Sweet rolled pastries
- 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).