New Idea Food
If you ask me, I think scrolls are hard to say no to – their size means you get the perfect amount of flavour in every bite.
Luckily for me, I got to try these delicious Pecan Pie Scrolls when they were baked and photographed for our magazine.
As a lover of pecans, their crunch complemented the softness of the dough, and sweet filling.
If you want a special tip when you make these scrolls, process the flour, baking powder, sugar and butter in a food processor, then transfer the mix a large bowl and stir in the milk.
Want to try some of our other sweet scroll recipes? I highly recommend these 20-Minute Hazelnut Tiramisu Scrolls, and our Iced VoVo Scrolls.
Ingredients
Method
Line 10 holes in a 12-hole muffin pan (¹⁄³-cup capacity) with paper muffin wraps.
CINNAMON BUTTER: Beat all ingredients in small bowl with a hand-held electric mixer until very light and fluffy.
Sift flour and baking powder into a bowl. Stir in sugar. Rub in butter with your fingertips to form fine crumbs. Make a well in centre. Using a flat-blade knife, gently stir in milk until mixture comes together to form a dough, adding a little extra milk if needed.
Turn dough out onto a lightly floured surface. Gently knead into a smooth ball. Using a lightly floured rolling pin, roll out to a 25cm x 35cm rectangle. Spread with cinnamon butter, leaving a 1cm border.
Starting from one long side, roll up dough firmly to form a log. Trim ends. Cut into 10 even slices. Place slices, cut-side up, in muffin wraps. Brush tops with a little extra milk.
Cook in a 180°C (fan-forced) preheated oven for 15-20 mins, until golden brown. Cool in pan for 10 mins. Transfer scrolls to a wire rack.
TOPPING: Meanwhile, combine syrup, sugar, butter and ¹⁄³ cup water in a small saucepan. Bring to boil. Boil for about 12 mins or until reduced and slightly thickened. Remove from heat. Stir in pecans. Cool to warm. Spoon warm topping over warm scrolls.
Serve warm.
