B00CU1W244_EBOK

ve three rolls per person, dusted lightly with icing sugar,
cotta and sultana filo rolls
th berry salsa
20 mins COOK 25 mins
pired by a pancake dessert called a blintz, this low-carb
sion works perfectly well with filo pastry. Look for fresh
in the chilled section of your supermarket as it’s much
ier to work with.
heat the oven to 200°C and line a baking tray with
ce the ricotta, cottage cheese, beaten egg, sultanas,
ey, vanilla, nutmeg and lemon zest in a bowl and mix
l to combine.
a sheet of filo on a clean work surface and spray with
king oil. Fold the sheet in half from the long end, and cut
alf lengthways. Spoon a little of the cheese mixture along
short edge, leaving space at the ends so the filling does not
l out. Tuck in the ends, then roll up to enclose. Repeat with
remaining filo and cheese mixture to make twelve rolls. Place
he prepared tray, seam-side down, spray with cooking oil
bake for 20–25 minutes until the pastry is golden and crisp.
nwhile, for the salsa, place the berries, sweetener and
on juice in a small saucepan and cook over medium heat
5–6 minutes.