Air fryer cherry-pie rolls
Spring roll pastry sheets cook up nice and crispy in the air fryer. Be sure to line the base of the fryer basket in case any filling leaks out. Resist the urge to bite into one as soon as it’s done—the filling will be molten-hot! Serve warm or at room temperature.
Cherries, pitted, frozen
2 cup(s), (300g)
Spring roll wrapper
4 medium, (4 x 15g), thawed (see tip)
2 x 3 second spray(s)
- Toss cherries, sugar and cornflour in a medium, microwave-safe bowl until evenly coated. Microwave on High (100%) for about 4 minutes, or until bubbly and thick. Stir well. Cool slightly, then transfer bowl to freezer for about 10 minutes to cool completely.
- Place 1 pastry sheet on bench and give it a quarter turn to form a diamond shape. Brush edges with a little water. Spoon a level quarter cup of cherry mixture horizontally across the centre of pastry. Lift bottom corner of pastry towards centre over filling. Roll once to fully cover filling, then fold in sides and continue rolling up to enclose filling. Repeat with remaining pastry and filling to make 4 rolls.
- Preheat air fryer to 200°C. Line base of air fryer basket with baking paper. Arrange rolls, seam-side down in basket and lightly spray with oil. Air-fry for 5-6 minutes or until tops are browned. Turn rolls over and lightly spray again with oil. Air-fry for a further 5 to 6 minutes or until other side is browned. Transfer to a plate and dust with icing sugar.
TIP: Spring roll pastry sheets are available from the freezer cabinet in major supermarkets. Follow packet instructions for thawing and separating sheets.