Recipe may contain gluten, peanuts, tree nuts, milk and soy.
These sweet scrolls, packed with vanilla custard and tangy passionfruit filling, are baked in just 20 minutes in an airfryer. Tip: You will need about 3 passionfruit for this recipe.
300g (2 cups) self raising flour
55g (1/4 cup) caster sugar
60g butter, chilled, chopped
150g ctn mango and passionfruit yoghurt
1 tbsp almond meal
80ml (1/3 cup) premium vanilla bean custard
60ml (¼ cup) fresh passionfruit pulp
3 Method Steps
Step 1Place flour(300g (2 cups) self raising flour), sugar (55g (1/4 cup) caster sugar) and butter (60g butter, chilled, chopped) in a food processor. Process until the mixture resembles fine crumbs. Add yoghurt and (150g ctn mango and passionfruit yoghurt) process until dough just starts to come together.
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Step 2Turn dough onto a work surface and knead until smooth. Roll the dough out on a sheet of baking paper to a 30 x 30cm square. Sprinkle the dough with almond meal (1 tbsp almond meal). Top with custard (80ml (1/3 cup) premium vanilla bean custard). Spread custard across dough, leaving an 8cm border at one end. Top custard with passionfruit pulp (60ml (¼ cup) fresh passionfruit pulp). Starting from the side without the border, roll the dough into a firm log. Trim ends and discard. Cut into 8 slices.
Step 3Line air fryer basket with baking paper. Carefully arrange scrolls, cut-side up, just touching side by side on the baking paper. Bake at 160C for 20 minutes or until golden. Set aside in the basket for 5 minutes to cool slightly. Serve warm.