Filo rolls with mandarins in cardamom & clove syrup

Filo rolls with mandarins in cardamom & clove syrup

Ingredients

1. 140g (2/3 cup) caster sugar
2. 160ml (2/3 cup) water
3. 6 cardamom pods, bruised (see note)
4. 6 whole cloves
5. 2 tsp fresh lemon juice
6. 2 mandarins, peeled, segmented, white pith removed
7. 500g low-fat cottage cheese
8. 1/2 tsp ground cinnamon
9. 8 sheets filo pastry
10. Extra light olive oil spray
11. Ground cinnamon, extra, to serve
12. 2 tbs walnut halves, finely chopped

Method

1. Place the sugar and water in a small saucepan over medium heat.
2. Stir until the sugar dissolves.
3. Add the cardamom and cloves.
4. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook for 5 minutes or until the syrup thickens slightly.
5. Stir in the lemon juice.
6. Place the mandarin in a heatproof bowl and pour over the syrup.
7. Place the cottage cheese in a fine sieve over a bowl.
8. Use the back of a spoon to press the cottage cheese to remove excess moisture.
9. Discard the liquid. Combine the cottage cheese and cinnamon in a bowl.
10. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
11. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it from drying out).
12. Spray 1 filo sheet with olive oil spray.
13. Fold in half crossways. Spray with olive oil spray.
14. Fold in half lengthways to form a rectangle.
15. Spray with olive oil spray.
16. Place one-eighth of the cottage cheese mixture along 1 short edge, leaving a 2cm border along the edge.
17. Fold in the sides, then roll up firmly to enclose the filling.
18. Spray with olive oil spray. Place on the lined tray.
19. Repeat with the remaining filo and cottage cheese mixture.
20. Bake for 10 minutes or until light golden.
21. Divide the rolls among serving plates. Sprinkle with extra cinnamon.
22. Top with mandarin mixture and walnut to serve.