INGREDIENTS

  • 2 sheets shortcrust pastry
  • 400 g canned pie apple
  • 1/2 cup caster sugar
  • 1/2 cup hazelnuts ground
  • 1 cup thick custard
  • 1 egg beaten to coat

 

INSTRUCTIONS

  •           Heat oven to 180C.
  •          Grease and line 2 biscuit sheets or lamington pans with baking paper.
  •          Lay out the sheets of pastry on a lightly floured rolling sheet or greaseproof paper.
  •          Sprinkle nuts evenly over the pastry leaving a space around the edges.
  •          Spread custard over pastry leaving a 10 cm margin around all edges.
  •          Spread mashed apple over the
  •          Sprinkle evenly with caster
  •          Roll pastry from the longer side making sure the filling goes with the roll and doesn't build up.
  •          Dampen edges of pastry and fold the ends in, ensure the crease is underneath.
  •          Cut each roll into 12 equal portions and place on baking trays.
  •          Beat egg and brush over scrolls, sprinkle evenly with remaining caster sugar.
  •          Bake for 15-20 minutes or until golden brown.
  •          Allow to cool slightly then lift onto a cooling rack.