Tuesday, April 1, 2014

Buttermilk and Ricotta Scrolls




Savoury scrolls that require no yeast, minimum kneading, quick to make, and almost fail-proof? Sounds too good to be true? Well. This is no April's fool. These scrolls are very good indeed.

These scrolls are adapted from a basic damper recipe. Add the classic combination of ricotta, greek feta and sage, we got ourselves flavoursome scrolls that will go so well with a bowl of hot and steamy pumpkin or tomato soup.

I have to add that this is not a light and fluffy type of scroll. The texture is slightly denser and quite similar to scones. Just so you know...




Buttermilk and Ricotta Scrolls

Makes 12

450 grams self-raising flour
1 teaspoon salt
80 grams butter, cold, cut into small cubes
300 ml buttermilk
200 grams ricotta
80 grams greek feta cheese
Sage leaves (about 15 leaves)
Sea salt flakes, to serve

Preheat oven to 220 degrees celsius (200 degrees celsius fan-forced). Line a 30cm x 20cm lamington tin with baking paper.

Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Make a well in the centre and pour in buttermilk. Stir in until combined and a sticky dough forms. Turn dough out onto a floured surface and knead dough gently for 1-2 minutes until smooth.

Lightly flour rolling pin and roll dough out to roughly about 50cm x 35cm rectangle. Spread ricotta over dough. Crumble feta over top of ricotta layer, and then scatter over sage leaves. Starting from long side, roll up firmly to form a log. Cut log into 12 equal portions. Place scrolls on the prepared tray. Brush top of scrolls with extra buttermilk. Bake for 25-30 minutes until scrolls are golden and sound hollow when tapped. Allow to cool. Sprinkle with sea salt to serve.

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