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Chocolate and Peanut Butter Scrolls

Ingredients

  • 2 sheets of flaky puff pastry
  • 1 cup Pic’s Crunchy Peanut Butter
  • 1/2 cup roughly chopped dark chocolate
  • ICING
  • 1/2 cup icing sugar
  • 2 Tbsp maple syrup

Directions

  1. Lay your puff pastry sheets on a board or clean work surface. Spread each evenly with Pic’s Crunchy Peanut Butter, leaving a roughly 3cm border all around the edges. Sprinkle the chocolate over top.

  2. Roll each pastry sheet tightly from the bottom to the top, to create two logs. Transfer to the freezer for 30 minutes to firm up.

  3. Preheat oven to 160°C fan bake/180°C standard. Line a large baking tray with baking paper.

  4. Slice each log into 8 slices, and lay each slice, spaced well apart, on your prepared baking tray. Brush the tops with egg wash or melted butter.

  5. Bake for 25-30 minutes, or until golden brown. Allow to cool slightly.

  6. Meanwhile, to make the icing, whisk together the icing sugar and maple syrup in a small bowl.

  7. Drizzle the icing over each scroll. Serve warm or at room temperature.