Cheese and Pesto Scrolls - Porotiti Tīhi me te Penu Amiami
These delicious Cheese and Pesto Scrolls are soft, fluffy scrolls filled with punchy pesto, creamy cream cheese, cheese and spinach.
Servings 12 Scrolls
Equipment
- 1 x Rākau Pokepoke (Rolling Pin)
Ingredients
The Dough – Te Pokenga
- 1 ⅓ C (330 ml) wai aromahana (lukewarm water)
- 2 ½ tbsp huka (sugar). This can be replaced with the same amount of honey or maple syrup.
- 1 small tablespoon (8g) īhi horo (instant yeast). This can be swapped for 16 g Surebake yeast.
- 4 ¼ C (635 g) puehu parāoa kounga (high grade flour)
- 2 tsp kumene kuoro (ground cumin). This can be swapped for another spice or left out completely.
- 1 ½ tsp tote (salt, fine)
- ½ C (125 ml) miraka tepe (yogurt, unsweetened)
The Scroll Filling – Te Puku o ngā Porotiti
- ¾ C - 1 C penu amiami (pesto)
- 70 g nati kaheu (cashew nuts, lightly salted). Optional.
- 100 g kirīmi tīhi (cream cheese)
- 50 g kōrihi (spinach)
- Handful of pāhiri māota (fresh basil). This can be swapped your favourite herb. Or swap it for 1 tablespoon of dried herbs.
- 250 g tīhi (cheese, use whatever cheese you have, I love a mix).
Instructions
Activate the Yeast:
- Add the wai aromahana (lukewarm water) and huka (sugar) to a large bowl. Whakaranuhia (stir to combine). Add the īhi (yeast) and stir again.
- If you are using instant yeast, leave it for 5 minutes until the yeast has floated to the top. If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is slightly floaty.
Add the Ingredients:
- Add the puehu parāoa (flour), kūmene (cumin), tote (salt) and miraka tepe (yogurt) in to the yeast mixture.Using a bread and butter knife, mix it all together until a dough forms. Once the dough is roughly incorporated, it is time to knead the dough.
Knead the Dough:
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low-medium speed. If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 – 12 minutes.
Kneading Tip:
- Try not to add any extra flour when you are kneading. If it is super sticky, only add a tablespoons of flour at a time (up to 3 tbsp) and continue kneading. Remember, a slightly sticky dough is better than a stiff dough.
Cover the Dough:
- Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
First Rise:
- Rise for 1 ½ – 1 ¾ hours, the dough should double in size.
Prepare the Tray:
- Line a 30 cm x 25 cm tray with baking paper. Note: Try and use a tray this size so the scrolls bake evenly. If the scrolls are close-ish together on the tray they will rise better.
Roll out the Dough:
- Once the dough has risen, lightly flour a table or bench. Roll out the risen dough to a 30cm x 40cm rectangle.
Add the Fillings:
- Spread over the penu amiami (pesto).Sprinkle over the nati kaheu (cashew nuts) and divide small blobs of the kirīmi tīhi (cream cheese) over the dough.
- Roughly chop the kōrihi (spinach) in to small pieces and sprinkle them on top. Grate over the tīhi (cheese) and a sprinkle of pāhiri (basil), or whatever herbs you are using.
Roll up the Dough:
- Pōkaia te pokenga (roll up the dough).Cut in to 12 even pieces with a serrated knife and add to the prepared tray, making sure the scrolls are evenly spaced apart.
Second Rise:
- Cover with a tea towel and rise again for 45 minutes.
Bake the Scrolls:
- As it rises, preheat the oven to 170 °C.
- Once the scrolls have risen, place them in the oven.Bake for 28 – 30 minutes.
Serve the Scrolls:
- Leave the porotiti (scrolls) to cool for five minutes before serving. These are best served warm. If you have any left over, store in a plastic bag or in a sealed container. Toast them under the grill the next day to bring them back to life.