Puff Pastry Scrolls
Flaky, buttery puff pastry scrolls filled with delicious, nourishing ingredients—perfect for lunchboxes, snacks, or a quick meal, and they bake fresh from the freezer for ultimate convenience!
Ingredients
- 1 sheet butter puff pastry i use the brand careme
- 1 egg optional (see notes)
topping option 1 OOMITE, Liver and Cheese
- 2 tsp OOMITE (vegemite alternative)
- 1 handful grated cheese
- 2 capsules cell squared liver and spleen optional
topping option 2 pesto & parmesan
- 2 tsp pesto
- 1 handful grated cheese
- 1 handful baby spinach roughly chopped
topping option 3 PIZZA
- 2 tsp tomato paste or relish or sauce
- 1 handful grated cheese
- 2 slices ham roughly chopped
- 2 tsp fresh basil roughly chopped
- 1/2 tsp mingle pizza seasoning optional
topping option 4 COTTAGE CHEESE & VEGGIE
- 1/4 cup cottage cheese I use Barambah, can sub for ricotta or cream cheese or cashew cheese for DF
- 1 TBSP parmesan cheese
- 1 Handful baby spinach roughly chopped
- 1/4 red capscium finely chopped
- salt and pepper to taste
Instructions
- Preheat & Prepare: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. If baking from frozen, preheat the oven once ready to cook.
- Defrost & Roll: If using frozen puff pastry, remove it from the freezer and let it slightly defrost until pliable but still cold (about 5–10 minutes at room temperature). Lay the pastry on a lightly floured surface or keep it on the plastic film it comes on.
- Spread Your Filling: Evenly spread your chosen filling over the pastry, leaving a small border around the edges:Pesto & Parmesan – Spread a thin layer of pesto and sprinkle with grated parmesan.Pizza – Spread tomato chutney or paste, add chopped ham, cheese, spinach and optional MINGLE Pizza Seasoning.Oomite & Cheese – Spread a thin layer of Oomite (or Vegemite), sprinkle cheese, and optionally open the capsules of Cell Squared desiccated liver and sprinkle on top for an extra nutrient boost.Cottage Cheese & Veg – Mix cottage cheese with finely chopped capsicum, baby spinach, parmesan, salt & pepper, and spread evenly.
- Roll & Slice (two options):For Individual Scrolls: Carefully roll the pastry into a log, starting from the long side for smaller, more delicate scrolls or from the short side for chunkier scrolls. Slice into 1.5–2cm thick rounds using a sharp knife.For One Large Scroll: Roll the pastry into a long log, then take a sharp knife and slice down the middle lengthways so the scroll looks 'opened'. Then, carefully coil the entire scroll into a snail shape, keeping the cut layers exposed for a beautiful effect.
- Egg Wash (Optional for a Golden Finish): Lightly beat one egg and brush over the scrolls before baking. If avoiding eggs, use milk as an alternative for a golden, crispy finish.
- Freeze (Optional): Place the uncooked scrolls on a lined tray and freeze until solid. Once frozen, transfer them to a container or freezer bag for easy baking when needed.
- Bake: Arrange scrolls on the prepared baking tray, leaving space between each one. If baking from fresh, cook for 10-15 minutes or until golden and puffed. If baking from frozen, add an extra 5 minutes to the cooking time.
- Cool & Serve: Allow to cool slightly before serving. Perfect for lunchboxes, snacks, or an easy meal!
Notes
- Uncooked scrolls: Freeze for up to 3 months and bake straight from frozen.
- Cooked scrolls: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
- Gluten-Free: Use a gluten-free puff pastry as a substitute.
- Dairy-Free: Swap cheese for cashew cheese or a dairy-free alternative and omit Parmesan.
- Egg-Free: Use a milk wash (any milk of choice) instead of an egg wash for a golden finish.
Tried this recipe?Let us know how it was!