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Danish Apple Scrolls
This is such a delicious, quick and easy recipe as the dough does not require yeast to rise saving you lots of time!
Makes 10
Equipment Required
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Weighing scales
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Pastry brush
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Large & small mixing bowl
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Rolling pin
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Measuring jug
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Sharp knife
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Dessert spoon
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Baking sheet
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Rubber spatula
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Baking paper
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Pastry/chopping board
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Oven gloves
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Ingredients
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Canola spray
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300g self-raising flour
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90g cold butter cut into cubes
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150ml milk
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70g butter at room temperature
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50g brown sugar
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3 teaspoons cinnamon
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1 apple, peeled, cored and chopped finely
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¼ cup sultanas (optional)
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150g icing sugar
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1 teaspoon vanilla essence
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3 tablespoons hot water
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Method
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Pre-heat oven to 210°C.
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Lightly spray a 20cm round or square cake tin with canola oil.
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Combine flour and cold butter cubes in a bowl.
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Use your finger tips to rub the butter into the flour until it resembles fine breadcrumbs.
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Add the milk and carefully blend all the ingredients together using a rubber spatula.
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Turn the dough onto a lightly floured surface and knead until smooth. If the mixture is too sticky add a little more flour.
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Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
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Place the room temperature butter, brown sugar and cinnamon in a small bowl and mix until smooth and creamy.
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Spread the cinnamon butter mixture all over the dough leaving a 2cm border around the edge.
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Sprinkle over the chopped apple and sultanas.
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Starting from the long side, roll the dough firmly to form a log.
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Brush the edge with a little extra milk and press down firmly to seal the log.
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Cut crossways into 10 equal slices about 5cm thick.
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Place scrolls cut side up into the baking tin allowing them to touch one another as this will help them to rise.
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Bake for 15 minutes until golden brown and allow to cool slightly in the tin.
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Mix the icing sugar, vanilla essence and hot water together to form a smooth icing and drizzle over the scrolls.
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Enjoy!
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