Name: Festive phyllo parcels
Yield: 6 servings
Cuisine: Bake
Ingredients: 6.00 sheets phyllo pastry; butter melted; 65.00 ml seedless raisins or bleached or unbleached sultanas; 65.00 ml pecan nuts walnuts or cashew nuts, chopped; 65.00 ml sunflower oil; 30.00 ml sesame seeds; 45.00 ml honey; 5.00 ml cinnamon ground; 1.00 lemon juice only

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Ingredients (9)

6.00 sheets	phyllo pastry
	butter — melted

FILLING

65.00 ml	seedless raisins — or bleached or unbleached sultanas
65.00 ml	pecan nuts — walnuts or cashew nuts, chopped
65.00 ml	sunflower oil
30.00 ml	sesame seeds
45.00 ml	honey
5.00 ml	cinnamon — ground
1.00	lemon — juice only

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Method:

FILLING: Mix ingredients together and set aside.
Brush 1 sheet of phyllo pastry with melted butter. Lay another sheet on top and brush with melted butter. Repeat process once. You will have 3 sheets stacked on top of one another. Cut into 6 squares.
Place 1 heaped teaspoon of filling in centre of each pastry square. Lift up sides of pastry and pinch together to make a parcel. Repeat brushing and stacking process, using remaining sheets of pastry, and continue as described above.
Place phyllo parcels on oiled baking sheets and bake them at 200 ºC until crisp and golden, about 8 minutes.