Directions

The Dough

1. Add the yeast to the warm water and stir. Set this aside for 10-15 minutes - a foam will form on top.

2. In a small bowl, combine the Panda Flour® and sweetener.

3. To a large mixing bowl (or a stand mixer if you have one), add the water & yeast, olive oil / butter, and the combined flour & sweetener. Mix on a medium speed for 5 minutes until it comes together as a dough.

4. Set the dough to one side whilst you make the fillings.

Apple & Cinnamon Filling

1. Chop the apple (we leave the skin on) and transfer the pieces to a saucepan over a medium heat.

2. Add the cinnamon and sweetener and place a lid over the pan. Allow the apples to cook down for 5-10 minutes.

3. As the apples start to soften, use a spatula or potato masher to break them down. You want to create a paste rather than an apple pie style filling.

4. To reduce the liquid, remove the lid from the pan and keep it on the heat for a few more minutes. Add more cinnamon or sweetener if needed.

5. Once it’s turned into a chunky paste, remove the pan from the heat and set aside.

Chocolate Filling

1. In a small saucepan, add the water and sweetener. Whisk these together over a medium heat.

2. Add the cocoa powder a little bit at a time and whisk in.

3. This paste doesn’t take long. After a few minutes, take the pan off the heat. If it starts to thicken as it cools, it’s ready. If not, place it back on the heat to reduce down for a few more minutes.

Creating the swirls

1. Pre-heat the oven to 190°C.

2. Take some of the dough (we used a third) and place it between two sheets of greaseproof paper. With a rolling pin, roll the dough out to create a rectangular shape a few millimetres thick.

3. Remove the top sheet of greaseproof paper and spread the filling of choice over the top of the dough. Don’t leave much spare room at the sides - you want the filling to show at the edges!

4. With the bottom sheet of greaseproof paper to help you, begin to roll the dough by lifting one of the shorter sides and rolling it over.

5. Try and keep the roll quite tight especially to begin with.

6. Once rolled, cut it into swirls. Place them on an oven tray lined with greaseproof baking paper (if you’re making pizza swirls, sprinkle some extra cheese on top) and bake for 25-30 minutes. The swirls will be soft when baked but will become firmer as they cool.

7. Storage: up to 4 days in the fridge or freeze for up to 3 months..