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Pie maker raspberry and Nutella scrolls recipe
Pie maker raspberry and Nutella scrolls recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Quick and delightful dessert made with custard powder and frozen raspberries.
Ingredients:
  • 200g (1 1/3 cups) self-raising flour, plus extra, to dust
  • 10.00 gm custard powder
  • 12.00 gm icing sugar, plus extra, to dust
  • 30g butter, chilled, chopped
  • 125ml (1/2 cup) milk
  • 160g (1/2 cup) Nutella
  • 140g (1 cup) frozen raspberries, thawed
Instructions:
  • Combine the flour, custard powder, and icing sugar in a bowl. Add the butter and rub with your fingertips until evenly mixed. Pour in the milk and mix with a flat-bladed knife until a sticky dough forms.
  • Bring together the dough and transfer it onto a lightly floured sheet of baking paper. Shape it gently into a rectangle. Sprinkle extra flour on a rolling pin and roll out the dough to form a 21 x 27cm rectangle. Use your fingers to tidy up the corners and edges for a neat finish.
  • Spread the dough with decadent Nutella, leaving a 2cm gap along 1 long edge. Sprinkle juicy raspberries evenly on top. Roll the dough into a log starting from the Nutella-covered side, using the paper for assistance, and finish with the seam underneath. Cut the log into 8 even pieces using a serrated knife.
  • Preheat the pie maker. Line each pie maker hole with baking paper rounds and add a dough scroll on top. Cover with another baking paper round. Close the lid and cook for 8 minutes.
  • Remove the scrolls from the pan and place them on a wire rack. Repeat with the rest of the scrolls.
  • Enjoy the scrolls warm or at room temperature, lightly dusted with extra icing sugar.

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