Almond date spirals

Ingredients
600g fresh dates seeded and chopped
2ml ground cinnamon
2ml ground nutmeg
2ml ground ginger
125ml fresh cream
125ml flaked almonds toasted
5ml finely grated lemon rind
5 sheets phyllo pastry
60g melted butter

Method
Combine dates, spices, cream, nuts and rind in a medium saucepan and cook stirring over low heat until the dates are soft and almost all the cream is absorbed. Leave to cool. Place one layer of pastry on top of a sheet of baking paper of the same size. Brush the pastry with melted butter and place a second sheet of pastry on top. Layer the remaining sheets of pastry together with melted butter. Spread the cooled date mixture over the top surface of the pastry leaving a 4cm border at one long side. Roll the pastry from the other long side using the paper as a guide. Cover and chill for 30 minutes. Cut roll into 2cm slices and place cut side up 2cm apart on a greased baking sheet.
Bake at 180c for 15/20 minutes or until pastry is golden brown.

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