Pistachio Scrolls

I’ve taken the classic scroll we all know and adore and given it a Persian-inspired makeover with creamy pistachio filling (inspired by my favourite ice cream flavour… second only to vanilla, of course). They’re soft, nutty, perfectly sweet, and so good with a coffee for breakfast.

makes 10 - 12 scrolls

what you need

For the dough

3/4 cup warm water

7g (1 packet) instant yeast

1 tablespoon caster sugar

380g plain flour

1/2 cup caster sugar

2 eggs, beaten

60g melted butter

1/2 cup roughly chopped pistachios (for sprinkling over frosting)

Cream

For the filling

1 cup of pistachio cream

2 tablespoons caster sugar

for the frosting

100g cream cheese

2 heaped tablespoons pistachio cream

1 1/2 cups icing sugar

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what to do

Combine the warm water, instant yeast and sugar in a small bowl. Give it a whisk and set aside for 10 minutes.

In the bowl of a stand mixer with a hook attachment, add the flour, sugar, melted butter and eggs, then pour the yeast mixture over the top. Knead the dough for about 10 minutes, until it is smooth and elastic. It will feel slightly sticky, but this is good. Do not be tempted to add more flour. Cover with a damp cloth and allow to prove in a warm spot until doubled in size.

Once it has risen, gently punch the dough down and add to a floured surface. Roll it into a rectangle that is about 1cm thick, spread with the pistachio cream, sprinkle with sugar and roll into a log. Use floss to cut the scrolls as this prevents them from flattening. Cover with a damp cloth and allow them to rise for 30 minutes.

When the scrolls are ready to bake, dollop a tablespoon of cream on the top of each scroll. This prevents the scrolls from drying out. Bake at 160 degrees, in a conventional oven for about 25 minutes, or until just golden.

Top the scrolls with frosting and sprinkle with the chopped nuts as soon at they are out of the oven.

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