Boere Vegans.
Inspired by Baklava, this is such an easy recipe and we should carry most of the ingredients. When you buy Phyllo Pastry, check for ingredient listing for some ...brands uses eggs, i use a common one found at most supermarkets by Sandton foods.
Sunday Logs
INGREDIENTS
1 cup finely chopped walnuts
⅓ cup plus 5 teaspoon sugar, divided- unrefined brown is great
1 Tbsp orange zest
½ tsp ground cinnamon
¼ tsp ground cloves
8 sheets phyllo dough (25 x 30 cm ), thawed
canola oil cooking spray
⅓ cup Crushed Beacon Midnight Velvet Chocolate
DIRECTIONS
1. Preheat oven to 160°C. Line 2 large baking sheets with parchment paper or non-stick baking mats.
Sunday Logs
INGREDIENTS
1 cup finely chopped walnuts
⅓ cup plus 5 teaspoon sugar, divided- unrefined brown is great
1 Tbsp orange zest
½ tsp ground cinnamon
¼ tsp ground cloves
8 sheets phyllo dough (25 x 30 cm ), thawed
canola oil cooking spray
⅓ cup Crushed Beacon Midnight Velvet Chocolate
DIRECTIONS
1. Preheat oven to 160°C. Line 2 large baking sheets with parchment paper or non-stick baking mats.
2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place crushed chocolate in a double boiler and melt. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.
To Make Ahead: This section especially for Mignonne van Heerden: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place crushed chocolate in a double boiler and melt. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.
To Make Ahead: This section especially for Mignonne van Heerden: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (Step 8) for up to 1 month. Defrost at room temperature before decorating with the chocolate drizzle.
