Buttermilk and ricotta sage scrolls
Posted on 04/11/2011

How many would it make: 10 portion

Ingredients list:

3 cups Vitarium GF self raising flour
½ tsp salt
80g firm butter, chopped
1 ½ cups buttermilk, plus extra for glazing
200g ricotta
60g greek fetta
20g goats cheese
12 sage leaves


Method:

1. Preheat oven to 220◦C. Grease a 30cm x 20cm lamington tin with butter.

2. Shift Vitarium GF self raising flour and salt into a large bowl and then rub in the butter using finger tips. Make a well in the centre and pour in buttermilik. Stir until combined and a sticky dough forms.

3. Turn dough out onto floured surface and knead gently until smooth. Use rolling pin to roll dough out into a rectangle. To make this step easier, place the dough onto a piece of baking paper smeared with oil – it prevents the mixture sticking to the bench when rolling out.

4. Crumble ricotta over dough and spread with spatula. Crumble fetta and goats cheese over the top of the ricotta layer. Scatter over the sage leaves.

5. Roll the pastry into a log, using the greased baking paper to guide you.

6. Cut into 1inch thick rounds, place scroll-side up into the prepared tin, making sure buns touch. Brush top of buns with extra buttermilk.

7. Bake for 25-30 mins until scrolls are golden and sound hollow when tapped. Allow to cool & serve. Makes 10-12.

Other tips:

The good thing about this recipe is that you can make so many different variations with the filling. I also love making ricotta and sundried tomatoes.