Preheat oven to 220°C fan forced. Line a baking tray with baking paper.
Take the puff pastry sheets out of the freezer and place on kitchen bench to thaw out while preparing scroll filling.
In a small bowl mix Swedish Scroll Sugar and butter until well combined to form a thick paste.
Lay one puff pastry sheet on a clean surface. Spread the sugar mixture evenly over the entire sheet using a spatula. Place the second pastry sheet on top and press down firmly to secure the filling. Cut pastry lengthwise into 6 even strips.
Take each strip and gently fold in half lengthwise, pinching it a little, if needed, to secure the sugar mixture. Take each end of the folded strip and gently twist a few times so it is twisted along its entire length, then curl the strip around, forming a snail shape.
Place scrolls on the prepared tray. Brush with beaten egg and sprinkle with extra Swedish Scroll Sugar.
Bake for 15–17 minutes or until golden and crisp. Cool on the tray for 5 minutes before serving. Best enjoyed on the day of baking.
