Puff pastry is one of those ingredients I always like to have on hand in the kitchen. It is so versatile for both sweet (hello banana galettes) and savoury (this delicious tomato and goat cheese tart; these lamb and mint sausage rolls or this leftover makeover lamb pie).

I make these puff pastry scrolls when I need a quick afternoon tea recipe. I can throw whatever spreads I have in (I’ve included three ideas for you below) and it really does take very little time. If you want your kids to help, the spreading of the spreads and sprinkling or laying out of the other ingredients is the perfect task for busy little fingers. You will also find a savoury version of these scrolls in my lunch box challenge.

Sweet puff pastry scrolls


Nutella and banana
1 sheet store bought puff pastry
1 tbsp nutella
1 banana, sliced

Raspberry and pistachio
1 sheet store bought puff pastry
1 tbsp raspberry jam
1/4 cup pistachios, crushed

1 sheet store bought puff pastry
1 tbsp marmelade


Preheat the oven to 180C. Line a baking tray with baking paper.

Lay the sheet of puff pastry in front of you and spread the filling across the surface, leaving about 3cm at one edge free. Carefully roll the puff pastry brushing a little milk on the free edge so it will stay in place.

Brush the top of the pastry with milk. Cut into 8 pieces and place on the baking tray. Cook in the oven for 15 minutes or until puffed and golden.

Keep in an air tight container for 3 days. Although, they are very morish so they may not last that long!

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