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Apple custard scrolls

Apple custard scrolls
Recipe type: Snacks
Cuisine: Indian
Serves: 10
Prep time:
Cook time:
Total time:
Sweet, fruity and irresistibly creamy, this apple scroll is the perfect accompaniment for tea time.
  • 1 tablespoon custard powder
  • 1 tablespoon caster sugar
  • ¾ cup milk
  • 2½ cups wholemeal self-raising flour, sifted
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 125g unsalted butter, chilled, chopped
  • ⅔ cup buttermilk
  • ½ 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/180°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.
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