My 7 year old is going to cooking club after school this term. They are not allowed to eat the food at school, which means forward planning to make sure Mini Monster has something similar. So far, we've had salad, fruit salad and chocolate chip cookies, which are all pretty straight forward, bit I know they have filo parcels coming up soon. I can cobble together pastry for jam tarts or a pie, but wheat free filo pastry? Not sure even I can manage that one!
I thought about just making thin pancakes, but knew it wouldn't be quite right. I almost feel this is cheating it was so easy, but then I wouldn't have made filo pastry either!
For 2
4 Rice Pancakes (for spring rolls - not spring roll wrappers which contain wheat)
3-4tbsp Stewed Fruit (I softened 1 apple and 3 apricots in a frying pan with vanilla paste and a little water - you don't want it too wet)
3-4tbsp Wheat Free Bread/Cake Crumbs
1-2tsp sugar
Olive Oil (or other suitable oil)
Hot Water for softening Rice Pancakes
Caster Sugar to caramelise outside (optional)
Cook some suitable fruit and set aside to cool.
Put bread or cake crumbs in a frying pan with a little oil and sugar. Probably about a tsp of each.
Cook over a medium heat, stirring frequently until caramelised and crispy.
Add crumbs to fruit mixture.
I don't have pictures of dipping the pancakes, but dip them in a bowl of hot water for a few seconds until soft.
Put 2 softened pancakes onto an oiled worktop (or greaseproof paper makes for easier clearing up).
Place 2tbsp of fruit mix onto the pancake.
Fold in sides and roll up the pancake like a spring roll.
Repeat for remaining pancakes.
Fry in a little oil, turning frequently to brown all the way round.
If you want them caramelised, put a tsp of caster sugar in the pan (it should melt almost immediately) and toss them around in the caramel until covered.
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