Monday, February 28, 2011

Carrot and Apricot Slice

My Mum is in what I call her 'cake-loving' phase at the moment.  She isn't a big cake eater (weird, right?) but she will randomly have cravings for certain cakes.  Of course, I'm only too happy to cater to these cravings; which is exactly what I did today.  You see, for the past few days she has purposely left this magazine out on the kitchen bench on the exact same page for me to see.  Finally I looked at it today and noticed it was a recipe.  Go figure.  She had layed it out purposely for me  in the hope that I would bake it to satisfy her craving.  I think that this cake-cross-slice will definitely do the job.  The texture is divine; so soft and moist.  And the hint of cinnamon admist the carrot and apricot is such a good combination too.

1 1/2 cup plain flour
1/2 tsp ground cinnamon
1/3 cup brown sugar
2 generous cups grated carrots (about 2 medium carrots)
1/3 cup dried apricots, chopped
1/2 cup light olive oil
2 eggs
1/2 tsp vanilla extract

Ingredients for Icing

1 cup icing sugar
2 tsp soft butter
2 tbsp lemon juice
2 tbsp desiccated coconut

Preheat the oven to 180 degrees and grease and line 18cm x 28cm slice tin.  In a bowl, sift together the flour and cinnamon.  Mix in the sugar, carrot and apricot.  Make a well in this mixture.  In a separate bowl, whisk together the egg and oil and vanilla.  Pour this egg-oil mixture into the well of the dry mixture.  Fold together until just combined then spoon into prepared tin.  Smooth mixture in the tin.  Bake for 25 minutes or until golden and firm to a gentle touch.  Once cooled, prepare icing.  Sift icing sugar in a bowl and add butter and lemon juice.  Mix with a spatula or spoon until smooth.  Spread over slice and sprinkle with coconut.  Leave to set then cut into squares to serve.

Friday, February 25, 2011

Mini Chocolate Eclairs filled with Pistachio Buttercream

I have come to the conclusion that French sweets are the ultimate pleasure.  I guess that's why I started this blog and why it has a French influence.  Think about it, the French have les croissants, la croquembouche, la crème brûlée and the list goes on and on.  My favourite, since I was a child, have been eclairs (or maybe profiteroles).  And since I saw an image of some eclairs filled with a thick nutty buttercream, I knew I had to recreate that myself.  These eclairs are incredible, irresitable and deserving of every other positive adjective. 

Ingredients for Choux Pastry
200ml water
2g caster sugar
1g sea salt
100g unsalted butter
175g 00 [bakers] flour, or alternatively plain flour
4-5 eggs [approx 60-70g)

Method for Pastry
Place cold water, salt and sugar in a pot; bring to a gentle boil. Meanwhile cut the butter into 1cm dice cubes and add to pot so butter just melts as water approaches gentle boil (should be around 98 degrees). At that point add all of the sifted flour. Mix immediately over low heat with wooden spoon. Dough will come away from sides of pot and develop a gloss; cook in order to bind for about 2-3 minutes. You will know roughly when it is glossy, bound and steam is coming off mixture. Remove from heat, keep stirring for 2 minutes off the heat to let it cool slightly. A trick to test if it's cool enough is to touch with your fingers and if they don't hurt/burn then it's fine. This is important otherwise the eggs, which are now to be added, will simply scramble. Add 1 of the eggs, and incoroporate thoroughly. Then add another, and incorporate. Keep going until all eggs are in and the mixture is not to dry or stiff. A trick to testing if the choux pastry is going okay is to see if it slowly falls off the spoon when held up in the air over the bowl. The paste should ultimately be a piping consistency ie. hold up on the tray. Line a tray, pop the paste in a piping bag and start piping into medium strips (eg. 8cm-10m long). Use a 8-10mm straight nozzle in the piping bag and water to smooth any mishapen strips. Bake at 190 degrees in moist oven until fully risen, 8 or so minutes. When I say moist - spray your oven with some water from a bottle before poping the tray in. Alternatively pop a small stainless steel bowl full of water at the bottom tray of your oven. Now you need a dry oven to colour the pastry for another 6 minutes or until golden in colour then drop temperature to 140-150 degrees to dry out inside of pastry, another 10-15 minutes necessary baking time. Remove and place on cooling rack. 

Ingredients for Pistachio Buttercream
125g unsalted butter
1 1/2 cup icing sugar
85g pistachios
2 tsp milk

Firstly you need to prepare the eclairs.  Cut all the eclairs in half horizontally (as pictured) and set aside.  Place pistachios in a food processor and process until half finely crumbed, half chunky; set aside.  In a bowl, beat together the butter and 1/2 the sugar.  Add the milk gradually and beat.  Add remaining icing sugar and beat until smooth. Fold processed nuts through buttercream.  Place into piping bag and pipe onto the eclair and sandwich it with the other side. 

Ingredients for Chocolate Topping
150g lindt eating chocolate, chopped
1 tbsp unsalted butter

Melt ingredients together in microwave or in a bowl which is placed over a saucepan which is filled with water.  When ingredients are melted and combined, smooth the topping over the eclairs (as pictured).  Serve

Ps. I'm sharing this at Sweet as Sugar Cookie's Sweets for Sunday #6! Do you have anything to share?

Miam miam!

Thursday, February 24, 2011

Vanilla Custard Kisses

When I first saw this recipe in my Women's Weekly "Cakes" book, I thought that it was a recipe for "Whoopie Pies." Whoopie Pies are unknown in Australia, in fact, I only learnt about them through blogging.  So it follows that when I actually baked them, they were not a whoopie pie at all.  Instead, they are a delicious cross between biscuit and cake; a borderline "Melting Moment" if anything.  I really like these little kisses because you can just pop one in and not feel weighed down or guilty.  They are, however, really yummy so who can really ever stop at one?

125g butter, softened
1/2 cup caster sugar
1 egg
1/3 cup plain flour
1/4 cup self-raising flour
2/3 cup cornflour
1/4 cup custard powder
1 tsp vanilla extract

Ingredients for Vienna Cream Filling
60g butter, softened
3/4 cup icing sugar
2 tsp milk

Preheat the oven to 160 degrees (fan-forced) and grease 2 oven trays.  Beat butter and sugar with electric mixer until smooth and creamy; beat in egg.  Stir in sifted dry ingredients in 2 batches.  Spoon mixture into piping bag fitted with 1cm tube.  Pipe 3cm diameter rounds of mixture, about 3cm apart, onto trays.  Bake for 10 minutes or until golden or golden brown for a crunchier biscuit.  Loosen and then let cool on trays.  Meanwhile make vienna cream by beating the butter until white as possible, then beating in half the icing sugar; beating in the milk, and then the rest of the icing sugar.  Sandwich the cold cakes with vienna cream and dust with extra sifted icing sugar if desired.

Chocolate Pepppermint Slice

This is yet another dessert I made for my "Girl's Night" sleepover. It has now become one of my most favourite sweets; I've made 2 separate batches in the past 3 days!  The funny thing is I never would have considered peppermint as one of my favourite things in a dessert.  I'd much rather custard or caramel or nuts.  But for some reason this is so tempting, so addictive and so refreshing.  The hard crack of the thick chocolate topping makes it really addictive; you want to continue to chomp away at it just so you can hear that drool-worthy crack of cold set chocolate.  And then there's that refreshing layer of peppermint filling which is soft-set and almost fluffy.  You truly can't fault this recipe and that's why I had to share it with you instead of baking it by myself twice..

Ingredients for Base
3/4 self-raising flour
1/4 cup unsweetened cocoa powder
1/2 cup desiccated coconut
1/4 cup sugar
140g unsalted butter, melted
1 egg, light beaten

Ingredients for Peppermint Filling
1 1/2 cups icing sugar, sifted
30g white vegetable shortening (copha), melted 
2 tbsp milk
1/2 tsp peppermint essence

Ingredients for Chocolate Topping
185g dark chocolate, chopped
30g white vegetable shortening (copha)

Method for Peppermint Slice
Preheat the oven to 180 degrees and lightly grease a 28cm x 18cm shallow baking tin.  Line in the tin with baking paper, making sure the paper overhands the two longer sides.  This makes it easy to lift the cooked slice out of the tin. Sift the flour and cocoa into a bowl.  Stir in the coconut and sugar, then add the butter and egg and mix well.  Press the mixture firmly into the tin.  Bake for 15 minutes, then press down with the back of spoon and leave to cool.  For the peppermint filling, sift the icing sugar into a bowl.  Stir in the shortening, milk and peppermint essence.  Spread over the base and refrigerate for 5-10 minutes, or until firm.  For the chocolate topping, put the chocolate and shortening in a heatproof bowl.  Half-fill a saucepan with water, bring to the boil, then remove from the heat.  Sit the bowl over the saucepan, making sure the base of the bowl does not touch the water.  Stir occassionally until the chocolate and shortening have  melted and combined, then leave for 4-5 minutes until slightly thickened.  Spread evenly over the fillling.  Refridgerate the slice for 20 minutes, or until the chocolate topping is firm.  Carefully lift the slice from the tin, using the paper as handles.  Cut into pieces with a warm knife to give clean edges.  Store in refridgertor.  makes 24 pieces.

Tuesday, February 22, 2011

Caramel Choc-Chip Mud Cakes

I recently had a girl's night sleepover with my highschool friends as a way to celebrate the end of holidays and beginning of uni.  I knew immediately that chocolate needed to be on the dessert menu.  So when I came across this recipe within my Women's Weekly "Cake" cookbook I knew they would perfectly fulfil our mandatory chocolate consumption.  They contain not only milk chocolate, but also white chocolate which is melted with golden syrup and brown sugar to create a subtle caramel flavour.  And as all good mudcakes are, these turned out moist, dense and ever so tempting.


90g white eating chocolate, chopped corsely
90g unsatled butter, chopped coarsely
1/2 cup firmly packed brown sugar
2 tbsp golden syrup
1/2 cup milk
3/4 plain flour
1/4 cup self-raising flour
1 egg
2-3 tbsp milk chocolate chips, frozen

Preheat oven to 140 degrees (fan-forced) and grease a friand pan; line bases with baking paper.  Stir white chocolate, butter, brown sugar and syrup and milk in a saucepan over low heat until smooth.  Cool for 15 minutes.  Whisk sifted flours and egg; stir in chocolate bits.  Divide mixture among pan holes.  Bake for 25 minutes.  Stand cake in pan for 5 minutes; turn top-side up onto wire rack too cool.  Serve.

Saturday, February 19, 2011

Fruity Crumble Slice

I'm currently experiencing a slow Sunday.  The weather is warm and has put me into a sleepy and slow state.  I feel like this is the perfect home-made treat to nibble on with friends and family who pass by.


3/4 cup self-raising flour
3/4 cup plain flour
1 cup desiccated coconut
200g unsalted butter
50g unsalted butter, extra, for crumble
3/4 cup soft brown sugar
410g tinned pie apples
40g rolled oats
40g sultanas
1/4 tsp ground cinnamon

Preheat the oven to 180 degrees (fan-forced) and grease and line a 27 x 18cm shallow rectangular baking tin.  In a bowl, sift the flours and combine; add the coconut.  Combine 200g of butter along with the sugar in a saucepan, on low heat until the butter melts.  Remove from heat and pour into the flour mixture.  Using a wooden spoon, stir until well combined.  Reserve 1 cup of the mixture.  Press the remaining mixture into the prepared tin.  It may look as though you don't have enough, but it will press out to form a thin base. Bake for 10 minutes and leave to cool completely.  Spread the apple pieces (you can chop them smaller if needed) over the base.  The base won't be entirely covered (depending on your apple chunk size).  Combine the reserved 1 cup mixture with the 50g of butter, the oats and the sultanas.  Using your fingertips, crumble this mixture over the apple. Dust with cinnamon.  Bake for 20 minutes, or until crumble is golden brown.  Cool, lift from tin, and cut into squares.  Store for 2 days in container, or leave in fridge and watch it disappear quickly.  Serve alone as a slice; or warm it up and eat along with custard.

Friday, February 18, 2011

Chicken Kofta with Red Capsicum and Walnut Sauce

Kofta refers to a Middle Eastern or Asian style meatball.  My family often ask me for this dish and I'm only too happy to oblige because it's so quick and easy to prepare.  The chicken kofta serves well with crispy baked potatoes, a salad, and of course, the walnut and capiscum sauce.  In fact, the walnut and capscium sauce is especially versatile.  Not only is it perfect in this dish - either with the meat or dolloped onto the crsipy potato - but it is also ideal to have as a light snack with toasted turkish bread. 
Makes roughly 12 +

Ingredients for Kofta
700g chicken mince
1 large brown onion, chopped finely
1 1/2 stale breadcrumbs (freshly made, not packet made)
1 egg
1/4 cup chopped fresh coriander
1/2 tsp gruond cinnamon
3 tsp ground cumin
1 generous pinch paprika
+ crispy baked potatoes, to serve
+ green salad, to serve

Method for Kofta
In a bowl, combine the chicken mince, onion, breadcrumbs, egg, coriander and spices.  Get handfuls of the mixture (roughly 1/4 cup worth) and shape into slightly flattened sausage shapes.  Insert skewer.  Make all koftas.  Place koftas on tray; cover and refridgerate for 10 minutes.  After 10 minutes, cook koftas in a pan until cooked through, say 15 minutes.  Serve with walnut sauce, crispy potatoes and salad. 

Ingredients for Red Capsicum and Walnut Sauce
2 medium red capiscums
1/3 cup walnuts
2 tbsp stale breadcrumbs (freshly made, not packet made)
2 tbsp lemon juice
1/2 tsp ground cumin
2 tbsp olive oil

Method for Red Capsicum and Walnut Sauce
Quarter capsciums; discard seeds and membranes.  Cook on a heated oiled grill plate, skin-side down, uncovered, until skin blisters and blackens.  Remove from grill. Cover capscium pieces with plastic wrap or paper for 5 minutes; peel away skin.  If skin doesn't peel away, you haven't cooked capscium enough.  Blend or process capscium with remaining ingredients for sauce until smooth.

Wednesday, February 16, 2011

Lemon Curd Filled Friands

Can there be too much of a good thing?
When it comes to these Lemon Curd Filled Friands, I revel in their indulgent excess.  I was in awe of the moist and soft friand which, of course, was delicious plain and untouched.  But then, when it sandwiched a thick layer of silky lemon curd and crunchy flaked almonds - deliciousness took on a whole new meaning.  Friands are a popular little cakes, "des financiers," in France.  I'm not sure whether Parisian pastry chefs would be delighted or disgusted with my indulgent creation; but rest assured I was firmly the former as I lathered my friand in lemon curd.

Ingredients for Friand
6 eggwhites
185g unsalted butter, melted
120g ground almonds
240g icing sugar, sifted
75g plain flour, sifted
1 tbsp lemon zest
1 tbsp lemon juice

Method for Friand
Preheat the oven to 180 degrees (fan-forced) and grease a friand tray.  Place egg whites in a bowl and whisk them with a fork until they are combined and bubbly.  Add butter, almonds, icing sugar, flour, zest and juice; mix to combine.  Divide mixture among tins and bake for 20 - 25 minutes.  Makes roughly 10.

Ingredients for Lemon Curd Filling
Zest of 1 large lemon
Juice of 1 large lemon
1/2 cup caster sugar
75g unsalted butter, chopped
2 eggs
+ 1/2 cup flaked almonds

Method for Lemon Curd Filling
Combine the zest, juice, sugar and chopped butter in a 1L microwaveable bowl (lid required).  Add 2 eggs to this mixture and whisk together.  Cover and microwave and high (800 watts) for 3 minutes, whisking every minute.  Chill to thicken; roughly 2 - 3 hours.  Once lemon curd has thickened completely, you can begin to assemble the filled friands.  Take a friand, cut it in half (horizontially) and spread a thick layer of lemon curd on one of the insides of the friand.  Sprinkle flaked almonds on top of this lemon curd layer.  Replace the top of the friand over this filling.  Continue until all friands are filled.

Just try not to get carried away...

Tuesday, February 15, 2011

Zucchini and Bacon Quiche

The recipe was written by my Grandmother and today still retains its dinner-dish appeal. I can understand why - it is healthy and filled with vegetables (though, even they are hidden from suspecting children), it is delicious and it can be prepared in a matter of minutes.  
Makes 2 quiches; which yields 8 generous servings.

6 shortcut rashers bacon, diced
2 onions, peeled and diced
1 clove garlic, minced
5 large zucchinis, grated
3 large carrots, grated
1/2 cup low fat cheese, grated
7 eggs
1 cup self-raising flour


Preheat oven to 180 degrees (fan-forced) and lightly grease, with spray oil, 2 round 20cm-wide quiche dishes. In a small saucepan, cook the onion and garlic; stirring until onion softens. In a separate saucepan, cook the bacon until cooked but not crispy.  Set both saucepans aside.  In a large bowl, combine the grated zucchini, carrot, cheese, cooked bacon and cooked onion. In a jug, beat together the eggs until light with a whisk.  Pour eggs into zucchini mixture and stir with spoon to combine.  Sift flour over this and stir again until well combined. Pour mixture evenly into prepared dishes.  Bake in oven for 40 minutes, or until golden brown.

Monday, February 14, 2011

Two-Tone Butterfly Biscuits

Inspired by my time in the country with my Nanna, I decided today to make some butterfly-shaped biscuits.  Maryborough may well be a quiet little town but it has a lot of interesting wildlife and fauna.  In fact, my Nanna used to live on, and manage, a Rose Farm in Maryborough.  I loved running around her farm with her dogs and perhaps spotting the occasional kangaroo.  And of course, admist all her beautiful roses you can imagine there were plenty of butterflies, grubs and insects.  So today I flicked through my cookbook and came across a recipe called "Two-tone biscuits" involving both a chocolate and vanilla dough.  What better insect is there to embody the two-tone style biscuit than a beautiful butterfly?
Makes rougly 25. 

125g unsalted butter
3/4 cup icing sugar
1 egg
1 2/3 cup plain flour
1 tbsp cornflour
2 tbsp cocoa powder
50g dark chocolate, melted

Preheat the oven to 180 degrees (fan-forced) and prepare to baking trays.  Using electric beaters, beat together the butter and sugar until light and creamy.  Add egg and beat until smooth.  Add sifted plain flour and cornflour and mix with spoon until well combined.  Divide the mixture evenly and place into 2 separate bowls.  Only add cocoa powder and melted chocolate to one portion of dough; mix well.  Wrap the dough portions separately in plastic wrap and refrdigerate for 30 minutes, or until firm. 
Roll dough portions separately between sheets of baking paper or on a floured surface; about 5mm thick.  Use two different sized cookie cutters (but same shape eg. 2 butterflies, one being large, one being small).  Cut large shapes from each sheet of dough, then take the smaller cutter and cut a shape from inside the large dough shape; swape inner shapes and assemble to make two-tone biscuits.  Place on prepared tray and bake for around 12 minutes, or until just golden.  Cool on tray. Store in airtight container for up to 4 days.  Recipe from Homestyle Cookies, Muffins + Cakes.

Nanna and her roses circa. 1960

2011, Rose Farm - new owners - but still a nostalgic visit for me.

Valentine's Day Chocolate Cake

Despite all odds, love prevails! Well at least, when love is in the form of a cake it is guaranteed to do so.
I've spent the past few days with my Nanna in Maryborough.  We've been speaking chinese (badly, on my behalf), eating, gardening and shopping.  Today, on St Valentine's Day, I made the journey back home.  As soon as I hopped off the cramped train, I was off to the supermarket to get my cake ingredients.  Yes despite my tiredness, I felt compelled to get my "baking" fix as soon as possible, as well as satisfy my desire to make a "Valetine's Day" themed cake. A few hours later, I had my cake in the oven and sugar covered pink petals in hand.  But then trobule struck.  My sugar had gotten clumpy because of humidity.  Worse, still, the top layer of my cake crumbled when I went assemble it.  But as I said - love prevails when it comes to baking - so I quickly cut the bottom layer again into 2; filled it with strawberries and cream, and topped it with chocolate and sugar petals.  Valetine's Day success guaranteed.

Ingredients for Cake
185g unsalted butter
330g caster sugar
2 tsp vanilla extract
3 eggs, room temperature
75g self-raising flour
225g plain flour
1 1/2 tsp bicarbonate soda
90g unsweetened cocoa powder
280mL buttermilk (or half greek yoghurt/half milk)
+ love heart shaped tin

Ingredients for Icing
1 1/2 cup icing sugar
2/3 cup quality cocoa
2 tbsp milk
2 tbsp butter, soft

Ingredients for Filling
125mL thickened cream, whipped
8 strawberries, halved and hulled

Ingredients for Sugar Petals
12-14 pink petals, non toxic
1 egg white
1/4 cup caster sugar
+ tray

Method for Cake, Icing and Assemblage
Preheat the oven to 180 degrees (fan-forced) and grease and line a love heart shaped tin.  In a bowl, beat together the butter and sugar.  Beat in the vanilla.  Add the eggs one at a time, beat well after each addition.  Sift flour, bicarb soda, cocoa powder over this egg/butter mixture.  Don't stir yet.  Pour in the buttermilk; now stir all with a metal spoon or electric mixer.  Spoon smooth mixture into tin.  Bake for 1 hour 15 minutes.  Leave cake in tin for 5 - 10 minutes.  Carefully lift out.  Once completely cool, cut the cake in half to form 2 separate cakes.  Meanwhile, make icing (method below) and whip the cream.

To make the icing, beat together all ingredients until smooth.

To whip the cream, beat with cold mixer and cold bowl until thickened.  Approx 5 min.

To assemble, lay one of the chocolate sponge on a plate.  Top this with whipped cream.  Lay the halved strawberries on top of the cream; ensure some strawberries can be seen from the edge.  Now place next chocolate sponge layer on top.  Smooth the chocolate icing on top of this layer.  Top with pink sugar petals (method below).

Method for Sugar Petals
Lay a small baking tray out and cover with baking paper.  Get 12 - 14 pink petals and brush each one with egg white; both side.  Sprinkle with caster sugar until completely covered; tap excess off.  Lay on tray for a few hours (or overnight) in a dry, warm place.  Petals should harden.  Top chocolate layer cake with pink petals. 

Would you like a corner piece? Cream? Strawberry? The lot?
Happy Valentine's Day to my dear readers!

Sunday, February 6, 2011

Peanut Butter and Honey Biscuit with Peanut Glaze

Peanut butter is another ingredient that I don't often bake with. Do you? It really worked wonderfully in these little biscuits. The biscuit itself is simple with a slight hint of peanut butter. What really sets them off is the sweet glaze and the studs of roasted peanuts.

Ingredients for Biscuit
1 1/2 cup plain flour
1/2 self raising flour
1 cup rolled (porridge) quick oats
125g unsalted butter
1/2 cup caster sugar
1/3 cup honey
2 tbsp crunchy peanut butter

Ingredients for Glaze Topping
3/4 cup icing sugar
25 unsalted butter, melted
1 tbsp water
1 cup roasted unsalted peanuts, finely chopped

Preheat the oven to 180 degrees (fan-forced) and line 2 baking trays.  Sift the flours into a bowl and stir in the oats; set aside.  In a saucepan, combine the butter, sugar, honey and peanut butter and stir over medium heat until melted together.  Add this to the flour and oat mixture; stir until combined.  Roll heaped tablespoons of mixture into balls.  Arrange on prepared trays and press lightly to flatten.  Bake for 10 minutes.  Cool on trays.  To make the topping, combine icing sugar, butter, and water in a bowl.  Stir until smooth.  Dip top of cookies in glaze topping and then dip them into the finely chopped nuts.  Let glaze and nuts set; then serve.

Saturday, February 5, 2011

Greek Lemon and Almond Scrolls

I've made these countless times over the past few weeks but each time have failed to photograph them! They disappear so quickly.  The filling, which is enrobed in a flaky pastry, has a perfect balance between lemon and sweetness.  This recipe makes 4 individual scrolls so be sure to get your fair share!

2/3 cup ground almonds
1/3 flaked almonds
175g icing sugar
1 tbsp rosewater
1/2 tsp vanilla extract
1 tsp lemon zest
1 egg white
12 sheets filo pastry, thawed
+ olive oil, for brushing
+ ground cinnamon, to serve
+ icing sugar, to serve

MethodPreheat the oven to 180 degrees (fan-forced) and grease a baking tray.  In a bowl, combine the ground and flaked almonds with the icing sugar.  In a seperate bowl, lightly beat the egg white with a fork before adding to the almond mixture.  Add in the lemon zest, vanilla and rosewater to the almond mixture; stir to combine until a paste forms.  To make the first scroll, lay down 3 sheets of filo pastry on a bench.  Brush them with olive oil.  Along the longest side, place 1/4 of the mixture in a strip.  Now roll up this strip so you have a long sausage like shape.  Brush with extra olive oil.  Now shape the long sausage shape into a coil.  Place on the tray.  Continue to use mixture and filo sheets (remember, 3 sheets per scroll) until you have 4 scrolls on the tray.  Bake in oven for around 30 minutes.  Serve with cinnamon and icing sugar sprinkled on top.  And if you're feeling extra-indulgent, dip the scroll in some thickened cream.

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