gluten free + sugar free
Crunchy sweet, smooth and damn tasty. This puff pastry recipe gives you an opportunity to get creative. Choose the flavour chocolate you use or add some of your other favourite toppings into the scrolls. You can also design a shape to roll the puff pasty into.
Cooking time: 180'c for 20 minutes.
Chocolate almond scrolls
Gluten-free puff pastry (normal is fine if you are not gluten-free)
150g Sugar-free chocolate chips (I used noshu)
1 whisked eggs (if your vegan leave out and brush with dairy free butter)
1 cup almond butter
Slithered almonds *optional
Thaw frozen puff pastry in a sealed bag to avoid drying out until room temperature.
Pre-heat oven to 180•c
Cover workspace with flour or baking paper to avoid the pastry sticking.
Roll out pastry to desired thickness and cut to the size you want the scrolls. If your rolling pin is sticking coat it in some flour.
Spread the pastry surface with almond butter, then sprinkle on chocolate chips.
Roll into a scroll-like shape. (Or use your own creative shape design!)
Brush the outside of scrolls with the whisked egg and place on an oven tray lined with baking paper. *Add some slivered almonds for crunch on top if you wish.
Once all scrolls are rolled and placed on a baking tray. Bake for 20 mins.