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Charlotte Pinkstone’s Cheesy pumpkin and caramelised onion scrolls

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This Cheesy pumpkin and caramelised onion scrolls recipe is not to be missed. Delicious for a snack, light meal or a picnic. But beware, these scrolls won't last long!

  • Makes16
  • Cook time30 minutes
  • Prep time15 minutes
Charlotte Pinkstone's Cheesey pumpkin and caramelised onion scrolls


  • 2 x 150g tubs roast pumpkin, caramelised onion & cashews dip
  • 4 sheets puff pastry, just thawed
  • 1½ cups (180g) grated tasty cheddar
  • 1 Coles Australian Free Range Egg, lightly whisked

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Spread the dip evenly over 2 pastry sheets. Sprinkle with the cheddar. Season.
  2. Step 2

    Place the remaining pastry over the cheese layers and pinch around the edges to seal. Use a pizza cutter or sharp knife to cut each pastry sheet into 8 strips. Roll each strip into a spiral and arrange, cut-side up, on the lined tray, allowing room for spreading.
  3. Step 3

    Use a pastry brush to gently brush each scroll with a little egg. Bake for 25-30 mins or until the scrolls are golden brown and cooked through. Transfer to a serving platter. Serve warm or at room temperature.

Recipe tip

Serve with tomato chutney and flat-leaf parsley leaves.