Found this recipe on the wrapper of a tin of Golden Circle pineapple pieces.
This makes 10 scrolls
Preheat your oven to 200deg C
Combine 1 x 825 gm can of pineapple pieces...drained
1/2 cup of brown sugar
2 tsp of ground cinnamon
Mix well and set aside.
Combine 3.5 cups of S.R. flour and 60 gm of softened butter or margarine by hand till the mixture resembles fine breadcrumbs.
Add 1.5 cups of milk and mix in to a dough , turn out onto floured surface and knead until smooth.
Roll the dough out into a 30cm x 40 cm rectangle .
Spread the filling evenly over the dough...leave a 2cm border around the edges .
Starting from the long side , roll the dough up tightly.
Cut into 10 even scrolls.
Arrange scrolls on a lined oven tray.
Brush with extra milk and sprinkle with 2 tbs of sugar.
Bake for 25 minutes or until golden brown .
Stand for 5 minutes before serving
This makes 10 scrolls
Preheat your oven to 200deg C
Combine 1 x 825 gm can of pineapple pieces...drained
1/2 cup of brown sugar
2 tsp of ground cinnamon
Mix well and set aside.
Combine 3.5 cups of S.R. flour and 60 gm of softened butter or margarine by hand till the mixture resembles fine breadcrumbs.
Add 1.5 cups of milk and mix in to a dough , turn out onto floured surface and knead until smooth.
Roll the dough out into a 30cm x 40 cm rectangle .
Spread the filling evenly over the dough...leave a 2cm border around the edges .
Starting from the long side , roll the dough up tightly.
Cut into 10 even scrolls.
Arrange scrolls on a lined oven tray.
Brush with extra milk and sprinkle with 2 tbs of sugar.
Bake for 25 minutes or until golden brown .
Stand for 5 minutes before serving
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