Preheat oven to 220°C, fan forced.
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 sugar, Swedish Cardamom Scroll Spice and butter until well combined to form a thick paste.
Gently spread sugar mixture evenly over one of the puff pastry sheets using a spatula, ensuring it covers the entire sheet. Place the second puff pastry sheet on top and press down firmly to ensure sugar mixture is secure between the two sheets. 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. Gently twist each strip so it is twisted along its entire length then curl the strip around, forming a snail shape.
Line baking tray with baking paper.
Place scrolls on tray and bake for 15–17 minutes until they are crispy and golden.
After baking, allow to cool for 5 minutes on tray before serving. Best enjoyed on the day of baking!
