Spiced Chocolate, Almond and Cranberry Rolls

, from Issue #38. September, 2015
Photography by Manja Wachsmuth.
Spiced Chocolate, Almond and Cranberry Rolls


1/3 cup cream
¼ teaspoon ground allspice
150 grams good dark chocolate, roughly chopped
¼ cup slivered almonds, roasted
¼ cup dried cranberries, finely chopped
8 sheets filo pastry
½ cup melted butter for brushing
icing sugar for dusting


Heat the cream and allspice in a saucepan to just below boiling point.  Remove from the heat, add the chocolate and whisk until melted and smooth. Chop the almonds finely and stir into the chocolate with the cranberries. Tip into a bowl and cool until the mixture has thickened enough to pipe. Transfer to a piping bag with a 2 cm wide nozzle.

Place one sheet of filo pastry on the bench, keeping the rest covered with a damp tea towel. Brush with the melted butter then top with another sheet of filo. Pipe a thick line of chocolate filling along the short edge. Brush the pastry with butter then roll up to form a cigar, tucking in the sides as you roll. Place on a lined baking tray and repeat with the remaining filo, butter and chocolate.

Brush the rolled logs with butter and bake for 15 minutes until golden and crisp. Cool. Using a very sharp knife, cut each roll on an angle into 6 pieces. Transfer to a serving platter and dust with icing sugar.  Makes 24 pieces