LITTLE SULTANA SCROLLS

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

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.