Behold our Apple scroll that we had for dessert.
This one has become a family favourite. It’s from a Woman’s Weekly book called ‘ The Great Dessert Cookbook’ , one that I bought way back in the early 1980’s
In the book it is called a ‘Caramel Apple Ring’, but my boys have christened it Apple Scroll.
It’s basically a sweet pastry dough rolled out to a rectangle. Then a mix of sliced Apple, a squeeze of lemon juice, some caster sugar and cinnamon is placed over the top. It is then rolled up into a long roll, then cut into slices about 7cm. These are then placed in a prepared oven proof dish with the cut side down. I use a ring shaped cake tin.
The tin is prepared with a creamed brown sugar and butter mix which is spread all over the inside of the tin. The cut scrolls are placed into the tin, and it is baked in an oven for about 30 minutes.
It’s best leaving a few minutes before turning upside down, then serve it warm with custard. Yum!
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