For our baking project today, we made Vegemite and cheese scrolls. Those of you in America — I’m sorry — there is no equivalent to Vegemite. Let me know if you’d like me to send some over.

I made a video of our baking. Highlights include Aisha’s creativity in cracking the egg and her handling of the knife. Watch and wince.

Here’s the recipe:

  • 4 sheets puff pastry, thawed
  • 1/4 cup Vegemite
  • 3 cups grated tasty cheese
  • 1 egg, beaten

Method: 1. Preheat oven to 220°C. Line 3 baking trays with baking paper. Place pastry, 1 sheet at a time, onto a chopping board. Spread Vegemite over pastry. Sprinkle cheese over Vegemite. 2. Starting from the edge nearest you, roll up pastry, 1 sheet at a time. Be careful not to roll the pastry sheets too tight. 3. Cut each roll into 12 equal portions. An easy way to do this is to cut each roll into quarters, then cut each quarter in 3. Brush pastry scroll tops with beaten egg. 4. Place scrolls, cut-side up, onto baking trays, allowing room for spreading. Bake for 15 to 20 minutes or until pastry is golden and cheese is melted. Allow to cool for 5 minutes on trays before transferring to a wire rack. Serve.

My notes:
I used two different cheeses — normal tasty cheese and mozarella cheese, the combo made it a bit more interesting. Next time I’ll leave off the baking paper — the scrolls stuck to the paper and were very difficult to scrape off.

David really liked these and would request these again, which makes them a winner in our household!