These Glazed Apricot and Chocolate Scrolls are absolutely delicious! So simple to make too.

Posted August 23, 2021, Updated December 2, 2025

I have been trawling through recipe books, handwritten notes and more to find new recipe inspiration and came across a recipe that looked so good that I wanted to recreate it for you using ingredients I have on hand.

This wreath shape is just so pretty and a great way to serve this dish. You could of course just pop them in a tin as you normally would side by side, but this is so easy.

The texture of the dough is like a scone, lovely and light and best eaten warm on the day you bake it, but still lovely the next day. There is no need for yeast or allowing the dough to rise so it is a nice easy process.

The ingredients are pantry basics, I tend to have these things on hand all the time, however the filling can be open to whatever combo you think would be nice.

The ingredients are as follows

Self Raising Flour
Butter
Caster Sugar
Eggs
Milk
Apricot Jam
Dried Apricots
Chocolate Chips
Icing Sugar
Vanilla

The recipe is broken down into two parts, preparing the dough then adding the filling. Both are easy!

To create the dough you combine the self raising flour and the cubes of butter and using your fingertips rub the butter into the flour until it is completely incorporated, this can take a little while. Then adding the sugar and mixing again.

Mixing the milk and the egg together first so that this is already well combined before pouring it into the flour. Initially I stirred this with a large wooden spoon to combine, then once almost combined I used my hands to bring it all together to form a ball of dough.

Next is to roll out the dough onto a well floured surface. This makes a big amount of dough so make sure you allow plenty of room. You want the dough to be only around 3-5mm high. Try and keep the shape as close to a large square as possible.

Once you have the dough rolled out add the melted butter, melted apricot jam then sprinkle over the chopped apricots and chocolate chips. Taking one side carefully and tightly begin to roll up the dough.

You will end up with funny looking ends, I just chop these off to make the scrolls look neat. Cut the pieces into 2.5cm slices. Add these to the prepared spring form tin overlapping them a you place them around the edge of the tin.

Glaze these with milk then baking these until they are golden brown all over and sound hollow to tap like a scone. Prepare the glaze while these cool in the tin.

Removing them from the pan can be a little tricky as they are soft and want to pull apart! The best way to do this is remove the top ring of the spring form tin, then using a plate placed on top of the scrolls tip them upside down, then peel off the base of the tin and the baking paper.

Then add a plate or a rack to the bottom and invert again so the scrolls are the right way up.

I then drizzle the vanilla glaze over the scrolls, I feel that the glaze is enough rather than a full icing as these are so sweet on their own. But the glaze adds moisture.

If you are a fan of scrolls and pinwheels check out some of my post popular recipes here, both savoury and sweet.

Glazed Cinnamon Pinwheels

Raspberry Lemonade Scrolls

Glazed Apple Cinnamon Soft Rolls

Hawaiian Pizza Scrolls

2 Ingredient Savoury Lunch Box Scrolls

Soft Raspberry Lemon Rolls

So onto the recipe for these delicious and pretty Apricot and Chocolate Scrolls

Apricot & Chocolate Scrolls

Name: Apricot & Chocolate Scrolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 16
Cuisine: New Zealand
Ingredients: 3/4 Cup Icing Sugar, 100 grams; 1/2 teaspoon Vanilla Essence; 1-2 Tablespoons Water; 28 grams Butter, melted; 4 Tablespoons Apricot Jam, melted; 2/3 Cup Dried Apricots, 80 grams, finely chopped; 1/2 Cup Dark Chocolate Chips, 100 grams; 2 Tablespoons Milk (to glaze before baking); 4 Cups Self Raising Flour, 580 grams; 75 grams Butter, cubed; 4 Tablespoons Caster Sugar, 45 grams; 2 Eggs; 2/3rds Cup of Milk, 165 mls

Yield: 16

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

Delicious light scrolls with a lovely apricot and chocolate filling and glaze

Ingredients

Dough

4 Cups Self Raising Flour, 580 grams
75 grams Butter, cubed
4 Tablespoons Caster Sugar, 45 grams
2 Eggs
2/3rds Cup of Milk, 165 mls

Filling

28 grams Butter, melted
4 Tablespoons Apricot Jam, melted
2/3 Cup Dried Apricots, 80 grams, finely chopped
1/2 Cup Dark Chocolate Chips, 100 grams
2 Tablespoons Milk (to glaze before baking)

Glaze

3/4 Cup Icing Sugar, 100 grams
1/2 teaspoon Vanilla Essence
1-2 Tablespoons Water

Instructions

Preheat the oven to 175 C Bake, 350 F

Prepare a 25 cm spring form tin with baking spray and place a sheet of baking paper over the bottom piece of the tin and secure top ring and set aside.

Place the self raising flour into a large bowl and add the cubed butter to this.

Using your finger tips rub the butter in until no lumps remains and it forms a soft crumb, this can take a while

Add the caster sugar and stir to combine

In a small jug or cup add the milk and eggs and whisk to blend

Pour the milk & egg mixture into the flour and using a large wooden spoon combine the ingredients until it begins to come together

Then use your hands to combine the dough to form a ball. If it feels very dry add a tiny dash of milk.

On a large well floured surface tip out the ball of dough

Using a rolling pin roll this into a large square shape, with the dough approximately 3-5 mm high, and around 35 cm square, you can readjust the shape as you go.

For the filling, melt the second measure of butter in the microwave and spread this over the dough using the back of a spoon

Melt the apricot jam in the microwave in small increments until it is a runny consistency

Spread this all over the dough

Sprinkle over this a combination of the apricots and chocolate chips

Taking one edge begin to tightly and carefully roll up the dough to form a long roll, stretching gently as you roll to keep the shape uniform

Cut off each end as these can be uneven

Then cut 2.5cm (1 inch) slices of the roll

Place the slices around the edge of the springform tin, overlapping each piece on a slight angle.

Brush the pieces with a little milk using a pastry brush

Bake for 30 minutes or until the dough is lightly golden brown all over and sounds hollow when you tap it.

Remove from the oven and allow this to sit for 10-15 minutes while you prepare the glaze.

For the glaze in a small bowl add the icing sugar and vanilla and combine.

Add to this small amounts of water at a time until you get the desired consistency and set aside (You want the glaze to form ribbons as it falls back on itself and not be too runny but able to fall off the spoon to glaze in lines)

To remove the scrolls from the spring form tin remove the outer ring and place a plate over the top of the scrolls

Invert the plate and scrolls then remove the bottom of the tin and the baking paper.

Place a serving plate or wire rack over the base of the scrolls and invert again until your scrolls are the right way up

With a teaspoon drizzle the glaze back and forth over the scrolls until evenly decorated.

Serve warm, best enjoyed the day they are made.

Enjoy!

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 39mgSodium: 59mgCarbohydrates: 72gFiber: 2gSugar: 22gProtein: 8g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

I cannot wait to hear what you think of this one, and what other ideas you come up with for the filling! This recipe was adapted from one found in the Super Cookery cook book.

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Happy Baking!

Anna