Sweet rolled pastries

September 12, 2014 (Last Updated: January 11, 2019)

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).



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