Name: Fruit and nut scrolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: Pastry; 3 cup (450 grams) self-raising flour; 2 teaspoon caster sugar; 50 gram butter; 1 1/3 cup (330 millilitres) buttermilk, approximately; Filling; 1/4 cup (40 grams) sultanas; 1/4 cup (35 grams) dried currants; 1/4 cup (35 grams) chopped dried apricots; 1/4 cup (50 grams) chopped, seeded prunes; 1 medium apple, peeled, finely chopped; 2 tablespoon flaked almonds; 2 teaspoon grated orange rind; 2 tablespoon orange juice; 1/3 teaspoon ground cloves; 2 teaspoon rum or brandy; 1/4 cup (50 grams) brown sugar; Apricot glaze; 2 tablespoon apricot jam; 2 teaspoon water; Icing; 1/3 cup (55 grams) icing sugar mixture; 1 tablespoon hot water

Fruit and nut scrolls

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Makes 18 Item

Prep

20M

Cook

15M

Total

35M

Ingredients

Pastry

3 cup (450 grams) self-raising flour

2 teaspoon caster sugar

50 gram butter

1 1/3 cup (330 millilitres) buttermilk, approximately

Filling

1/4 cup (40 grams) sultanas

1/4 cup (35 grams) dried currants

1/4 cup (35 grams) chopped dried apricots

1/4 cup (50 grams) chopped, seeded prunes

1 medium apple, peeled, finely chopped

2 tablespoon flaked almonds

2 teaspoon grated orange rind

2 tablespoon orange juice

1/3 teaspoon ground cloves

2 teaspoon rum or brandy

1/4 cup (50 grams) brown sugar

Apricot glaze

2 tablespoon apricot jam

2 teaspoon water

Icing

1/3 cup (55 grams) icing sugar mixture

1 tablespoon hot water

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Fruit and nut scrolls

Filling

Apricot glaze

Icing

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