1.5 cups All-purpose Flour
1 cup Greek style Yoghurt
35g Cream Cheese (2Tbsp)
125g Blueberries (frozen or fresh)
extra Flour for kneading
In a bowl, Mix the yoghurt and flour for the dough.
Knead the dough for 5 mins on a floured board or bench.
Roll dough into a rough rectangle, (you are aiming for a rectangle larger than an A4 piece of paper) Dough should be approx 0.5cm thick.
Spread the cream cheese over the dough, leaving approx 4cm along one edge.
In a bowl mix the blueberries with sugar. Add the blueberries on top of the cream-cheese layer, you want the blueberries to be evenly distributed and in a single layer.
Roll the dough up, starting from one long edge, to form a long sausage.
Using a sharp knife, cut the sausage into 1.5-2cm thick slices.
Place slices on a baking paper lined tray (I don't bother to glaze the scrolls, I bake them as is).
Bake at 180 degrees Celsius (360 Fahrenheit) for 30 minutes or until golden. Leave to cool.