Apple & Rhubarb Scrolls

For the scrolls:

• 1 cup low FODMAP milk
• 40g salted butter
• 5g instant dried yeast
• 1 tbsp caster sugar
• 1 tsp vanilla essence
• 2.5 cups low FODMAP plain flour
• 180g pink lady apple
• 180g rhubarb
• 2/3 cup water
• 1/3 cup brown sugar
• 1 egg

For the icing:

• 150g lactose free cream cheese
• 1/2 cup icing sugar
• splash low FODMAP milk
• 1 tsp vanilla essence

Makes: 9 scrolls (low FODMAP serving size: 1 scroll)

1. In a microwave safe bowl, combine the milk and butter and microwave until the butter is melted and the mixture is warm.
2. Sprinkle over the yeast and sugar and cover. Sit for 10 minutes to allow the yeast to bloom.
3. Add the vanilla and whisk the yeast and the sugar into the milk mixture.
4. Gradually sift in the flour until the mixture becomes a dough and you need to transfer to a floured bench to knead in the remaining flour.
5. When the dough is smooth, return it to the bowl, cover it and leave it in a warm place for an hour to rise.
6. Meanwhile, make the apple and rhubarb filling. Peel and chop the apple, and chop the rhubarb.
7. Add them to a saucepan with the water and brown sugar and bring to a simmer. Cook until soft and thickened. Set aside to cool
8. Once the dough has risen, preheat the oven to 180C.
9. Turn the dough out onto a floured surface and roll into a long, thin rectangle.
10. Spread the apple and rhubarb mixture over the entire surface of the dough.
11. Roll the dough up into one large scroll, and then cut into 9 pieces.
12. Arrange them in a standard square baking dish, and brush with a beaten egg.
13. Bake for 30 minutes or until golden.
14. To make the icing, combine softened cream cheese, icing sugar, milk and vanilla.
15. Spread over the top of the scrolls prior to serving.