20 apr

Apple Roses

Miss Freda Cameron, Weetangera Branch

SERVES 6

300 g (2 cups) plain flour

2 teaspoons baking powder

2 tablespoons butter, chopped

125 g caster sugar, plus extra, to sprinkle

1 egg, well beaten

500 ml (2 cups) water

2 granny smith apples, peeled, cored and thinly sliced

Preheat oven to 180°C. Grease a 24 x 16 cm (6 cup capacity) baking dish.

Combine flour and baking powder in a bowl. Using your fingertips, rub in butter until mixture resembles breadcrumbs, then stir in 2 teaspoons of the sugar. Add the egg with enough cold water to mix to a firm dough.

Turn the dough out onto a floured surface and lightly knead to bring it together. Roll the dough out to about 4 mm thickness and cut into 10 cm squares. Divide apple slices among the squares, sprinkle with sugar and roll to form log shapes.

Combine the remaining sugar with the water in a saucepan and bring to a simmer. Simmer for 5 minutes.

Place the apple rolls in the baking dish, pour over the syrup and bake for 30 minutes, or until cooked through and sauce is bubbling.