Serves: 6

Prep time: 40 minutes

Cooking time: 20 minutes





12 pieces filo approx. 8” square

100ml vegan spread (Flora) - melted


filling – 150g chopped Medjool dates

100g chopped dried apricots

50g chopped dried figs

100g crushed pistachios

tsp cinnamon

tbs rose water

125ml maple

approx. 50ml water


tbs poppy seeds


serve with vegan coconut yoghurt



  1. Put 1tsp cinnamon, 1tbs rose water, 125ml maple and approx. 50ml water in a pan, heat until combined.
  2. Take off the heat, add 200g chopped Medjool dates, 100g chopped dried apricots, 50g chopped dried figs and 150g crushed pistachios, mix well. Cool.
  3. Brush 6 pieces of filo with 100ml melted vegan butter spread, sit another 6 pieces of filo on top.
  4. Divide the mix between the 6 sheets diagonally into a long sausage shape, then fold the bottom edge over and butter this. Then fold the sides up and roll up into tight cigars.
  5. Brush with more vegan spread, sprinkle on 1tbs poppy seeds – chill for 20 minutes, then bake at 200c for 15-20 minutes until crisp and golden.
  6. Serve with some vegan coconut yoghurt.

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