- For the filling
- 4 apples - cored and cut into small cub (we love Jazz apples)
- 50g butter (we love Anchor)
- 1 tsp ground cinnamon
- 1 packet biscuits - crushed, we used gingernut
- For the buns
- 550g Chantal Organics White Flour
- 2 tsp Chantal Organics Baking Powder
- 2 tsp Chantal Naturals Sea Salt Fine
- 2 tsp cinnamon
- 230g butter - cubed (we love Anchor)
- 280ml milk (we love Anchor)
- extra flour for rolling
- extra butter for greasing the tin and brushing the scrolls
- extra biscuit crumbs mixed with sugar and cinnamon to sprinkle on top
- We baked these scrolls in a Le Creuset 12 cup muffin tray.
Make the apple filling. Stew the apples, butter and cinnamon in a small saucepan over medium heat until soft, sticky and the liquid is reduced as much as possible. Mash the apples with a fork then set aside to cool completely - best to be refrigerated until adding to the pastry.
Heat the oven to 200C and grease a 12 hole muffin tray with melted butter.
Make the scroll dough. In a stand alone mixer with a paddle attachment, pulse process the dry ‘bun ingredients’ with the cubed cold butter until you have a fine crumb. Add the milk and continue to process until a dough is formed.
Tip the dough out onto a lightly floured surface and give it a gentle knead for 1 minute then leave to rest for 10 minutes.
Roll out the dough into a rectangle roughly 5mm thick. Spread the cold apple mixture all over the dough and sprinkle with biscuit crumbs.
Roll the long side away from you tightly to form a spiral roll.
Cut into 12 even slices and place each piece into the muffin tin, spiral facing up. Brush the top with melted butter.
Bake in the oven for 25-30 minutes or until golden.
Sprinkle some biscuit crumbs mixed with sugar & cinnamon while they are still hot.
Best served warm!
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