My style of Christmas Pudding Festive Phyllo Crackers with a Spicy Plum and Almond Filling 6 sheets of phyllo pastry melted Olé margarine for brushing white sugar for sprinkling icing sugar for finishing For the filling: 4 Tbsp (60 ml) currants (or raisins or sultanas) 1 Tbsp (15 ml) brandy-Klipdrift and Wellington=Vegan 1 Tbsp (15 ml) boiling water 80 ml slivered almonds the finely grated zest of half a lemon the juice of half a lemon 4 whole Cardoman squished slightly 4 whole Star anisette 2 red apples, cored 4 juicy red plums, stoned and cubed 80 ml ground almonds ½ tsp cinnamon a pinch of freshly grated nutmeg a pinch of ground cloves ½ cup (125 ml) icing sugar 1 Tbsp Coconut Oil First make the filling. Soak the currants in the brandy and boiling water for 15 minutes. Put the slivered almonds in a dry frying pan and toast them lightly, tossing frequently. Set aside. Put the lemon juice, add Cardoman and Anisette and zest into a large saucepan, and grate the apples directly into the pan. Toss well to coat and add the cubed plums, ground almonds, spices, icing sugar and the currants plus their soaking liquid. Mix well. Cook, over a brisk heat, for 10 to 12 minutes, stirring often, until the mixture has thickened and is beginning to pull away from the edges of the pan. Youll know when its ready when you smell caramel and see the edges beginning to turn golden. Remove whole spices. Stir in the coconut oil and slivered almonds and set aside to cool. Heat the oven to 180ºC. Unroll the phyllo pastry and remove six sheets. Place a sheet of pastry on a piece of greaseproof paper or a clean tea towel (cover the remaining sheets with a damp cloth) and brush all over with melted margarine. Sprinkle with a little granulated white sugar. Place another sheet on top of the first, brush with margarine and sprinkle with sugar. Now add a third sheet of pastry, but dont brush with margarine. With the long side of the stack of pastry facing you, and using a sharp knife or a pair of scissors, cut the pastry sheets in half vertically, and then into thirds horizontally, so you have six equal rectangles. Place about two tablespoons of the filling on each stack, brush the far edge with melted margarine, and roll into a cylinder. Press down gently to seal, and then crimp and push in the ends to make a cracker shape. Trim the ends with a pair of scissors. Repeat the process with the remaining three sheets of pastry. Place the crackers on a non-stick baking sheet and brush all over with melted margarine. Bake at 180ºC for 10-12 minutes, or until the pastry is crisp and golden. Dust with icing sugar and serve warm.
Posted on: Tue, 25 Nov 2014 09:11:38 +0000
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