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Mediterranean macadamia scrolls

mediterranean macadamia scrolls

These scrolls are the perfect lunchtime snack when entertaining.

Scroll filling


½ cup tomato pasta sauce
250g frozen spinach, thawed
200g Greek feta, crumbled
1 cup sun-dried tomatoes, drained, roughly chopped
½ cup macadamias, roasted, roughly chopped
1 egg, lightly beaten
⅓ cup parmesan cheese, grated


Roll the dough out on a floured surface to a rectangle about 40cm x 30cm. Use your hands to squeeze excess water from the spinach. Spread the pasta sauce over the dough. Scatter with spinach, feta, sun-dried tomatoes and macadamias, season to taste. Starting from a long side, roll the dough firmly like a Swiss roll. Trim off untidy ends and cut into 18 pieces.

Place the scrolls in the pan, cut side down, about 1cm apart. Cover and set aside for 30 minutes to rise. Brush lightly with beaten egg and sprinkle with parmesan. Bake for 18-20 minutes or until cooked through.

Scroll dough


4 ½ cups plain flour
1 ½ teaspoons salt
100g butter, chilled, chopped
1 ⅓ cups milk
⅓ cup Greek yoghurt
1 egg, lightly beaten
1 sachet dried yeast

Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour into a large bowl. Add salt and butter. Using your fingertips, rub butter into flour until combined. Make a well in the centre.

Combine the milk, yoghurt, egg and yeast and pour into well. Using a flat-bladed knife, stir until mixture is almost combined and forms a sticky dough. Cover the bowl and allow to rise for an hour.

Turn the dough onto a lightly floured surface and knead for a few seconds to eliminate any air. Return it to a bowl, cover loosely and leave in a warm place for 15 minutes.
Categories: entertaining

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