These puff pastry scrolls are a great little snack for school or work, or even after school (they won’t ruin dinner!). They can be eaten warm or at room temperature.
Cheesy spinach puff pastry scrolls
Course: SnacksMakes
about 20
Prep time
10
minutesCooking time
15
minutesOther
Vegetarian
Shared by…
a member of the Wahroonga community
These scrolls are a great little snack for school or work, or even after school (they won’t ruin dinner!). They can be eaten warm or at room temperature.
Ingredients
200g frozen chopped spinach portions, defrosted
2 sheets frozen puff pastry, thawed
Plain flour, to dust
3 tbs tomato paste
3/4 cup grated cheddar
1/4 grated parmesan
1 egg, lightly beaten
Method
- Place the spinach between paper towels and squeeze to remove as much moisture as possible. Set aside.
- Preheat oven to 200C fan forced. Line 2 baking trays with baking paper.
- Place the sheets of pastry on a lightly floured surface. Evenly spread each with tomato paste, leaving a 2cm along long edge furthest away. Top with cheddar and parmesan, then scatter with spinach.
- Starting from 1 long side, roll up each pastry sheet to form 2 logs, brushing pastry edge with a little egg to seal. Cut each log into 2cm pieces, and place on the prepared trays. Brush scrolls with a little egg.
- Bake for 15-20 or until crisp and golden. Leave on trays for 5 minutes to cool slightly, before transferring to a wire rack to cool further. Serve warm or at room temperature.
Tips and notes
- You can replace the cheddar with mozzarella, if you like.
