I am always on the look out for ideas for baked treats for the boys (aged 2 and 5 years). Baking is really not my thing (as you would have noticed). I try to stick to easy things – but somehow I tend to over-complicate the process or ingredients. These scrolls could be classed as an example of this, if they were not worth the additional effort – but they are! They are light, lusciously fruity and BOTH kids love them.
This recipe is based on an Italian recipe for Torta di Natale (Christmas Cake) in the book Antonio and Lucia – by Richard Momesso. It is a lovely cookbook full of family recipes from an Australian-Calabrian kitchen.
- 2 and ½ cups plain flour
- ½ cup castor sugar
- rind of 1 lemon finely grated (or chopped)
- 1 teaspoon baking powder
- ½ teaspoon bi carb soda powder
- 100 ml oat milk (or milk/soy milk)
- 2 eggs
- 30 ml oil
- 4 tablespoons shredded coconut
- 4 tablespoons marmalade* peel (*see notes below)
- 1 tablespoon cinnamon ground
- 4 tablespoons chopped pistachio nuts (unsalted)
- ⅔ cup chopped almonds
- juice of 2 lemons
- 4 tablespoons brown sugar (heaped)
- 1 cup pitted dates chopped
- 4 heaped tablespoons warmed honey
- 20 ml warmed honey to brush and serve
- To make the dough add the flour, castor sugar, lemon rind, baking powder and bi carb. together in a mixing bowl and stir to combine
- Add the remaining dough ingredients and stir to combine
- Tip onto a heavily floured board or bench and knead until a smooth dough
- Add the dough to a greased bowl and cover with glad wrap and then a tea towel and allow it to sit undisturbed for about 30 minutes
- Add the filling ingredients to another bowl and stir to combine well
- Divide the dough into handfuls, flatten and pass the dough through the rollers of a pasta machine set to the widest gap once, fold over the dough and then repeat 3x, move the rollers to the next setting and pass it through 2-3 x (with no further folding) and then do the same again after setting the rollers one notch closer. If the dough is getting too long and hard to handle cut it in half and continue with the two halves.
- Once the dough has been rolled, cut it to size using a pasta cutter to approximately 25 cm in length by 5 cm wide. (For me this was cutting the strip that had just been fed through the pasta roller in half)
- Repeat until all of the dough has been rolled and is cut into strips of the approximate size specified.
- Set the oven to 170 degrees
- Use a spoon to add the filling mixture in a thin line down the middle of each piece of dough and start at one end and roll it like a snail shell into a roll. *Do not use too much filling or they will be difficult to roll.
- Place each roll standing up on a lined baking tray
- Add the baking tray to the pre-heated oven and cook for approximately 12 minutes until golden
- Remove from the oven and brush with the warmed honey
- Cool on a cake rack.
- Store in an air tight container and best eaten straight from the oven – or at least within a couple of days
If you do not have access to a pasta roller/machine use a rolling pin to roll the dough into sheets 3 mm thick and use the cutter (or a knife) to cut the dough to the width and length described in the instructions.
Evenly fill all scrolls with the same amount of filling so that they all cook evenly and in the same amount of time
If you run out of filling, spread jam or marmalade down the center of the pastry – I made some using raspberry jam as filling so that my 5 year old could take some as a school snack (eg: minus the nuts)
Pour a cup of tea and grab a scroll. Have a fabulous week. X
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