1

Beat together the quark, milk, essence and sugar or sweetener until smooth. Spoon into a jug and chill until required.

2

Cover the cranberries or apricots with 100ml boiling water and leave for 10 minutes. Meanwhile, quarter, core and finely chop the apples and pear. Heat a large shallow pan and when hot tip in the chopped fruit and sprinkle over the sugar and spice. Mix in and cook for about 5 minutes then pour in the dried fruits, the soaking water, orange zest and juice.

3

Bring to the boil and cook, stirring occasionally for another 5-7 minutes until the liquid reduces right down to nothing and the fruit is slightly softened. Remove and cool.

4

Preheat the oven to 200°C, Gas Mark 6. Lay a sheet of non-stick baking parchment on a metal baking tray. Lay out 1 large or 2 small filo sheets slightly overlapping on top. Brush lightly with the melted fat. Repeat with the remaining sheets so you have a pastry layer 3 sheets thick.

5

Spoon the cooled fruit down one side of the long edge nearest to you. Then roll up into a long sausage. Brush melted fat on top and bake for 25-30 minutes turning the tray once for even browning.

6

When the roll is golden brown and crisp, slide onto a wire rack to cool. Serve in diagonal wedges dusted with icing sugar. Serve with the vanilla cream in the jug so your guests can help themselves.