Fruitcake spring rolls | Living and LovingLiving and Loving

Fruitcake spring rolls

Spring rolls are the go-to snack option for parties. Wow your guests with these fruitcake spring rolls.


You haven’t really lived until you’ve tasted a homemade spring roll. Try something different this year, and treat your guests with these fruitcake spring rolls.

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  • 50g Moir’s red glacé cherries, finely chopped
  • 150g Safari cake mix
  • 125ml sugar
  • 30ml butter
  • 25g brown sugar
  • 50g Safari sultanas
  • 5ml cinnamon
  • 5ml Moir’s brandy essence
  • 125ml water
  • 6 sheets phyllo pastry
  • ±125 ml melted butter

To make the chocolate chilli dipping sauce:

  • 50g milk chocolate, melted
  • 45ml cream
  • A pinch of chilli


  1. Mix the cherries, cake mix, sugar, butter, sultanas, cinnamon, essence and water together.
  2. Cook for about 10 minutes or until thick and syrupy.
  3. Cut the sheets of phyllo pastry into 6 blocks. Using 3 blocks at a time, brush each block with butter.
  4. Place on top of each other.
  5. Place a tablespoon of the mixture in the middle of the top third of the pastry.
  6. Fold over.
  7. Fold in the sides and roll up.
  8. Place on a baking sheet with the unfolded side to the top.
  9. Bake in a preheated oven at 190°C for 15 mins
  10. Cut the pastry with a sharp non-serrated knife when taking it out of the oven. Cover the pastry with a thick dry cloth and place a damp cloth on top to avoid drying and cracking.
  11. To make the chocolate chilli dipping sauce, mix all the required ingredients together and serve with the spring rolls.
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