Recipe

Little sultana scrolls

  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Makes 36 Item
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Ingredients

Sultana filling
  • 500 gram (1 pound) sultanas
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 1/2 cup (375ml) water
  • 1 cup (120g) finely chopped walnuts
  • 1/4 cup (60ml) dark rum
Little sultana scrolls
  • 250 gram (8 ounces) cold unsalted butter, chopped coarsely
  • 250 gram (8 ounces) cream cheese, chopped coarsely
  • 1/4 cup (55g) caster (superfine) sugar
  • 2 1/4 cup (335g) plain (all-purpose) flour
  • 2 egg yolks
  • 1/4 cup (55g) demerara sugar

Method

Little sultana scrolls
  • 1
    To make sultana filling; combine sultanas, sugar, extract, cinnamon and the water in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until sultanas are plump and water has almost evaporated. Process sultana mixture until almost smooth. Add nuts; process until mixture forms a paste. Stir in rum; cool.
  • 2
    Process butter, cream cheese, caster sugar and flour until ingredients come together. Knead dough on floured surface until smooth. Divide pastry into two portions. Wrap each portion in plastic wrap; refrigerate 1 hour.
  • 3
    Using one portion of pastry at a time, roll pastry between sheets of baking paper into a 35cm (14-inch) square. Cut pastry in half; spread both halves evenly using half the sultana filling, leaving a 1cm (½-inch) border all around. Starting from one long side, roll up pastry to form a log, flatten slightly. Repeat with remaining pastry and filling. Wrap each log in plastic wrap; freeze 15 minutes.
  • 4
    Preheat oven to 190°C (170°C fan-forced). Line oven trays with baking paper.
  • 5
    Cut logs into 3cm (1¼-inch) slices. Place on trays, about 4cm (1½ inches) apart. Brush with lightly beaten egg yolk; sprinkle with demerara sugar.
  • 6
    Bake scrolls 25 minutes or until browned lightly. Stand on trays 5 minutes before transferring to a wire rack to cool.

Notes

These scrolls can be made 3 days ahead; store in an airtight container. They are not suitable to freeze.

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