These berry and apple scrolls are a brilliant afternoon snack or lunch box filler.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 200°C. Grease a 25cm square cake pan and dust with flour. Combine the flour and sugar in a medium bowl. Add the butter and use your fingertips to rub butter into the flour mixture until the mixture resembles fine breadcrumbs. Add milk and stir until a soft, sticky dough forms.
Turn the dough onto a floured surface and knead for 1 min or until just smooth. Use a rolling pin to roll the dough onto a well-floured surface into a 30cm x 40cm rectangle. Spread with half the jam. Sprinkle the berries and apple evenly over the jam.
Starting from 1 long side, roll up the dough tightly to enclose the filling. Trim and discard the ends. Use a serrated knife to cut the log evenly into 12 scrolls.
Arrange the scrolls, cut-sides up, in the prepared pan. Bake for 30 mins or until scrolls are golden brown and sound hollow when tapped on the tops.
Place the remaining jam in a microwave-safe bowl. Heat in microwave on high for 30 secs or until warm. Brush warm jam over hot scrolls. Set aside in the pan to cool slightly. Serve the scrolls warm or at room temperature.
COOK. STORE. SAVE.
Use any leftover jam and berries to make a batch of Berry Swirl Yoghurt Bark – it’s a fun after-school snack. Find the recipe at coles.com.au/berryyoghurtbark.
COOK IT RIGHT
Buy it right
Look for blueberries that are firm, plump and smooth. A whitish coating is a good thing, too – this is the ‘bloom’, which helps protect the berries.
Store it right
Blueberries keep for longer when they’re exposed to circulating air. Store them, unwashed, in their punnet on a shelf in the fridge.
Cook it right
Adding blueberries to a cake or muffin mix? To prevent the colour running throughout your baked goods, gently fold in just before baking.