500 g (about 12 sheets) phyllo pastry (see tips)
olive or avocado oil for brushing
300-500 g prepare bobotie mince mixture, according to your favourite recipe
1 JAZZ™ apple in the skin, cut in small dices
50-75 ml flaked almonds

1 JAZZ™ apple in the skin, diced
20 ml (4 tsp) chopped fresh coriander
1,25 ml (¼ tsp) cumin seeds, crushed
¼ cucumber, diced
7,5 ml (½ tbsp) lemon juice

1. Preheat oven to 200 ˚C and line a baking tray with baking paper.
2. Brush a sheet of phyllo with oil. Place another sheet on top and brush with oil. Cut the double layer lengthwise into three even strips.
3. Spoon about 30 ml of the bobotie mince mixture onto the pastry, 3 cm from the short end of the phyllo strip. Top with a few apple cubes and fold the top end of phyllo over the filling.
4. Now fold the sides of the phyllo strip over the filling. Continue to roll the strip, while folding the sides over the filling as you roll. The idea is to keep the sides tucked inside the roll to prevent the filling from falling out.
5. Brush a bit of oil at the end of the strip of phyllo to help ‘glue’ the end of the pastry together. Repeat with the remaining phyllo, mince and apple.
6. Brush rolls with oil and sprinkle with flaked almonds. Bake for 15 minutes until golden brown and crispy.
7. Salsa: Mix all the ingredients together and serve with the bobotie rolls.

1. Phyllo pastry dries out easily, so place a dry cloth over the unrolled phyllo sheets and then place a damp cloth on top of the dry one. The phyllo should not get wet.
2. A great idea to make with leftover bobotie mince.
3. These rolls are a delicious party snack idea.

By: Heleen Meyer