PREP TIME: 20 MIN                SERVES: 8                    TOTAL TIME: 1 HR



  • 6 sheets phyllo pastry, thawed
  • 100 g diced butternuts
  • 100 g diced potatoes
  • 20 g sliced baby marrows
  • 30g pecan nuts
  • 15 g sesame seeds
  • 10 g cranberries
  • 50 g vegan cream cheese
  • 1 tsp salt
  • 30 ml vegetable oil
  • 1 tsp black pepper
  • 1 tsp curry powder
  • 1 tsp vegetable spices



  1. Preheat the oven to 180 degrees Celsius.
  2. Line your baking tray with parchment paper.
  3. In a non-stick pan over medium heat, sauté the potatoes, butternuts and baby marrows for 5 minutes. Season them with salt, pepper, curry and vegetable spices. Let the vegetables cool for 5 minutes.
  4. Mix the cooked vegetables with vegan cream cheese.
  5. To assemble the scroll, place a sheet of phyllo pastry on your work surface and brush the sheet with vegetable oil.
  6. Place a quarter of the veg mixture on the edge of the phyllo pastry in a horizontal line.
  7. Gently roll the mixture up in the phyllo pastry. Repeat with other phyllo sheets.
  8. Coil the phyllo rolls to make spirals. Brush top of the coiled sheets with vegetable oil and sprinkle with sesame seeds.
  9. Bake for 20- 30 minutes or until pastry is golden brown and crispy to the touch.