Boosted Pumpkin & Ricotta Puff Pastry Scrolls
on August 12, 2026

Boosted Pumpkin & Ricotta Puff Pastry Scrolls

Golden, flaky and packed with savoury goodness, these pumpkin and ricotta scrolls are the ultimate make-ahead snack. They're incredibly easy to prepare, freezer-friendly and perfect for lunchboxes, afternoon tea or a nourishing bite on busy days.

Makes: 16 scrolls
Prep time: 20 minutes (plus roasting time)
Cook time: 25–30 minutes

Ingredients

  • ½ medium butternut pumpkin

  • Olive oil 

  • 125 g ricotta

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • 1 tsp per serve Odi Organic Meal Booster

  • 1 tsp per serve Odi Organic Bone Broth

  • Sea salt, to taste

  • Freshly ground black pepper (optional)

  • 4 sheets all-butter puff pastry, just thawed

  • 1½ cups (180 g) grated tasty cheddar

  • 1 free-range egg, lightly whisked

Method

Preheat the oven to 200°C.

Cut the butternut pumpkin in half lengthways and scoop out the seeds. Drizzle lightly with olive oil, season with sea salt and pepper, then place cut-side up on a lined baking tray. Roast for 30–40 minutes, or until the flesh is tender and lightly caramelised. Set aside to cool. This step can easily be done ahead of time.

Once cool, scoop the flesh from the skin and transfer to a bowl. Add the ricotta, onion powder, garlic powder and Odi Organic Meal Booster. Mix until well combined, then season to taste.

Lay two sheets of puff pastry on the bench. Spread the pumpkin mixture evenly over each sheet, then sprinkle with the grated cheddar.

Place the remaining pastry sheets over the top and gently press around the edges to seal.

Using a pizza cutter or sharp knife, cut each pastry sheet into 8 strips. Roll each strip loosely into a spiral and place, cut-side up, onto lined baking trays, leaving space between each scroll for spreading. 

Brush the tops with the whisked egg.

Bake for 25–30 minutes, or until puffed, golden and cooked through.

Serve warm or allow to cool completely before storing for lunchboxes.

Top Tip

Double the filling and freeze half in an airtight container for your next batch. Simply thaw the filling and pastry, assemble the scrolls and bake fresh whenever you need an easy lunchbox filler or afternoon snack.