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6 Serves
95 Mins
Prepare the cream filling by whisking the clotted cream with a splash of rose water in a mixing bowl until smooth.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
67 µg / 400 µgCalcium
11 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
60 mg / 4,700 mgSodium
366 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Lay out the phyllo dough sheets on a cutting board and cut them into strips. Place a spoonful of the cream filling at one end of each strip and fold into tight cylinders.
Heat the vegetable oil in a deep-frying pot to 175°C.
Carefully place the rolls into the hot oil using tongs and fry until they are golden brown and crispy.
Remove the rolls from the oil with a slotted spoon and drain on paper towels before serving.
Drizzle the warm rolls with simple syrup and serve immediately.
10
g66
g20
g
French
Australian