Scroll with cheese and herbs Recipe

Ingredients

• 3 cups flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 45 g butter
• 2/3 cup milk
• 1/3 cup water
• Filling:
• 1 cup Swiss cheese or similar hard cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup parsley, chopped
• 1 tbs fresh oregano, chopped
• 1 tbs fresh rosemary, chopped
• 15 g butter, softened
• 1 egg yolk
• 2 tsp water

Directions

1.

In a large bowl, sift together flour, baking powder and salt. Rub in butter. Combine milk and water, add to the dry ingredients to make a soft dough.

2.

On lightly floured surface gently knead dough until smooth and elastic. Roll out with a rolling pin to a 38 x 28 cm rectangle.

3.

For the filling mix and combine cheeses and herbs in a bowl.

4.

Spread soft butter thinly over the dough, to the very edges. Cover evenly with the cheese filling.

5.

Starting at one of the long ends, roll the dough into a roll and cut crosswise into 10 equal rounds. Arrange them, cut side down, in greased and paper lined 20 cm round cake tin.

6.

Combine egg yolk and water, brush over rounds. Bake at 200ºC for 25-30 minutes or until the scroll is firm and browned. Serve warm.