I couldn’t possibly let Swedish midsummer go by without baking something seasonally appropriate. A few months ago I started making these baked spring rolls in an attempt to use up some extra filo pastry. They were an instant hit with hubby and kids alike.

They’ve since made an appearance on the table at several celebrations (including today’s)… I even created a little video of a strawberry & rhubarb compote version that I made for Mother’s Day recently.

Read on if you’re interested in the recipes for both the baked spring rolls & the custard, and happy midsummer to all those celebrating!

❤ MM xx



Makes 12


1 large green apple, peeled, cored & chopped
1 tbsp water
1 tbsp rice malt syrup
A handful of small strawberries, tops removed, cut in half
6 sheets dairy-free filo pastry
50 ml neutral plant oil (such as organic rapeseed oil)


  1. Heat oven to 180°C fan. Place the apple, rice malt syrup and water in a saucepan and cook, covered, on low-medium heat until the apples are soft (5-10 minutes). Stir occasionally.
  2. Tip into a shallow dish and spread out to cool slightly.
  3. Place one sheet of filo on a clean surface. Brush the entire sheet lightly with oil and place a second sheet over it. Pat across the surface lightly with your hands to smooth out.
  4. Cut the double filo sheet in quarters, widthways.
  5. Lightly brush the sides of each pastry strip with a little oil.
  6. At the top of each strip of pastry, place a few apple pieces and a couple of strawberry halves.
  7. Roll the top section over the once, then fold the sides in too, before continuing to roll all the way down, creating a secure filled pastry parcel. Repeat the process.
  8. Place all the spring rolls on a baking paper lined tray, leaving a little space in between each one. Brush each roll lightly with oil.
  9. Bake for 20 mins until golden and crispy.
  10. Serve warm, with custard if you like.



200 ml raw organic cashews
200 ml cashew milk
300 ml water
50 ml arrowroot powder
2 tbsp rice malt syrup
1 tsp vanilla powder
A little pinch of ground nutmeg


  1. Blitz cashews until they reach fine crumb consistency.
  2. Add cashew milk, water and arrowroot and blitz for at least a minute on high-speed.
  3. Tip into a medium saucepan, add rice malt syrup, vanilla, and nutmeg and bring to a gentle simmer, stirring occasionally. As soon as custard reaches a simmer, turn the heat down to your stove’s lowest setting and stir gently (using a whisk) for a couple of minutes. The custard should have a creamy and thickened appearance but maintain a pourable consistency. If you want to thin it a little, add extra cashew milk and stir well to incorporate.
  4. If serving immediately, pour into a jug. If serving later, pour into a bowl, cover the bowl with cling film and push the cling film down so that it touches the surface of the custard. This will prevent a “skin” forming on the surface.


6 thoughts on “BAKED SWEET SPRING ROLLS WITH CREAMY EGG-FREE CUSTARD (plant-based & IQS-friendly)

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