LIT­TLE SULTANA SCROLLS

PREP + COOK TIME 1 HOUR 30 MIN­UTES (+ COOL­ING, RE­FRIG­ER­A­TION & FREEZ­ING) SERVES 6 (MAKES 36)

The Australian Women’s Weekly Food Magazine - - Snuggle Up Menu -

250g cold un­salted but­ter, chopped coarsely

250g cream cheese, chopped coarsely

¼ cup (55g) caster sugar

2¼ cups (335g) plain flour

2 egg yolks

¼ cup (55g) de­mer­ara sugar

SULTANA FILL­ING

500g sul­tanas

¼ cup (55g) caster sugar

1 tea­spoon vanilla ex­tract

1 tea­spoon ground cin­na­mon

1½ cups (375ml) water

1 cup (120g) finely chopped wal­nuts

¼ cup (60ml) dark rum

1 Make sultana fill­ing.

2 Process but­ter, cream cheese, caster sugar and flour un­til in­gre­di­ents come to­gether. Knead dough on a floured sur­face un­til smooth. Divide pas­try into two por­tions. Wrap each por­tion in plas­tic wrap; re­frig­er­ate for 1 hour.

3 Us­ing one por­tion of pas­try at a time, roll pas­try be­tween sheets of bak­ing pa­per into a 35cm square.

Cut pas­try in half; spread both halves evenly us­ing half the sultana fill­ing, leav­ing a 1cm 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 for 15 min­utes.

4 Pre­heat oven to 190°C/170°C fan. Line two oven trays with bak­ing pa­per. 5 Cut logs into 3cm slices. Place on trays about 4cm apart. Brush with lightly beaten egg yolk; sprin­kle with de­mer­ara sugar.

6 Bake scrolls for 25 min­utes or un­til browned lightly. Stand on trays for 5 min­utes be­fore trans­fer­ring to a wire rack to cool.

SULTANA FILL­ING

Com­bine sul­tanas, sugar, vanilla, 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 the water has al­most evap­o­rated. Process the sultana mix­ture un­til al­most smooth. Add nuts; process un­til mix­ture forms a paste.

Stir in rum; cool.

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