I have no doubt that most of you will know this recipe.  I really just wanted to remind you all, what an easy snack this is and something that you can whip up in under 30 minutes.  It can be used as a lunch box filler, birthday treat or afternoon snack.

Great as a canapé with your wine and cheese.

You can also get quite creative with your fillings and to some it will look quite gourmet!!


Puff Pastry

Milk or Egg

Filling Suggestions:

Cheese, Vegemite/Marmite, Bacon, Jam, Nutella, Leftover Mince, Sausage Meat.  Basically anything, just limited to your imagination and taste buds.


Take your Puff Pastry out of your freezer and leave on your bench for around 5 – 10 mins.  This will allow it to thaw slightly so that you can separate the sheets.  I usually separate four, as these little pastry gems don’t last long in our household.

In order to make the Vegemite or Marmite and Cheese Scroll.  You will need to smear the Vegemite over the base of the pastry.

Tip: use the back of a tablespoon to spread the Vegemite, this way you won’t poke holes into your pastry by accident.

Then you will need to sprinkle your grated cheese all over the Vegemite, ensuring it meets the edges.

You then roll up your pastry into a single log.  Once you have it all rolled up with your filling inside you will then need to baste the outside with either milk or egg, whichever is on hand or easiest.  This will ensure that your pastry has a nice brown appearance once cooked.

Cut your single log into 4-5 pieces and place on a baking tray.  Bake in the open at 180’C for 15-20 mins or until they are all puffed up and browned,

The beauty of this recipe is that your filling can be almost anything!!

I have made both the Jam filled and Nutella filled scrolls – they make a great sweet treat.

Tip:  Don’t over fill your pastries, I have at times been a little over eager with the cheese and it tends to just melt out the sides.  Another option to keep your fillings in place is to curl your pastry inwards, this way it can’t escape.

Please send me your filling ideas, I would love to learn some more.

Leave a Reply

Your email address will not be published. Required fields are marked *