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How to make Apple custard scrolls

Yield = 10
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 1 tablespoon custard powder
  • 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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.