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Sticky date, apple and pecan scrolls

Sticky date, apple and pecan scrolls


10 serves

20 m

25 m


  • ¾ cup self-raising flour
  • ¾ cup wholemeal self-raising flour, plus 2 tablespoons extra for rolling
  • 1 cup reduced fat plain Greek yoghurt
  • 1 teaspoon ground cinnamon
  • ¾ cup (175 g) canned apple slices in juice, drained, chopped (see tips)
  • 6 fresh (Medjool) dates (120 g), pitted, chopped
  • ½ cup chopped pecans
  • ¼ cup maple syrup


Step 1

Line a baking tray with baking paper.

Step 2

Combine flours in a large bowl. Make a well in centre. Stir in yoghurt with a flat-blade knife until mixture starts to form a dough. Knead dough in the bowl to form a smooth ball.

Step 3

Dust a clean benchtop and rolling pin with extra flour. Turn dough onto floured surface and shape into a rectangle. Roll out to 24 cm x 30 cm rectangle.

Step 4

Turn dough so that long side is facing you. Sprinkle with cinnamon, then scatter over apple, dates and pecans. Drizzle over 1 tablespoon maple syrup. Roll up dough from the long side to form a log. Cut into 10 even slices. Place slices, cut-side up, on prepared tray.

Step 5

Bake in a 190 °C preheated oven for 20-25 minutes, until scrolls are golden brown and cooked in centre. Brush remaining maple syrup over hot scrolls. Serve warm or at room temperature.


  • Fresh (Medjool) dates are available from greengrocers and the fruit and vegetable section in major supermarkets.
  • To remove excess moisture from apple, drain slices on a paper-towel lined tray.
  • Scrolls will keep in an airtight container for up to 3 days. For extended storage, place them single layer in a container or large snap-lock bag and freeze for up to 2 months. To serve, microwave individual frozen scrolls on high (100%) for 40 seconds, or until warm. Perfect for a mid-morning or afternoon snack!
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