Name: Date and fig phyllo rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250 ml dates chopped; 125 ml figs dried, chopped; 5 ml cardamom ground; 45 ml honey; 2 ml vanilla essence; 120 ml coffee; 4 phyllo pastry sheets; butter melted; 125 ml almonds chopped, toasted; yoghurt natural or sour cream

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Ingredients (10)

250 ml	dates — chopped
125 ml	figs — dried, chopped
5 ml	cardamom — ground
45 ml	honey
2 ml	vanilla — essence
120 ml	coffee
4	phyllo pastry — sheets
	butter — melted
125 ml	almonds — chopped, toasted
	yoghurt — natural or sour cream

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Method:

Preheat the oven to 180°C.

Mix the dates, figs, cardamom, honey and vanilla essence together. Pour the hot coffee over the mixture and leave to soak for 30 minutes.

Brush a sheet of pastry with melted butter. Repeat with three more sheets so that you have four layers.

Drain the filling and then spread it onto the pastry. Sprinkle with the toasted almonds. Roll up quite tightly, like a Swiss roll. Brush the pastry with melted butter and bake in a preheated oven for 30 to 40 minutes or until golden and crisp.

Cool, then slice the roll into 2cm slices and serve with a dollop of natural yogurt or sour cream.

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