Ingredients
DOUGH ( 3 Versions ) I used the Milk version for this recipe
CREAM VERSION
MILK VERSION
YOGHURT VERSION
GELATIN GLAZE
VANILLA GLAZE
1/2 cup Icing Mixture/sugar (sifted)
FILLINGS:-
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
Pecan Nuts slightly Chopped and some whole pecan nuts for decoration after the scrolls are cooked
Directions
DOUGH
1Mix ingredients together until the dough just comes together
2Knead on a slightly floured surface until smooth
3Roll the dough out into a 20 x 30cm rectangle
4Brush all over the dough with your melted butter
5Sprinkle with your Cinnamon and brown sugar on top
6Spread your thickened custard all over and add your apple slices and chopped Pecan nuts
7Roll 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
8lined with baking paper that will fit into your slow cooker
9Cook for 1 1/2 hours on HIGH with a TEA TOWEL under the lid to catch any excess condensation
10NOTE: Different brands of slow cookers may vary in cooking time
GLAZE
1Once 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
2Brush over the hot scrolls
3Make 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
4FINALLY ENJOY WITH A NICE CUP OF TEA OR COFFEE !!!
Submitted by Elizabeth Child
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