Go Back
+ servings
Nutella and Raspberry Scrolls Recipe
Print Recipe
No ratings yet

Nutella and Raspberry Scrolls

This Nutella and Raspberry Scrolls recipe makes a great easy dessert or sweet treat. These Scrolls are freezer friendly and both regular and Thermomix isntructions are included.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Desserts, Snacks
Cuisine: Australian, Modern
Keyword: Lunch Box, Scrolls, Thermomix
Servings: 12 scrolls
Author: Lauren

Ingredients

  • 2 cups self raising flour + extra to dust 300 grams
  • 90 grams butter
  • ½ teaspoon salt
  • cup milk 160 grams
  • ¼ cup Nutella at room temperature
  • 1 and ½ cups raspberries you can use fresh or frozen
  • Milk to brush edges

Instructions

  • Preheat your oven to 210 degrees celsius and line a tray with baking paper.
  • Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.
  • Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.
  • Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
  • Spread the nutellla over the dough, leaving a 2cm gap around the edges.
  • Brush one long edge with a little bit of milk.
  • Scatter approximately 1 ½ cups of raspberries over the nutella.
  • Starting at the long side (without milk) carefully roll the dough until enclosed.
  • Cut into 12 slices – approximately 2cm thick.
  • Place on a baking tray, making sure you leave enough room to rise.
  • Bake in oven for 25 minutes or until golden brown on top and cooked through.

Thermomix Instructions

  • Preheat your oven to 210 degrees celsius and line a baking tray with baking paper.
  • Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
  • Add the milk and mix for 7 seconds on speed 4 to combine.
  • Use the kneading function to knead the dough for 2 minutes.
  • Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
  • Spread the nutella over the dough, leaving a 2cm gap around the edges.
  • Brush one long edge with a little bit of milk.
  • Scatter the raspberries over the top of the nutella.
  • Starting at the long side (without milk) carefully roll the dough until enclosed.
  • Cut into 12 slices – approximately 2cm thick.
  • Place on a baking tray – make sure to leave enough room for the scrolls to rise.
  • Bake in oven for 25 minutes or until golden brown on top and cooked through.

Notes

You can use either fresh or frozen raspberries for this recipe.
These scrolls are freezer friendly once cooked.