Fruit scrolls for kids

Beetroot dip

You will need ,,,

  • 40g butter

  • ¼ teaspoon ground nutmeg

  • 1½ tablespoons brown sugar

  • 2 teaspoons ground cinnamon

  • 1 small apple (130g), peeled, cored, grated coarsely

  • 1/3 cup (50g) finely chopped dried apricots

  • ½ cup (125ml) orange juice

  • 1 sheet ready-rolled puff pastry

How to make Fruit scrolls:

  1. Preheat oven to moderately hot (200°C/180°C fan-forced)
    Lightly grease oven try

  2. Melt half of the butter in small saucepan; add nutmeg, sugar and cinnamon.

  3. Cook, stirring, over low heat, until sugar dissolves. Stir in apple, apricot and half of the juice; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Remove from heat; stir in remaining juice.

  4. Spread fruit mixture over pastry sheet; roll into log. Cut log into quarters; place on prepared tray, 5cm apart. Brush with remaining melted butter.

  5. Bake, uncovered, about 20 minutes or until scrolls are cooked through.
    Serve hot scrolls with vanilla yogurt or low-fat custard and dusted with sifted icing sugar, if desired.

Serve 4 Per serving 19.2g fat; 1442KJ (344 cal)


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