bake me happy! Apple scrolls.
These stunning apple scrolls are surprisingly simple and almost too pretty to eat!
caramel apple scrolls makes 8| prep 25 mins | cooking 20 mins
450g (3 cups) self-raising flour 60g unsalted butter, chopped 250ml (1 cup) milk 140g (1 cup) salted caramel sauce 2 red apples, halved, cored, thinly sliced crossways 1 Preheat oven to 200°C/180°C fan forced. Lightly spray eight large 125ml ( 12⁄ cup) muffin pans with oil and line bases with rounds of baking paper. 2 Place flour in a bowl and add butter. Use your fingertips to rub the butter into the flour until mixture resembles coarse breadcrumbs. Make a well in the centre. Add milk and use a flat-bladed knife to mix until a soft dough forms. Divide dough in half. Wrap one portion in plastic wrap and set aside. 3 Using a rolling pin, roll out remaining portion on a sheet of baking paper to a 24 x 40cm rectangle. Cut crossways into 4 rectangles. Spread one rectangle with a little caramel sauce. Place a row of apple slices, overlapping slightly, along top half of pastry. Fold bottom half of pastry up to enclose apple slices (they may protrude from top). Spread with a little more sauce and top with another row of apple slices, overlapping slightly. 4 Starting at one short end, roll up securely to enclose apple. Place in pan. Repeat to make 8 scrolls. Place on a baking tray. Bake for 20 minutes or until golden. Cool in pan for 10 minutes. Loosen with a knife and transfer to a wire rack to cool. Drizzle with any remaining sauce.