Crunch Roll

crunch roll, are you looking for these recipes? check this for the best crunch roll:

Orange jelly cupcakes

Image credit: Amanda McLauchlan –


  • 100g unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 1/4 cups self-raising flour, sifted
  • 1/4 cup milk
  • 85g packet orange-flavoured jelly crystals
  • 2 cups desiccated coconut
  • 300ml double cream
  • silver cachous, to decorate


  • Step 1
    Preheat oven to 180°C/160°C fan-forced oven. Grease two 12-hole, 1 tablespoon-capacity mini muffin pans.
  • Step 2
    Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
  • Step 3
    For 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
  • Step 4
    Meanwhile, prepare jelly following packet directions. Refrigerate for 20 minutes.
  • Step 5
    Place coconut in a bowl. Dip 1 cake in jelly mixture to coat. Roll in coconut. Transfer to a wire rack. Repeat with remaining cakes, jelly and coconut. Refrigerate for 15 minutes. Cut a small wedge in the top of each cake. Discard wedge. Spoon cream into holes. Decorate with cachous. Serve.

Toffee apple roll with sesame ice-cream

Image credit: Steve Brown –


  • 1L vanilla ice-cream, softened slightly
  • 3 x 40g pkts sesame snaps, coarsely broken
  • 5 apples, peeled, cored, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 215g (1 cup) caster sugar
  • 185ml (3/4 cup) water
  • 6 sheets filo pastry
  • Olive oil spray
  • 2 tablespoons fresh breadcrumbs (made from day-old bread)
  • 2 teaspoons sesame seeds


  • Step 1
    Transfer the ice-cream to a large bowl, reserving the container. Stir in the sesame snaps. Return to container. Place in freezer.
  • Step 2
    Combine the apple and lemon juice in a heatproof bowl. Stir the sugar and water in a saucepan over low heat until the sugar dissolves, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 10-15 minutes or until golden.
  • Step 3
    Pour over the apples (it will harden immediately but return to liquid on standing). Set aside for 2 hours, stirring occasionally, to develop the flavours.
  • Step 4
    Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel. Spray 1 filo sheet with oil. Top with another filo sheet and spray with oil. Repeat with remaining filo sheets and oil spray to make a stack.
  • Step 5
    Strain the apples, reserving the toffee mixture. Sprinkle the breadcrumbs over the filo stack. Place the apple mixture along 1 long edge. Fold in the sides and roll up to enclose the filling. Place, seam-side down, on the prepared tray. Spray with oil and sprinkle with sesame seeds. Bake for 30 minutes or until golden.
  • Step 6
    Meanwhile, transfer the reserved toffee mixture to a saucepan. Cook over medium heat for 10 minutes or until sauce thickens.
  • Step 7
    Thickly slice the roll and divide among serving plates. Drizzle over the sauce. Serve with the sesame ice-cream.

Peanut crunch truffles

Image credit: Andrew Young –


  • 220g block milk chocolate, chopped
  • 1/2 cup thickened cream
  • 2 tablespoons crunchy peanut butter
  • 1 cup pretzels, crushed (see Notes)
  • 180g block dark chocolate, chopped
  • Extra 100g milk chocolate, chopped
  • Sea salt, to decorate


  • Step 1
    Place chocolate, cream and peanut butter in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until melted and smooth. Refrigerate for 10 minutes. Stir in pretzels. Refrigerate for 30 minutes or until firm.
  • Step 2
    Roll 2 level teaspoons of chocolate mixture into a ball. Place on a tray lined with baking paper. Repeat with remaining mixture to make 30 balls. Freeze for 30 minutes or until firm.
  • Step 3
    Place dark chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until melted. Stand for 1 minute. One at a time, place truffles in chocolate to coat. Using a fork, lift truffles, draining excess chocolate. Return to tray. Refrigerate for 10 minutes.
  • Step 4
    Place extra milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until melted. Spoon into a snap-lock bag. Snip 1 corner off bag. Pipe onto truffles. Sprinkle with sea salt. Refrigerate for 15 minutes or until firm. Serve.

Yoghurt crunch

Image credit: Ben Dearnley –


  • 90g (1 cup) rolled oats
  • 1 tablespoon light olive oil
  • 2 tablespoons maple syrup
  • 60g (1/3 cup) blanched almonds, coarsely chopped
  • 45g (1/3 cup) pecans, chopped
  • 25g (1/3 cup) chopped dried apples
  • 70g (1/3 cup) chopped dried apricots.


  • Step 1
    Preheat oven to 180°C. Place rolled oats in a medium bowl and drizzle with 1 olive oil and maple syrup and stir to combine. Spread over a baking tray and bake in oven for 5 minutes.
  • Step 2
    Sprinkle blanched almonds, coarsely chopped and pecans, chopped over oat mixture and bake, stirring once during cooking, for 5-7 minutes or until nuts are golden brown and crisp.
  • Step 3
    Transfer oat mixture to a bowl to cool. Stir in dried apples and dried apricots. Store in an airtight container. Serve sprinkled over yoghurt or as a topping on tinned or stewed fruit.

Blueberry almond crunch brioche rolls

Image credit: Craig Wall –


  • 60ml (1/4 cup) lukewarm milk
  • 60g (1/4 cup) white sugar
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 300g (2 cups) plain bread flour
  • 1/4 teaspoon salt
  • 3 eggs, lightly whisked
  • 125g butter, at room temperature, cut into 1.5cm pieces
  • 100g (1/2 cup, firmly packed) brown sugar
  • 75g (1/2 cup) frozen blueberries
  • 1 egg white
  • 1 tablespoon white sugar, extra
  • 35g (1/3 cup) flaked almonds


  • Step 1
    Whisk the milk, white sugar and yeast in a jug. Place the flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg. Stir until a soft dough forms. Turn onto a lightly floured surface and knead for 5 minutes or until smooth.
  • Step 2
    Add 2 pieces of butter to the dough and knead to combine. Knead in remaining butter, 2 pieces at a time, until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
  • Step 3
    Punch down the dough. Roll out on a lightly floured surface to a 60 x 40cm rectangle. Sprinkle with brown sugar and blueberries. Starting from the long end, roll up to enclose the filling. Use a sharp knife to trim the ends. Cut into 10 even pieces. Place, cut-side up and just touching, in a flower shape on a large baking tray. Cover and set aside in a warm, draught-free place to prove for 30 minutes or until rolls rise slightly.
  • Step 4
    Preheat oven to 180°C. Combine the egg white, extra white sugar and almonds in a bowl. Drizzle over the rolls. Bake, covering with foil if necessary to prevent overbrowning, for 25-30 minutes or until the rolls are golden brown and sound hollow when tapped. Serve warm or at room temperature.

Orange crunch truffles

Image credit: Mark O'Meara –


  • 1/3 cup caster sugar
  • 1/4 cup thickened cream
  • 2 x 180g blocks dark chocolate
  • 1 tablespoon orange juice
  • 1 teaspoon finely grated orange rind
  • 50g white chocolate, chopped
  • Yellow and red food colouring


  • Step 1
    Line a tray with baking paper. Place sugar and 1 1/2 tablespoons warm water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from hear. Pour mixture on tray. Stand until set.
  • Step 2
    Meanwhile, combine cream and half the dark chocolate in a microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in orange juice and rind. Cool for 20 minutes.
  • Step 3
    Roughly break toffee into pieces. Place in a small food processor. Process until a coarse crumb forms. Add to chocolate mixture. Stir to combine. Cover. Refrigerate for 3 to 4 hours or until firm.
  • Step 4
    Line a tray with baking paper. Using 2 teaspoons of chocolate mixture at a time, roll into balls. Place on tray. Freeze until firm.
  • Step 5
    Place remaining dark chocolate in a microwave-safe bowl. Microwave uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in chocolate, shaking off excess. Return truffles to tray. Refrigerate until set.
  • Step 6
    Place white chocolate in a microwave-safe bowl. Microwave uncovered, on MEDIUM (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Tint orange with food colouring. Spoon into a snap-lock bag. Snip off one corner and pipe chocolate over truffles. Refrigerate for 20 minutes or until set. Serve.

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