Food and Cooking: Apple custard scrolls
Makes 10 scrolls
Prep 20 minutes (plus 20 minutes freezing time) Cook 25 minutes
1 tablespoon caster sugar
3/4 cup milk
2 1/2 cups wholemeal self-raising Flour. sifted
1/4 cup brown sugar
1 teaspoon ground cinnamon
125g unsalted butter. chilled. chopped
2/3 cup buttermilk
1/2 cup drained canned sliced pie apples
1 teaspoon cinnamon sugar
1 Line a baking tray with baking paper. Place custard powder, caster sugar and milk in a small saucepan over a medium heat. Cook, stirring, for 2 to 3 minutes or until thickened. Remove from heat. Cover surface with plastic wrap. Allow to cool completely.
2 Place flour, brown sugar, cinnamon and butter in a large bowl. Using fingers, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add buttermilk. Using a butter knife, stir until just combined.
3 Turn out onto a lightly floured surface. Knead briefly until smooth. Roll dough between 2 sheets of baking paper to form a 20cm x 30cm rectangle. Leaving a 5cm border on 1 long side, spread dough evenly with custard. Top custard with apple. Starting at opposite side to border, roll up like a Swiss roll. Place on a baking tray lined with baking paper. Freeze for 20 minutes or until firm.
4 Preheat oven to 200°C/l80°C fan-forced. Trim the ends and cut into 10 even slices. Arrange slices cut side-up, just touching, on prepared baking tray. Sprinkle with cinnamon sugar. Bake for 20 to 25 minutes or until golden and scrolls sound hollow when tapped. Transfer to a wire rack to cool. Serve warm or cold.
VARIATION Replace sliced pie apples with canned sliced peaches for peach scrolls. Per scroll 1119kJ; 7.7g sat fat; 251mg sodium.
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