Pour the fruit mince into a bowl and add the cinnamon, nutmeg, walnuts and brandy. Stir and leave aside for 2 hours to soak up and infuse.
Preheat the oven to 200C.
Melt the butter until liquid but not too hot.
Lay out a sheet of phyllo pastry (make sure it is defrosted) and brush it all over with the melted butter. Continue the process until you have 3 sheets of phyllo on top of each other.
Cut the pastry into equal-sized rectangles and and spoon some of the fruit mince onto each.
Roll the pastry up around the fruit mince like a log and pinch the ends to make it look like a "cracker". Tie the ends with some think string so keep this shape.
Brush some more butter over each "cracker" and bake in the oven for 10 minutes.
Eat while still hot.
Recipe by Tessa Purdon, video filmed and edited by Ceili McGeever.
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