruit chopped – e.g. figs, apricots, apple, peaches, pear, barberries
1 tsp cinnamon
1 tsp vanilla paste
½ cup tahini
½ cup raw honey
185g filo pastry
2 tblsp olive oil
extra sesame seeds & coconut for sprinkling
½ tsp all spice
METHOD
- Pre-heat the oven 200°C and line two or three baking sheets with baking paper and set aside.
- Place all the dry ingredients and vanilla paste in a food processor and pulse to blend. Add the tahini and honey and blend to combine. Set mixture aside.
- Place a sheet of filo on the bench and brush lightly with a little olive oil, place another sheet of filo directly on top and repeat with another sheet of filo so it is three layers thick. Now cut the sheet of pastry into three equal strips.
- Place a spoonful of the nut and fruit mixture at the end of each strip, fold the edges in and roll up into a spring roll shape. Repeat with the remaining pastry and nut mixture. Brush each filo finger with a little olive oil and sprinkle with coconut & sesame seeds.
- Place onto baking trays and bake for 12-15 minutes or until golden.
- Serve with natural yoghurt or drizzle with a little extra honey.
The Carousel thanks Gary Mehigan for this recipe.
