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Raspberries and Nutella rolled through baked scrolls served on a plate.

Raspberry and Nutella Scrolls

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12


  • 2 cups (300g) of self raising flour + extra to dust
  • 90 g of butter
  • ½ teaspoon of salt
  • cup (160ml) of milk
  • ¼ cup of Nutella - at room temperature
  • cups of raspberries - fresh or frozen
  • Milk to brush edges


  • Preheat your oven to 210 degrees 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.