Cranberry and walnut sticky scrolls
Cranberry and walnut sticky scrolls are a delicious pastry treat featuring tart cranberries and crunchy walnuts enveloped in flaky puff pastry. Enhanced with cinnamon and brown sugar, these scrolls are perfect for gatherings or breakfast.
Cook time 25 min
Prep time 20 min
Ingredients:
1/2 cup walnuts1/2 cup dried cranberries
1 tsp cinnamon
2 sheets puff pastry
1 egg
1/3 cup almonds
1/2 cup butter
1/3 cup brown sugar
Cranberry and walnut sticky scrolls are a delightful treat perfect for any occasion, whether it's a festive gathering or a cozy family breakfast. This recipe combines the tartness of dried cranberries with the earthy crunch of walnuts, all wrapped up in flaky puff pastry. The addition of cinnamon and brown sugar adds a warm, sweet touch that makes these scrolls irresistible.
Instructions:
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper and set aside.
- Coarsely chop the walnuts and almonds. Place them in a medium bowl.
- Add the dried cranberries and cinnamon to the bowl. Set aside.
- Lay out the puff pastry sheets on a lightly floured surface.
- If the sheets are frozen, let them thaw according to the package instructions before handling.
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir in the brown sugar until fully dissolved and the mixture is smooth.
- Pour this butter-sugar mixture over the bowl of nuts and cranberries. Stir to combine all ingredients well.
- Evenly sprinkle the nut and fruit mixture over each puff pastry sheet, leaving a small border around the edges.
- Starting from one edge, gently roll each puff pastry sheet into a tight log.
- Cut each rolled log into 1-inch (2.5 cm) wide pieces. You should get about 8-10 pieces from each roll, depending on the thickness.
- Place the sliced scrolls onto the prepared baking tray, cut-side up.
- In a small bowl, beat the egg to create an egg wash. Brush the tops of each scroll with the beaten egg.
- Place the baking tray in the preheated oven.
- Bake for 20-25 minutes or until the scrolls are golden brown and puffed up.
- Remove from the oven and allow the scrolls to cool on a wire rack for about 10 minutes.
- Serve warm or at room temperature.
Once you've taken your cranberry and walnut sticky scrolls out of the oven, let them cool slightly before serving. They're best enjoyed warm, allowing the flavors to truly shine. These scrolls are not only delicious but also incredibly easy to prepare, making them a perfect choice for both novice and experienced bakers alike. Enjoy this scrumptious treat with family and friends!
Cranberry and walnut sticky scrolls FAQ:
Bake the Cranberry and Walnut Sticky Scrolls in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and puffed up.
The scrolls are done when they are golden brown on top and have puffed up nicely. You can also check for a slight firmness when gently tapped.
Yes, you can store leftover scrolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 3 months.
You can substitute the walnuts with pecans or sunflower seeds if you prefer. Just make sure the total amount remains the same.
Yes, you can prepare the scrolls up to the assembly stage, then refrigerate them. Bake them fresh just before serving for the best texture.
Cooking Tips:
- If you find the puff pastry becomes too soft to handle, refrigerate it for a few minutes to firm up before rolling and cutting.
- Toast the walnuts and almonds lightly before using them in the recipe. This enhances their flavor and adds extra crunch.
- You can brush the tops of the scrolls with a little extra melted butter before baking for an additional layer of richness.
- For an extra burst of flavor, consider adding a dash of vanilla extract to the butter and sugar mixture.
- If you prefer, you can substitute the dried cranberries with other dried fruits like raisins or chopped dried apricots.
Nutrition Facts
14 ServingsCalories 370kcal
Protein 5g
Carbohydrates 27g
Fiber 1.84g
Sugar 10g
Fat 27g
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