It’s been a bit gloomy here on the Gold Coast, winter has certainly kicked in. Usually during this season I like to cook the family a hot lunch on the weekends.  These Ricotta and Chives Scrolls tasted great!


Ricotta and Chives Scrolls

  • Author: Katrina
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5


  • butter, to grease tray
  • 3 cups self raising flour, sifted
  • 1/2 teaspoon salt
  • 80g firm butter, chopped
  • 1 1/2 cups buttermilk
  • 200g ricotta
  • 80g crumbled feta
  • 2 tablespoons chives, finely chopped
  • buttermilk, extra


  1. Preheat oven to 220C
  2. Grease a 30cm x 20cm lamington tin with butter
  3. Prepare a floured area on bench to roll dough
  4. Place flour and salt into large bowl
  5. Add butter to flour mix and rub in using fingertips
  6. Pour in buttermilk, stirring to combine
  7. Place dough onto floured surface and knead, if too sticky sprinkle in more flour
  8. Roll dough to form a 45cm x 35cm rectangle
  9. Spoon ricotta onto dough and spread evenly
  10. Crumble feta over ricotta
  11. Sprinkle over chives
  12. Roll dough, from long end, into a log
  13. Cut into 1cm thick rounds and place all scrolls into tin, touching
  14. Brush the tops of the scrolls with the extra buttermilk
  15. Bake for 25 minutes or until they are golden.
  16. Serve warm

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Shell May 27, 2013 - 2:43 PM

yum! they look tasty and an easy change thanks for sharing 🙂


Katrina May 27, 2013 - 4:02 PM

they were very tasty Shell, hope your enjoy them

Merryl Chantrell May 28, 2013 - 6:10 AM

Don’t they look yummy. Pity there is no smell-o-vision 🙂

Katrina May 28, 2013 - 11:21 AM

ooh yes your right Merryl, they did smell delicious, I love the smell of hot feta

Cat Kennedy May 31, 2013 - 9:55 PM

I’m not sure where my previous comment disappeared to on my computer, but….these look awesome! I was wondering if they would freeze well? I’m not a great baker, so I need all the help I can get please Katrina. 🙂

Katrina June 1, 2013 - 9:03 AM

Hi Cat, no I don’t think they would freeze well, they were delicious warm and nice texture I think they would become too hard after being frozen and reheated.

Cat Kennedy June 8, 2013 - 10:00 PM

Thank you.

Maddison February 23, 2015 - 3:59 PM

Can you substitute the buttermilk for something else? Thanks

Katrina - The Organised Housewife February 23, 2015 - 4:12 PM

You could simply use milk instead of Buttermilk if you wanted Maddison 🙂

Maddison February 23, 2015 - 4:15 PM

Excellent, thanks!


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