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Blueberry Scrolls


  • 1.5 cups All-purpose Flour

  • 1 cup Greek style Yoghurt

  • 35g Cream Cheese (2Tbsp)

  • 125g Blueberries (frozen or fresh)

  • extra Flour for kneading

  • 100g Sugar


In a bowl, Mix the yoghurt and flour for the dough.

Knead the dough for 5 mins on a floured board or bench.

Roll dough into a rough rectangle, (you are aiming for a rectangle larger than an A4 piece of paper) Dough should be approx 0.5cm thick.

Spread the cream cheese over the dough, leaving approx 4cm along one edge.

In a bowl mix the blueberries with sugar. Add the blueberries on top of the cream-cheese layer, you want the blueberries to be evenly distributed and in a single layer.

Roll the dough up, starting from one long edge, to form a long sausage.

Using a sharp knife, cut the sausage into 1.5-2cm thick slices.

Place slices on a baking paper lined tray (I don't bother to glaze the scrolls, I bake them as is).

Bake at 180 degrees Celsius (360 Fahrenheit) for 30 minutes or until golden. Leave to cool.


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