Fruit and Nut Filo Rolls

• 250g PHILADELPHIA Block Cream Cheese
• 50g dark chocolate, roughly chopped
• ½ cup dried apricots, roughly chopped
• ⅓ cup roasted hazelnuts, roughly chopped
• ⅓ cup raisins, roughly chopped 
• 2 tablespoons brown sugar
• 8 sheets filo pastry
• Olive oil cooking spray
• 20g butter, melted
• 2 oranges
• 1 cup caster sugar

1. PREHEAT oven to 200°C. Line an oven tray with baking paper.
2. COMINE PHILLY, chocolate, apricot, nuts, raisins and brown sugar in a bowl.
3. LAY a sheet of filo on a flat surface. Spray with oil and top with 1 sheet of filo. Fold pastry in half, short edge to short edge. Spoon a quarter of PHILLY mixture along 1 long edge, leaving a 7cm border on each side. Roll pastry over once, fold sides over filling and continue to roll. Put roll on prepared tray. Make rolls with remaining pastry and PHILLY mixture.
4. BRUSH rolls with melted butter, amd bake for 20 minutes or until golden brown and crisp.
5. CUT filo rolls into 2-3cm thick slices. Put on a platter and serve with orange syrup.

Orange Syrup

1. SHRED rind from oranges using a zester, then juice.
2. PUT 3/4 cup juice, rind and caster sugar in a saucepan. Stir over a medium-low heat until sugar has dissolved and mixture comes to the boil.
3. REDUCE heat and simmer for 2 minutes. Cool.