Ingredients

Serves 4-6

Dough:
1¾ cups SR flour
¼ cup caster sugar
½ tsp salt
115gr butter, cold, cut into small cubes
⅔ cups sour cream
Filling:
50gr butter, softened
1 cup brown sugar, firmly packed
2 tsp cinnamon
½ cup cream
6 Jazz apples, peeled, cored and finely diced
Topping:
1½ cups water
2 tbsp brown sugar
1 tsp cinnamon
½ cup cream

Method

In a food processor, combine flour, sugar and salt. Add butter and pulse mixture until it resembles breadcrumbs. Add sour cream and process until it comes together in a ball.

Roll out on a floured surface into a 40cm x 25cm rectangle. Spread with softened butter; sprinkle with remaining filling ingredients.

Roll up, (like a Swiss roll), from the long side. Cut into 12 even slices. Place slices, cut side down, in a 25cm x 20cm baking dish.

For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream.

Pour hot topping over rolls. Bake uncovered, at 180°C for 35 minutes or until bubbly. (Centre will jiggle when rolls are hot out of the oven but will set as they stand for a few minutes.)

Serve warm with thick cream or ice-cream.