Submitted by Elizabeth Child
APPLE, CINNAMON, CUSTARD AND PECAN SCROLLS
Serving: 12
Ingredients
- DOUGH ( 3 Versions ) I used the Milk version for this recipe
CREAM VERSION
- 2 cups Self Raising Flour
- 2 teaspoons Sugar
- 1 1/4 cups of Cream
MILK VERSION
- 2 cups Self Raising Flour
- 1/2 teaspoon Salt
- 75g Butter
- 1/2 - 1 cup Milk
YOGHURT VERSION
- 2 cups Self Raising Flour
- 1 cup Greek Yoghurt
GELATIN GLAZE
- 3 tablespoons Water
- 1 1/2 tablespoons Sugar
- 3 teaspoons Gelatin
VANILLA GLAZE
- 1/2 cup Icing Mixture/sugar (sifted)
- 1/2 teaspoon Vanilla
- 2 tablespoons Milk
FILLINGS:-
- CUSTARD
- I followed the instructions on the Custard Powder box, I used a smaller quantity and added a small amount of extra cornflour to help it thicken quicker and I cooked mine in the microwave
- Butter (melted)
- Cinnamon
- Brown Sugar
- Thinly Sliced Apple
- Pecan Nuts slightly Chopped and some whole pecan nuts for decoration after the scrolls are cooked
Instructions
DOUGH
- Mix ingredients together until the dough just comes together
- Knead on a slightly floured surface until smooth
- Roll the dough out into a 20 x 30cm rectangle
- Brush all over the dough with your melted butter
- Sprinkle with your Cinnamon and brown sugar on top
- Spread your thickened custard all over and add your apple slices and chopped Pecan nuts
- Roll up and cut into 2 cm slices and place closely together either directly into your slow cooker on some baking paper or into a cake tin/silicone mould
- lined with baking paper that will fit into your slow cooker
- Cook for 1 1/2 hours on HIGH with a TEA TOWEL under the lid to catch any excess condensation
- NOTE: Different brands of slow cookers may vary in cooking time
GLAZE
- Once cooked and on your plate still hot, place a whole Pecan nut on top of each scroll then make up the Gelatin Glaze by placing these ingredients into a small saucepan and stir over a low heat until all of the gelatin has dissolved
- Brush over the hot scrolls
- Make up the Vanilla Glaze with the ingredients and mix until it's a thick consistency enough so it drizzles off the spoon back and forth across the scrolls
- FINALLY ENJOY WITH A NICE CUP OF TEA OR COFFEE !!!
Tried this recipe?Scroll Down To Share What You Think
The filling is amazing! However we found the milk dough to be heavy, tough and hard to work (to get the right balance of thin enough not to break while rolling). It also left a strange aftertaste. Do the other dough recipes make a difference to taste and texture?