Apple and walnut spring rolls

Switch up your traditional spring rolls with these apple pie inspired filo parcels.

If you like filo pastry and love apple pie, you’re going to fall head over heels for these fruit and nut parcels.

Two apples and a handful of raisins are gently stewed in a cinnamon and ginger spice mix, before being wrapped and baked – samosa style – in filo pastry with a surprise walnut crumb inside.

Serve with Greek yoghurt for a healthy dessert, or on their own as an afternoon pick me up treat.

How To Make Apple And Walnut Spring Rolls

• Chef Catling’s recipe notes
• Recipe: Apple and walnut spring rolls
• Frequently asked questions, including how to stop filo pastry from ripping

Tips & Notes To Know

• Use crisp apples: Granny Smith, Pink Lady or Braeburn work well; they hold their shape and balance the sweetness with tartness.
• Keep the filo pastry covered: The sheets dry out fast, so cover unused wrappers with a damp tea towel while assembling.
• Cool the apple mixture before rolling: The steam can rip the filo pastry and make it more difficult to roll, too.

Apple and walnut spring rolls

Serves: 4 Prep time: 20 mins Cook time: 20 mins 20 mins

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Ingredients

2 eating apples, skin on and cut into small chunks
1 tsp ground sweet cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
30g raisins
1 tbsp water
1 tbsp maple syrup
25g walnuts, roughly chopped
2 sheets filo pastry
Melted butter, for brushing
Soft brown sugar, for dusting

To serve
Greek yoghurt (0% fat)
Fresh mint leaves, to garnish

Instructions

Step 1
Remove the filo pastry from the fridge. Heat a non-stick saucepan over a medium heat and add the apples chunks. Sprinkle with the cinnamon, ginger and nutmeg and stir in the raisins, water and maple syrup.

Step 2
Continue to cook the apples, stirring occasionally, for about 5 minutes or until slightly softened and caramelised, but still holding their shape. Remove the pan from the heat and leave to cool.

Step 3
Preheat the oven to 180C. Lightly brush one sheet of filo pastry with butter and fold in half vertically.

Step 4
Place a quarter of the walnuts along the short edge of the filo, leaving a 2cm border on each side, and top with a quarter of the apple mixture. Lightly brush the edges with butter and carefully tuck in the sides. Fold the filo over the filling and roll up into a tight cigar shape.

Step 5
Transfer the spring roll to a greased baking tray, seam-side down, and repeat with the remaining filo pastry, walnuts and apple mixture.

Step 6
Brush the tops of each apple and walnut spring roll with butter and sprinkle with soft brown sugar. Bake in the oven for 15-20 minutes or until crisp and golden. Leave to cool for 5 minutes, then garnish with mint leaves before serving.

Frequently Asked Questions

How Do You Stop Filo Pastry From Cracking And Ripping?

I learned the hard way that you need to work smart and fast while working with filo pastry.

Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand.

As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out.

Can I Use Honey In Place Of Maple Syrup?

Yes. Honey is usually a touch sweeter than maple syrup, so you may want to use slightly less than the amount of maple syrup called for in the recipe. However, they are basically like for like with the only major difference being the price.