Pumpkin, pecan and maple scrolls
The golden brown exterior, deliciously moist texture and creamy filling of these buns, which are laced with a sweet and nutty taste, would entice anyone from bed
300 g, chopped
White self-raising flour
2 cup(s), (300g)
Reduced fat oil spread
⅓ cup(s), (80ml)
½ cup(s), chopped
99% fat-free vanilla yoghurt, sweetened
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave pumpkin until tender. Drain. Mash pumpkin in a large bowl. Set aside to cool completely.
- Add flour, baking powder and spread to pumpkin. Using your fingertips, rub spread and pumpkin into flour until mixture resembles breadcrumbs. Add milk and stir to combine. Turn out dough onto a lightly floured surface. Knead until just smooth.
- Roll dough between 2 sheets of lightly floured baking paper to a 20cm x 30cm rectangle. Sprinkle with pecans, leaving a 1cm border along one long end. Roll up dough from one long end to form a Swiss roll. Place roll on a board, seam-side down. Using a serrated knife dipped in flour, cut the roll into 6 even slices.
- Arrange scrolls in 2 rows, just touching, on prepared tray. Bake for 20 minutes. Brush with syrup and bake for 10 minutes or until golden and cooked through. Cool for 5 minutes on trays. Serve with yoghurt.
TIP: Leftover scrolls can be stored for up to 3 days in an airtight container. Alternatively, label, date and freeze (individually wrapped in plastic wrap or foil) for up to 3 months.