We made this Apple Roly Poly dish at the TASTE of Tasmania over new years.  The Taste is Tasmania’s most popular and enduring summer event, with seafood, cheeses, berries, cool-climate wines, boutique beers and ciders and much more, representing regions from right around the state, are on offer at close to 70 stalls located both inside the Princes Wharf No.1 shed, and outside.

The Taste of Tasmania features a fabulous entertainment program, with more than 100 buskers, local musicians and DJs performing throughout the event. It’s awesome and we were lucky enough to cook at it – twice.

These Roly Poly’s was something our grandmother used to make, they are delicious and so easy to whip up.  They make a great dinner party dessert because of how simple they are, but you’ll get a good serving.

We like them served with some pouring cream or ice-cream, but the choice is yours.  Enjoy!

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Jo x

 

February 20, 2018
  • 10m
  • 25m
  • 35m
  • 1

Ingredients

  • pinch salt
  • 120 g butter
  • 260 g milk
  • 350 g SR flour + extra for benchtop
  • Pinch salt
  • Handful sultanas
  • 3 large granny smith apples, peeled, cored and diced
  • 2 tsp. cinnamon
  • Sauce Ingredients
  • 3 tbsp. golden syrup
  • 3/4 c brown or rapadura sugar
  • 2 c boiling water
  • 2 tbsp. butter
  • pinch salt

Instructions

Thermal Cooking Method

  1. Grease a casserole dish with butter, set aside. A pyrex dish is perfect.
  2. Pre-heat oven to 175C.
  3. Add butter (must be soft but not melted), SR flour, salt and milk into your mixing jug. Mix together on speed 4 until it forms a ball. Will take approx 15 seconds.
  4. Once in a ball, it'll be sticky, that's fine. Flour a bench top well, and tip out the dough.
  5. Roll your dough into a rectangle shape about 1/2 cm thick. It'll be quite large, about 40cm wide x 20cm high.
  6. Top with diced apple, cinnamon and sultanas in an even layer.
  7. Roll into a log, like scrolls. Then chop the scrolls about 4cm long. Place these apple side up (like in the photo) and arrange them side by side until your dish is full.
  8. Now make the sauce by stirring all sauce ingredients together until the butter is melted. Reverse, Speed 2. Tip this over the top of your scrolls and place the dish in the oven.
  9. Cook this until it's golden brown on top, approx 25 mins.
  10. Serve warm with pouring cream, or ice-cream.

Traditional Cooking Method

  1. Grease a casserole dish with butter, set aside. A pyrex dish is perfect.
  2. Pre-heat oven to 175C.
  3. Add butter (must be soft but not melted), SR flour, salt and milk into a large bowl or food mixer. Mix together with a wooden spoon or on low to med speed until it forms a ball. Will take approx 15 seconds.
  4. Once in a ball, it'll be sticky, that's fine. Flour a bench top well, and tip out the dough.
  5. Roll your dough into a rectangle shape about 1/2 cm thick. It'll be quite large, about 40cm wide x 20cm high.
  6. Top with diced apple, cinnamon and sultanas in an even layer.
  7. Roll into a log, like scrolls. Then chop the scrolls about 4cm long. Place these apple side up (like in the photo) and arrange them side by side until your dish is
  8. Now make the sauce. Melt your butter and add to a large bowl with all sauce ingredients and mix until well combined. Tip this over the top of your scrolls and place the dish in the oven.
  9. Cook this until it's golden brown on top, approx 25 mins.
  10. Serve warm with pouring cream, or ice-cream.

Nutrition

  • 12