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Cranberry and walnut sticky scrolls
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in cranberry walnut sticky scrolls on a sunny picnic day.
Ingredients:
  • 57.50 gm walnuts, chopped
  • 125.00 ml dried cranberries
  • 2.50 gm ground cinnamon
  • 2 sheets frozen butter puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 33.00 gm almond meal
  • 150g unsalted butter, softened
  • 45.00 gm firmly packed brown sugar
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 12-hole muffin pan that holds 1/3 cup in each hole and line the bases with 5cm rounds of baking paper.
  • Mix together walnuts, cranberries, and cinnamon in a bowl. Set aside 1/4 cup of the walnut mixture. Lay out one pastry sheet on a flat surface and brush it with egg. Leave a 1cm border on one side and evenly sprinkle 2 tablespoons of almond meal. Next, evenly sprinkle the walnut mixture. Roll up the pastry sheet from the opposite end towards the border to form a log. Take the other pastry sheet and brush it with egg. Leave a 1cm border on one side and sprinkle the remaining almond meal. Place the pastry log on this sheet and carefully roll it up to enclose the log. Wrap the log in baking paper and freeze it for 20 minutes, or until firm.
  • Beat the butter and sugar with an electric mixer until fluffy. Divide the reserved walnut mixture between the prepared pan holes. Spoon 1 level tablespoon of the butter mixture at a time onto the walnut mixture.
  • Slice the pastry log into 12 pieces. Put one piece, cut-side down, into each pan hole over the butter mixture. Arrange the pan on a large baking tray and bake for 25 minutes or until golden and puffed. Take out of the oven and let it sit for 5 minutes. Invert onto a baking tray lined with baking paper, discard the paper rounds, and let it stand for 10 minutes before serving.

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