Cinnamon and Pecan Scrolls
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Serves: 16 - 18
Prep: 30 minutes
Cook: 25 minutes
Ingredients
100 g Butter
110 g Self Raising Flour ( 1 Cup)
Pinch of Salt
250 g Milk (1 Cup)
55 g Cream (1/4 Cup)
1 teaspoon Vanilla Essence
60 g Unsalted Butter (1/4 Cup)
50 g Natvia (1/4 Cup)
2 teaspoon Cinnamon
35 g Pecans (1/4 Cup)
Milk, for brushing
Method
- Combine the butter, flour and salt in a food processor and blitz until it resembles breadcrumbs.
- Add the milk, cream and pulse until the dough just starts to come together
- Knead briefly until smooth before rolling out to 30x25xm rectangle
- Beat the butter, Natvia and cinnamon until light and creamy. Spread over the dough. Sprinkle over ¾ of the pecans. Roll the dough up lengthways and then slice into 16-18 pieces. Place evenly on a baking paper lined tray. Brush with milk and sprinkle with extra pecans
- Bake for 20-25 minutes.
- Serve warm.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 7.5g | 1.7g | 10.8g | 561 | 135 | 40g |
