• Sweet rolled pastries

    By Hope Tshabamgu Serves: 4
    Cooking Time: 30 mins


    • 100g mixed nuts (cashew nuts, sunflower seeds and walnuts)
    • 100g dried fruit (raisins and dried apricots)
    • 50g cereal (muesli or rolled oats)
    • 5ml (1 tsp) honey
    • 5ml (1 tsp) rose water
    • 4 puff pastry squares (10cm x 10cm)
    • oil, to fry



    Crush or chop the nuts and dried fruit and mix together. Stir in the cereal, add the honey and rose water and mix thoroughly.


    Spread a spoonful of the mixture into the centre of a puff pastry square. Roll it up into a sausage shape, tucking in the edges. Repeat with the remaining squares and filling.


    Heat the oil in a deep-fryer or deep pot to 180°C and deep-fry the pastries until golden. Remove with a slotted spoon and drain on paper towel. Set aside to cool down and serve lukewarm on a platter with koeksisters, Indian sweet doughnuts and dipping syrup (see F&HE October 2014, page 120).