Save to Pinterest Buttery, golden pastry scrolls filled with sharp cheddar and savory salami—perfect for parties or snacking.
This recipe quickly became a favorite at our family gatherings due to its rich flavor and easy preparation.
Ingredients
- Pastry: 1 sheet (250 g) puff pastry thawed
- Filling: 100 g sliced salami
- Filling: 100 g sharp cheddar cheese grated
- Filling: 1 tablespoon Dijon mustard
- For Brushing: 1 egg beaten
Instructions
- Step 1:
- Preheat the oven to 200℃ (400℉). Line a baking tray with parchment paper.
- Step 2:
- Lay the puff pastry sheet on a lightly floured surface. Brush evenly with Dijon mustard.
- Step 3:
- Evenly layer the sliced salami over the pastry then sprinkle with grated cheddar.
- Step 4:
- Roll up the pastry tightly from one long edge to form a log.
- Step 5:
- Slice the log into 16 equal pieces. Arrange the scrolls cut side up on the prepared tray.
- Step 6:
- Brush the tops with beaten egg.
- Step 7:
- Bake for 16–18 minutes until puffed and golden brown.
- Step 8:
- Cool for 5 minutes before serving warm or at room temperature.
Save to Pinterest These scrolls bring back fond memories of weekend brunches with family and friends.
Required Tools
Baking tray parchment paper sharp knife pastry brush
Allergen Information
Contains wheat (gluten) milk (cheese) egg and pork (salami) Always check packaging for potential allergens
Nutritional Information
Calories 110 Total Fat 7 g Carbohydrates 8 g Protein 4 g
Save to Pinterest Enjoy these savory scrolls warm or at room temperature for the best flavor and texture.
Recipe FAQs
- → Can I substitute salami with other ingredients?
Yes, for a vegetarian alternative, you can replace salami with sautéed mushrooms or sun-dried tomatoes.
- → What type of cheese works best in these scrolls?
Sharp cheddar is ideal, but Gruyère or Emmental can be used for a different flavor profile.
- → How do I ensure the pastry stays crisp after baking?
Bake the scrolls until golden brown and allow them to cool slightly on a wire rack to maintain crispness.
- → Is it necessary to brush the pastry with egg before baking?
Brushing with beaten egg gives a glossy, golden finish but can be skipped if preferred.
- → Can I prepare the scrolls in advance?
Yes, assemble and slice the scrolls first, then refrigerate before baking to keep the pastry firm.