Okay, I know that this might sound strange.. a sweet flavoured spring roll, but it does taste very good indeed. I can’t help it,… for some reason, I’ve been always wanting to do a sweet spring roll – well at least to give it a try.. I used to make a bulk lots of chicken spring rolls ,or beancurd wraps with grandma when I was a kid, and not forgot mentioning my other invention recipe! It’s fun folding spring rolls and you will never get bored of it! It’s a fun activity and taste real good! Ever since I’ve made a first spring roll, I love it! Ever since, every time I make spring rolls, it reminds me of grandma.. It’s a Nostalgia of my home, my town…
The last few days making these sweet spring rolls, that memory came back again. Although this is a new test, but every time I fold the pastry, it’s very memorable. I miss my grandma! Just a note, if you love pastry goodies as much as I do, I’ll highly recommend you to check this out!
So out of the emotional thoughts, this recipe was really a success for me! Someone like me who has an addictive sweet tooth but also wanting to lose weight at the same time (oh yes, like all girls~), this treats is another great excuse for me! Nutella is always my best friend since young! I remembered loving to scoop Nutella with a metal spoon and right into my mouth, just to stop my chocolate craving! Now that I’ve added some fruits, again ~ it sorta sooth my inner devil~ (well, at least it’s something healthy! *bad girl* )
- 250 grams of fillo pastry
- 1 punnet strawberry, washed and diced
- 1 mango, skin and seed removed, diced
- 1 peach, skin and seed removed, diced
- 100 gram Nutella (more or less, its your choice!)
- Melted unsalted butter
- Egg, lightly beaten
- Cinnamon powder, to garnish
- Preheat oven to 120°C.
- Lay 2 sheet of parchment paper onto a baking tray.
- Cut fillo pastry into 6 equal rectangles. Repeat with the rest of the pastry.
- Lightly brush a thin layer of butter onto a pastry and sandwich the second sheet of pastry on top (just like gluing 2 piece of paper together).
- Use a teaspoon, fill a teaspoon of Nutella in the middle of the pastry and then add your desired fruit.
- Fold the side into the middle and roll forward (from the end) just like how you roll a spring roll. Brush a little butter to the end so it sticks.
- Evenly lay spring rolls on top of the parchment paper with the sealed edge facing down.
- Brush a thin layer of egg wash to the top of each spring roll.
- Bake in the oven (in the middle tray) for 5 minutes or until the spring rolls turn gold brown.
- Sprinkle with cinnamon and serve.
- Don’t be greedy, only add a small amount of Nutella and fruit, too much will burst and break the Fillo pastry.
- If 2 layers of Fillo is still too thin, do 3 layers, however, you will need to bake a little longer and make taste “thick”. Try to practice with 2 layers if possible.
- To learn how to roll a spring roll, click here. I fold it differently because my pastry is rectangle and not square, but it does not matter as long as it is nicely fold 🙂