Fruit scrolls

Tamara West

Using a fruit puree adds flavour and sweetness. You can use a fruit jam instead, just cut back the quantity of brown sugar. Makes 8.

Ingredients

2 cups	Flour (Main)
3 tsp	Baking powder
100 g	Butter, cold, cut in small cubes
1	Egg, beaten
½ cup	Milk, full cream
½ cup	Fruit puree, I used Nature's Candy Apricot Puree with no added sugar
½ cup	Brown sugar
½ tsp	Ground cinnamon
½ cup	Sultanas, raisins or currants

Directions

1. Preheat the oven to 200C. Line a swiss roll tin with baking paper.
2. Sift flour and baking powder into a mixing bowl. Add the butter and, working quickly and lightly, rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre.
3. Combine the egg and milk and using a bread and butter knife, stir in the egg and milk using a cutting action until just combined.
4. Turn out the dough onto a lightly floured bench and quickly knead together. Roll the dough into a rectangle, 30cm x 20cm. Spread with the fruit puree and scatter over the sultanas. Mix together the brown sugar and cinnamon and sprinkle over sultanas. Starting at the shortest side, roll up.
5. Cut into 8 even pieces and place in the swiss roll tin just touching each other. Place in the oven and bake for 15-20 minutes until puffed and golden.
6. Remove fruit scrolls from the oven and place in a clean tea towel. Serve warm with butter.