These scrolls are super tasty and are really easy to make. The scrolls have a dense, buttery texture, and the sweet Pana Cashew & Caramel Spread is balanced by the tartness of the Granny Smith apples. They’ll last for around 3 days in an airtight container - if you don’t eat them all before then!
Vegan Apple Caramel Scrolls
Makes 12 scrolls
Ingredients
For the dough:
2 cups all-purpose flour, plus extra for rolling out dough
2 ¼ tsp baking powder
3 tbsp caster sugar
½ tsp salt
¾ cup plant milk (I use soy milk)
¼ cup vegan margarine, melted, plus extra for greasing
Instructions
- Preheat oven to 180°C.
- Grease and line a 20cm square baking pan.
- Whisk together flour, baking powder, sugar, and salt in a large bowl.
- Add milk and margarine and fold with a spatula until just combined.
- Knead the dough on a floured surface for 2 minutes. The dough should be slightly sticky, but add a bit more flour if it is too sticky.
- Allow the dough to rest for 10 minutes, then roll it out into a 25cm x 35cm rectangle.
- Spread the Pana Spread evenly over the dough, then sprinkle the diced apple over the top.
- Pick up one of the longer edges and roll the dough into a log.
- Cut the dough into 12 even slices with a sharp knife and arrange the slices face up in the baking pan.
- Bake for 30 minutes until a light golden brown.
- Allow to cool for at least 10 minutes before serving.
