• Jo Marsden

Marmite & Cheese Scrolls

Updated: Apr 15

If you love Marmite and Cheese then you'll love these Marmite Scrolls! Think of these as next-level cheese straws with some serious Marmite kick! The first time I tried these in Papa John's I was addicted, and I just had to work out my own version. So here's my quick and easy at-home version of this takeaway classic. Enjoy Marmite lovers!


Ingredients (makes 10 scrolls):

  1. Jar of Marmite (Tip - Squeezy Marmite makes it easier to spread)

  2. Mozerella and Cheddar Cheese (Grated)

  3. Puff Pastry Sheet (pre-made or use your own)

  4. Olive Oil or Butter

  5. 1 x Egg

  6. Plain Flour

  7. Baking Paper

  8. Wire Rack

Method:

First things first, if you don't have the squeezy Marmite, you'll want to warm up your jar of Marmite in some hot water, as it's very hard to spread on the pastry otherwise. Whilst this is warming up, take your puff pastry sheet out of the fridge and let it come up to room temperature for 10-15 mins.


Grab some plain flour and lightly dust your work surface. Take your puff pastry sheet and carefully lay this out. Dust the top with plain flour and roll this out a little with a rolling pin.


Now you want to cover the pastry with a layer of Marmite firstly and then grated mozzarella and cheddar cheese, you need to leave a little gap at one end, and both sides which we will use to seal up the pastry afterwards. Spread the Marmite as thinly or thickly as you like, just remember the more Marmite the stronger it will be, Marmite intensifies once baked.


Once you have finished prepping the pastry, starting at the end with the most filling slowly roll up the pastry pressing in as you roll, to keep it in a cylindrical shape. Stop just before the edge which you left free earlier. Now take your egg and beat, using a pastry brush, brush/egg wash along the final edge, and roll all the way up to seal. Ensure the seal has worked correctly, if not add a little more egg wash and try again.



Cut each of the ends off, leaving a long log shape, and cut into 10 portions, pop these onto a greased/oiled baking tray lined with baking paper and preheat your oven to 200c. Make sure you leave enough space on your baking tray, as the scrolls will double in size! Finally, before baking, sprinkle with a little more cheese.


Bake the scrolls for 20-25 mins on 200c, until golden and brown, but be careful not to burn them! Once ready take them out of the oven and set them onto a wire rack, let them cool for 10-15 mins.




To keep, pop them into an airtight container in a cool, dry place and they should stay fresh for 2-3 days, but I think you'll probably eat them before!







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