Instructions: Melt the butter and allow it to cool.

Put the flour in a bowl and make a hollow in the middle.

Place the sugar butter egg and a pinch of salt in the hollow.

Working from the outside inwards knead to a smooth dough.

Make another hollow in the dough and work in the white wine gradually.

The dough must not be too stiff or too slack.

Cover and refrigerate for 1 hour.

Meanwhile prepare the filling.

Beat the curd cheese icing sugar and vanilla sugar until smooth.

Mix in the chopped crystallised fruits and chocolate.

Cover and refrigerate for 20 minutes.

Roll out the dough on a floured surface to 3 mm thick.

Using a notched wheel type pastry cutter if you have one cut out 11cm squares.

Make smooth rolls of foil 15cm long one for each pastry square.

Roll each square of pastry diagonally around the foil.

Brush the outer corner with egg white and press lightly on to the pastry to seal the roll.

Heat the oil and fry the rolls for 3 minutes until golden brown.

Turn them in the hot oil several times during cooking using a slotted spoon so that they colour on all sides.

Remove from the pan with a slotted spoon drain well on absorbent paper and allow to cool.

Carefully remove the foil from inside the rolls when they have cooled.

Finish cooling the rolls for another I15minutes on a wire rack.

Using a teaspoon fill the rolls with the cheese mixture.

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