Apple, Cinnamon & Ginger Scrolls
8
piecesServes
20
minutesPreparation Time
25
minutes OvenCooking Time
Ingredients
- Scroll Dough
- 2 cups whole spelt flour, plus extra for kneading
- 3 tbsp sweetener of choice (sugar or natvia)
- 1 tsp baking powder
- pinch of salt
- 2 tsp McCormick Organic Ground Cinnamon
- ½ tsp McCormick Organic Ginger Powder
- 1 ¼ cups Greek yoghurt
- 1 tbsp milk of choice
- Filling
- 35 g butter softened
- ⅓ cup coconut sugar
- 2 tbsp spelt flour, extra
- 1 tbsp McCormick Organic Ground Cinnamon
- ½ tbsp McCormick Organic Ginger Powder
- 1 tbsp olive oil
- 1 green apple finely diced
- ½ cup crumbled walnuts
- Icing Glaze
- ½ cup icing sugar (could sub monk fruit icing sugar for lower sugar)
- 1 tsp vanilla extract
- ½ tsp McCormick Organic Ground Cinnamon
- 1 tbsp milk of choice
Directions
- Preheat your oven to 195°C (175°C fan forced) and line a round baking pan with baking paper.
- For the dough; In a large bowl combine the flour, sweetener, baking powder, salt and McCormick Organic spices, whisking to combine.
- Add in the yoghurt and mix to bring it together, if the dough is too dry add in the tablespoon of milk as needed. Take it out onto a lightly floured bench and knead just until you have formed a ball.
- Use a floured rolling pin to roll the dough out into an oval shape about ½ cm thick.
- Mix together the filling ingredients and use a knife to spread it out over the dough, sprinkle over the apple and walnuts.
- Roll up from the longest side of dough, gently until you have a long log, use a sharp knife to slice rolls about 2cm thick.
- Arrange the scrolls into the baking tray cut side up and bake for 20-25 minutes or until golden and puffy.
- While baking, mix together the icing glaze ingredients. Allow the scrolls to cool slightly before icing and serving!
