These unleavened croissant-shaped pastries are the closest we’ll get to making croissants at home. Try these Marmite and Cheddar rugelach today!
Marmite & Cheddar rugelach
Makes 12-16
Ingredients
1 Tbsp (15ml) softened butter
½ Tbsp (7ml) Marmite
1 box (400g each) all-butter puff pastry, defrosted
¼ cup (60ml) very finely grated Cheddar
1 egg, whisked
Method
- Mix together butter and Marmite and spread over the ready-rolled pastry.
- Cut pastry into triangles 8x25x25cm. Sprinkle with cheese.
- Roll pastry up tightly, starting from the short edge. Lightly press on top to secure pastry. Place on a lined baking tray, bending slightly into a crescent shape.
- Chill until ice-cold.
- Preheat oven to 190°C.
- Brush pastries with egg wash. Bake for 30 minutes, cover with foil and bake a further 10-15 minutes until cooked through. Serve warm.
Recipes & Styling: Liezl Vermeulen
Photographs: Zhann Solomons
Also read: Yummy rolled croissant sandwich recipe
