bake me happy! Ap­ple scrolls.

These stun­ning ap­ple scrolls are sur­pris­ingly sim­ple and al­most too pretty to eat! - - THIS MONTH -

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.

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