Apple Pie Scrolls with Caramel Glaze

Soft, cinnamon-scented apple pie scrolls baked until golden and finished with a glossy caramel glaze that sets just enough to be lunchbox-friendly.

Ingredients

• 1 sheet ready-rolled puff pastry (about 320–375g), thawed
• 2 medium apples (about 350g), peeled and grated (or finely diced)
• 2 tbsp (30g) unsalted butter
• 1/3 cup (70g) brown sugar, packed
• 1 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 1 tsp vanilla extract (optional but recommended)
• 1 tsp cornstarch (cornflour)
• 1 tbsp water
• 1 tbsp milk (for brushing)
• 1 tbsp coarse sugar or brown sugar (optional, for sprinkling)
• 1/4 cup (60g) unsalted butter
• 1/2 cup (110g) brown sugar, packed
• 2 tbsp milk (or water)
• 1/2 tsp vanilla extract
• Pinch of salt
• 3/4 cup (90g) icing sugar (powdered sugar), sifted

Method

• 1

  Step 1: Prep oven + pan

  Preheat oven to **200°C / 390°F (180°C fan)**. Line a baking tray with baking paper.

• 2

  Step 2: Cook the apple pie filling (so it won’t leak)

  In a medium pan over **medium heat**, melt butter. Add grated/diced apple, brown sugar, cinnamon, salt, and vanilla. Cook, stirring, until the apple is soft and the mixture looks jammy, **5–7 minutes** (most liquid should be gone).

• 3

  Step 3: Thicken + cool (important)

  Mix cornstarch with water until smooth, then stir into the apple mixture. Cook **30–60 seconds** until glossy and thick. Scrape onto a plate and cool to **room temp** (spread it out to cool faster, about **10 minutes**).

• 4

  Step 4: Fill and roll

  Lay puff pastry on the bench (keep it cool; if it gets floppy, refrigerate 5 minutes). Spread the cooled apple filling evenly over the pastry, leaving a **1.5 cm / 1/2 inch** border along one long edge. Roll up tightly from the opposite long side into a log, finishing seam-side down.

• 5

  Step 5: Slice cleanly

  Use a sharp serrated knife (or unflavoured dental floss) to cut into **10 even scrolls** (about **2.5–3 cm / 1–1.25 inch** thick). Place cut-side up on the tray, **4–5 cm / 2 inches** apart.

• 6

  Step 6: Brush and bake

  Brush tops lightly with milk. Sprinkle with coarse/brown sugar if using. Bake **18–22 minutes** until deep golden and puffed, and you can see bubbling caramelised apple at the swirls. Cool on the tray **10 minutes**.

• 7

  Step 7: Make caramel glaze

  In a small saucepan over **medium heat**, melt butter. Add brown sugar, milk, vanilla, and salt. Stir until smooth and bubbling, **1–2 minutes**. Remove from heat, then whisk in icing sugar until thick but pourable (add **1 tsp milk/water** at a time if needed).

• 8

  Step 8: Glaze and set

  Drizzle glaze over warm (not hot) scrolls so it clings and sets nicely. Let stand **15–20 minutes** until the glaze is mostly set for lunchboxes.

Tips

• **For a more “apple pie” vibe:** Add a tiny pinch of ground nutmeg or allspice (pantry staple) with the cinnamon.
• **Prevent soggy bottoms:** Cook the apple filling until it’s genuinely thick and mostly dry, and let it cool completely before spreading.
• **Cleaner slices:** Chill the rolled log for **10 minutes** before cutting if your kitchen is warm.
• **Lunchbox/storage:** Store in an airtight container at room temp **1 day**, or refrigerate **up to 3 days**. Bring to room temp before eating, or warm **10–15 seconds** in the microwave.
• **Freeze:** Freeze unglazed baked scrolls up to **2 months**. Thaw, warm briefly, then glaze.
• **Serve with:** Extra cinnamon dusting, or a spoon of yogurt for breakfast (great for morning tea too).

Nutrition (per serving, estimate)