Wednesday, February 8, 2017

Blueberry & Ricotta Scrolls

A fan of the IQS books, on a recent trip to Coles I stumbled upon a New Idea recipe magazine titled 'You Won't Believe It's Sugar Free".





The first recipe I honed in on was Blueberry & Ricotta Scrolls, as I've made similar non 'sugar free' versions before.



This recipe is so quick & easy & if - like me - you have a child who doesn't like blueberries, they can easily be substituted out with another fruit.



Both times I have made this recipe I whipped up a double batch of the dough, which I halved, and made one tray of blueberry scrolls & one tray of sultana scrolls.



Single batch recipe:

2 1/4 self raising flour
1/3 Natvia
75 grams unsalted butter, chopped
1/4 cup of milk
Extra self raising flour for dusting
250 grams ricotta cheese
1 cup of frozen blueberries (or other fruit)
Milk to baste


1. Combine flour & 2 Tbs of Natvia in a large bowl. Add butter. Rub until your mixture resembles breadcrumbs.

2. Make a well in the centre. Add the milk & gently stir with a butter knife until mixture just comes together to form a dough (should look nice and airy).

3. Lightly dust bench with extra flour. Turn out dough. Gently knead until smooth. Roll out into a rectangle approx 25cm x 35 cm.

4. Place ricotta & remaining Natvia in a bowl. Stir until smooth. Spread evenly over dough. Sprinkle with blueberries.

5. Starting from one long edge, roll up dough firmly to form a log. Cut into 12 even slices.

6. Arrange slices, cut side up & side by side (a bit like scones) to form a round on an oven tray lined with baking paper. Brush lightly with milk.

7. Cook in a hot oven (200C) for 25 to 30 mins, or until golden brown.

8. Serve scrolls warm.


The original recipe instructs you to trim the ends of your log before cutting into even slices but I don't like wasting ingredients 

Although recommended to serve warm, the scrolls are delicious recess snacks for school.



*Tip*
When rolling dough don't forget to dust your rolling pin first!