Marmite & cheddar rugelach 

Croissant-ish, flaky pastries that are easy-peasy to make and cute as a button. These savoury bites will be a hit at breakfast or teatime. 

Marmite and cheddar rugelach 

• 1 hour 30 min
• Makes 12-14

Ingredients

• 1 box (400g each) all-butter puff pastry, defrosted 
• Flour, for dusting 
• 1 Tbsp softened butter 
• ½ Tbsp Marmite 
• ¼ cup (60ml) very finely grated cheddar 
• 1 egg, whisked 

SP

Sjaan Van Der Ploeg 
‧ by

MK

MyKitchen  
‧ Photography by

JM

Jet magazine  
‧ Text courtesy of

Method

1. Place the square of pastry on a lightly floured surface.
2. Mix together butter and Marmite and spread over pastry.
3. Cut into triangles of 8 x 25 x 25cm. Sprinkle with cheese.
4. Roll pastry up tightly, starting from the short edge. Lightly press the top to secure the pastry.
5. Place on a lined baking tray, bending them slightly into a crescent shape. Chill until ice-cold (about 30 minutes).
6. Preheat oven to 190°C.
7. Brush pastries with whisked egg. Bake for 30 minutes, then cover with foil and bake for 10–15 minutes until cooked through. Serve warm.

Cook’s note 

You can try other flavours, such as goat’s cheese and thyme or blue cheese and fig.