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Apple and sultana choc scrolls

  • 0:30 Prep
  • 0:30 Cook
  • Makes 14
  • Advanced


  • 2 cups (450g) self-raising flour
  • 80g chilled butter, cubed
  • 3/4 cup (185ml) milk
  • 1 cup (250g) SPC Pie Apples
  • 1/3 cup (65g) sultanas
  • 80g dark chocolate, broken into squares


  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Use your fingertips to rub in the butter into the flour until fine crumbs form. Add the milk and use a round bladed knife, using a cutting motion until the mixture just comes together.
  • 2
    Knead the dough on a floured surface until smooth. Use a rolling pin to roll the dough out to 25cm x 35cm rectangle.
  • 3
    Spread the apple pie filling over the dough, leaving a 3cm boarder. Then sprinkle with the sultanas. Starting from a long side, roll the dough up tightly and firmly. Trim the ends. Cut into 2cm-thick slices. Arrange the slices on the baking tray, cut side up and side by side. Bake for 25-30 minutes or until golden.
  • 4
    Melt the chocolate in a saucepan over a saucepan of simmering water (Alternatively, melt in a microwave-safe bowl on Medium heat/50% power, stirring every minute until melted). Spoon the melted chocolate into a sealable plastic bag. Snip one corner and drizzle over the scrolls. Set aside to set.

Source: taste.com.au


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