Baked apple roly-poly

Baked apple roly-poly

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Pastry

Ingredients

Quantity Ingredient
225g self-raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1 tablespoon butter
4 tablespoons iced water

Filling

Quantity Ingredient
3 cooking apples, peeled, cored and thinly sliced

Syrup

Quantity Ingredient
165g caster sugar
60g butter
1 cup boiling water

Method

  1. Preheat the oven to 180°C. Grease a large, shallow ovenproof dish about 30 cm x 20 cm.
  2. To make the pastry, sift the dry ingredients together, rub in the butter with your fingertips and mix in enough water to make a soft dough. Roll out the pastry to a rectangle about 30 cm x 18 cm.
  3. Spread the apples over the pastry and shape the roly-poly by rolling it up from the long side like a Swiss roll. Lift into the prepared dish, seam side down.
  4. Mix the syrup ingredients until the sugar is dissolved and pour over the roly-poly.
  5. Bake for 1 hour, basting the roly-poly every 10 minutes with the syrup. Serve hot, cut into slices, with custard or cream.

Variations

  • Jam or golden syrup roly-poly

    Follow recipe for Baked apple roly-poly, but substitute about 1/2 cup jam or golden syrup for the apples. Roll out the pastry fairly thinly.

    Fruit roly-poly

    Follow recipe for Baked apple roly-poly but substitute 3/4 cup dried fruit for the apples.
Tags:
baking
bakery
margaret
fulton
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