DistributorsDesserts · CRESPO KITCHEN
Dried Mango Walnut Phyllo Rolls
Crisp rolls finished with a little citrus honey.
55 min approx.12 servingsDried mango
Plus 20 minutes resting
Ingredients
- 6 phyllo sheets, about 30 × 40 cm
- 80 g melted butter
- 120 g finely chopped dried mango
- 120 g chopped walnuts
- ½ teaspoon cinnamon
- 80 g honey
- 40 ml water
- 15 ml lemon juice
Method
- Heat oven to 180°C/350°F. Mix mango, walnuts and cinnamon.
- Butter one phyllo sheet, fold in half and cut into 2 rectangles. Fill and roll each, folding sides inward. Repeat.
- Brush the 12 rolls with butter and bake for 22–28 minutes until golden.
- Boil honey, water and lemon for 3 minutes. Lightly drizzle over hot rolls and rest for 20 minutes.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: