9 October 2015
These were my first baking 'triumph' and gave me the confidence to move onto things like profiteroles and macarons. I'll still make these from time to time due to popular demand (not that I really need an excuse!).
Ready rolled puff pastry sheets, thawed and with plastic backing still attached
1/4 cup water
1 1/2 cups icing mixture
1 large egg
As you can see, most of these ingredients do not have a quantity. This recipe doesn’t really care about quantities, make as many or as few as you like, using as much of each filling as you like.
If you can get all-butter puff pastry, use it. But otherwise, just regular puff pastry is fine. Try to get the ready-rolled sheets to minimise any effort.
If you don’t like walnuts, then use peanuts, hazelnuts, whatever. Pistachio nuts may be nice, as people already tell me that these taste similar to baklava. You can leave the nuts out altogether if you must.
The same goes for chocolate chips. You can use dark, milk, or white. I try to find caramel flavoured white chocolate chips when I make these, and I’ve seen peanut butter or cinnamon chips around too. Maybe you could use cocoa nibs instead of both nuts and chocolate? There’s a lot of flexibility here.
I use honey in a squeeze bottle, just because it’s easier to control the amount in the recipe.
As mentioned in previous recipes, ‘icing mixture’ is icing sugar with some extra stuff added to help it thicken (usually cornflour/cornstarch). You could use plain icing sugar and just add a bit of cornflour.
1. Preheat oven to 180°C (350°F), line a tray with baking paper and place aside until needed.
2. In a small bowl, whisk the egg with a pinch of ground cinnamon until combined. Place aside until needed.
3. Place a sheet of puff pastry onto your bench plastic-side down.
4. Drizzle approx. 1 tbsp of honey over the pastry sheet in a narrow zigzag pattern, leaving a strip of approx. 2.5cm (1 inch) at the bottom of the sheet. (The zigzag pattern allows for maximum distribution across the sheet. The strip is where the roll will be sealed before being sliced.)
5. Scatter a small handful of walnuts over the pastry sheet, ensuring that you leave the strip at the bottom edge clear.
6. Repeat Step 4 with the chocolate chips.
7. Sprinkle some ground cinnamon over the top. (How much or how little is up to you.)
8. Brush the bottom edge with the cinnamon and egg mixture.
9. Peel the top edge away from the plastic and roll down to the bottom, pressing firmly enough to seal. (You should now have a log shape.)
10. Brush the log with more of the cinnamon and egg mixture, then slice into 12 discs.
11. Place the discs flat onto the tray and bake for 15-20 minutes, or until crispy, golden, and puffed.
12. Place onto a rack and allow to cool.
13. Repeat Steps 3-12 as many times as you like. (Or until you run out of ingredients.)
14. In a bowl, mix together the icing mixture and approx. 1/2 tsp ground cinnamon with the water to make it into a glaze.
15. Dip the top of each scroll into the cinnamon glaze, and return to the rack.
16. Place into the fridge until the glaze has hardened.
17. Eat them. (Maybe share a few.)
Each sheet of pastry makes 12.
A video of this recipe is also available - https://youtu.be/HCxoayGrTEI.