Quick & Easy

Fruit and nut scrolls

fruit and nut scrolls
18 Item
20M
15M
35M

Ingredients

Pastry
Filling
Apricot glaze
Icing

Method

Fruit and nut scrolls

1.Sift flour and sugar into large bowl, rub in butter. Stir in enough buttermilk to mix to a soft, sticky dough.
2.Turn dough onto floured surface, knead until smooth. Roll dough to 26cm x 36cm rectangle, spread with filling. Roll dough firmly from long side, like a Swiss roll. Cut roll into 2cm slices. Place slices, cut side up, about 3cm apart onto greased oven trays.
3.Bake in very hot oven about 15 minutes. Brush with hot apricot glaze, drizzle with icing.

Filling

4.In a medium bowl, combine all ingredients; mix well.

Apricot glaze

5.In a small pan, combine jam and water; simmer few minutes or until glaze thickens slightly; strain.

Icing

6.In a small bowl, combine icing sugar and water; stir until smooth, pipe or drizzle over scrolls.

If you prefer, you can use 11/4 cups (380g) bottled fruit mince instead of the filling in this recipe.

Note

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