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  • Walnuts (toasted, finely chopped) 100.0 g
  • Pistachios (toasted, finely chopped) 100.0 g
  • Macadamias (toasted, finely chopped) 100.0 g
  • Almonds (toasted, finely chopped) 100.0 g
  • 6 sheets Phyllo pastry
  • Butter 75.0 g
  • 250 g Apple (tinned, chopped)
  1. Method:

    • Pre-heat oven to 160 ⁰C.
    • In a bowl, mix the nuts with the Robertsons Cinnamon.
    • Brush 1 phyllo sheet with butter. Place another sheet of phyllo on top. Brush CARTE D'OR 2-in-1 Chocolate Sauce and Milkshake Syrup on the phyllo sheet. Sprinkle 125 g of the nut mix on the entire phyllo sheet (make sure it is evenly spread). Top with 75 g apple. Gently roll from the long side, making sure its tight. Seal the end with butter. Cut into 4 logs. Repeat until all the nut and apple mixture is used up. Place on baking tray. Brush with butter and bake for 10 minutes.