Apple and Cinnamon Rolls

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Pastry Ingredients
250g plain flour
Pinch of salt
150ml warm full cream milk
60g melted butter
Strudel Filling Ingredients
1 tsp vanilla essence
Juice of ½ lemon
150g minced arrowroot biscuits
½ cup Wescobee honey
½ tblsp ground cinnamon
Apple Mixture Ingredients
3 peeled diced Pink lady apples
1 cup sultanas
3 tblsp Wescobee honey
Squeeze of lemon juice
Method
Sift the plain flour and salt into a large mixing bowl.
Make a well in the middle and pour in warm milk and butter. Mix into a soft dough and knead for 5 minutes so it feels soft to the touch.
Cover the dough and rest it for 20 minutes.
Using a rolling pin, roll out the pastry to near paper thin, transfer to a clean tea towel and begin to stretch out with your (floured) hands, the dough to paper thin.
Filling the Rolls Method
Line the pastry with minced biscuit, honey, ground cinnamon and lemon juice.
Then spread the diced apples and sultanas over the filling.
To roll the strudel, pick up one end of the tea towel, like a ‘Swiss roll’, roll the pastry onto itself until you have a strudel.
Transfer the pastry to a lined baking sheet and bake for 35-45 minutes.
Glaze with icing sugar mixed with milk, serve with vanilla ice cream.
Serves Preparation Cooking Time
6-8 Serves 30 minutes 35-45 minutes at 180°C