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Pineapple Scrolls

Serves 8


  • 2 cups self raising flour
  • 1/2 teaspoon salt
  • cayenne pepper, to taste
  • 1/2 teaspoon dry mustard
  • 60g Australian butter
  • 125g grated Australian cheddar cheese
  • 1 egg, lightly beaten
  • 1/2 cup Australian milk
  • 40g Australian butter, melted
  • 1/4 cup finely chopped parsley
  • 1 x 450g can crushed pineapple, drained
Download Recipe (PDF)


  1. Sift together flour, salt, cayenne pepper and mustard. Rub in butter until mixture resembles fine breadcrumbs. Add half the cheese and mix to a moist dough with egg and milk. Turn onto a floured board and knead lightly. Roll into a 40cm square, brush with melted butter and sprinkle with parsley, crushed pineapple and remaining cheese. Roll up as for a Swiss roll and cut into 10 slices. Arrange cut side up in a 23cm buttered round cake tin and bake at 200C for 50 minutes. Serve hot or cold.


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