Speculaas Spiced Pear Scrolls

Speculaas Spiced Pear Scrolls

Spiced Pear Scroll
spiced pear scroll

Well, last nights weather was a little wild! From about 9:00pm we were battered with 100km per hour winds and non-stop rain. Safe to say that the puppies were not happy with this weather arrangement, and neither was I when I had to trudge 50kg of chicken feed across the sloshy backyard this morning! BUT now, as I sit snuggled under countless blankets waiting for our little house to warm up, these warm, fluffy Speculaas spiced little scrolls are warming my soul! If you've ever eaten anything containing the spice mix that is Dutch Speculaas, you know exactly what I mean, it's such a warm, homely, comforting spice, and no matter what you put it in, be it cake, cookies or pear scrolls, it's the perfect weapon to fight off those Winter blues. 

Last year, a family member came from Egypt to visit us in Australia, and during her time here she made what was by far the most delicious cinnamon scroll recipe I’ve EVER had the pleasure of eating! What made her cinnamon scrolls so great? Well, they were really small, so the bread didn’t dull the taste of the gorgeous filling, which was PACKED with god only knows which spices, but there was definitely copious amounts of cinnamon in there! And then it was all drenched in a thick, gooey glaze, and I mean DRENCHED! So when I decided that I was going to bake Speculaas Spiced Pear Scrolls, I knew that Latifas little masterpieces were to be my inspiration. So, I kept the scrolls small, I almost tripled the recommended amount of spice for a LARGE scroll, yes you heard right, these little babies are packing a real spice punch! and then I drenched the finished product in an oober sticky glaze. The result? Does my spiced pear scroll recipe stand up to Latifas’ originals? y turned out to be quite the treat if I do say so myself! The small chunks of pear nestled within this pear roll offer a welcome burst of sweetness in amongst the powerful Dutch spices, and the freshly baked bread makes for a soft and fluffy base on which all the flavours can be happily married. But you’ll just have to bake them and be the judge of that yourself. 

#1 Your yeast is quite possibly the most important ingredient in this spiced pear scrolls recipe, so if it just isn’t foaming, start fresh with new milk, new sugar and new yeast to try again. You don’t want to ruin all your hard work by using dodgy yeast.

#2 Don’t pre-prepare your pears, pears begin to brown when exposed to oxygen, so put off chopping them up until just before you’re ready to use them. PS: You can also keep the skins on, I did.

#3 Can’t find pre-made Speculaas spice mix? Don’t fret, it’s not all that common. Instead you can combine the following the made your own.

8 tsp cinnamon
2 tsp ground cloves
2 tsp grated nutmeg
1 tsp ground coriander seeds
1 tsp ground aniseed
1 tsp ground ginger
1 tsp white pepper
3/4 tsp ground cardamom

#4 The best way to cut your scroll slices without squishing them is to use a serrated knife and a gentle sawing motion. If your slices end up a little out of shape, you can always gently correct them before placing them in the baking tins. But honestly, their shape isn't oober important because they if you're baking them into pull apart loaves like me, they won't bake perfectly round anyway, they will be almost little triangle shapes. 

spiced pear scroll, pear roll, scroll recipe
Yield: 16 mini scrolls
Author: Dayna Hoskin

Speculaas Spiced Pear Scroll

prep time: 2 hourcook time: 15 Mtotal time: 2 H & 15 M
So, I kept the scrolls small, I almost tripled the recommended amount of spice for a LARGE scroll, and then I drenched the finished product in an oober sticky glaze…


  • 1 cup of full cream milk
  • 3/4 cup of white granulated sugar
  • 2 7g dry yeast packets
  • 100g unsalted butter (small cubes)
  • 2 large eggs
  • 4 1/2 cups plain flour
  • 80g unsalted butter
  • 1/4 cup of brown sugar
  • 3tsp speculaas spice (see notes for spice mix if you cannot purchase ready made)
  • 2 small pears
  • 2 cups icing sugar
  • 1/4 cup full cream milk
  • + 1/4 cup chopped pecans


How to cook Speculaas Spiced Pear Scroll

  1. Place 1 cup of full cream milk into a large microwave-safe bowl. Add 3/4 cups of sugar and microwave for 90 seconds.
  2. Remove milk mixture from the microwave and whisk lightly to dissolve any settled sugar. Sprinkle 2, 7g packets of dry yeast onto the surface of your the milk and whisk until the yeast is ‘wet’. Cover loosely with glad wrap and set aside for 10 minutes or until the yeast has formed a foamy layer on the top of the milk.
  3. Meanwhile, combine flour and butter in a large mixing bowl. Rub the chunks of butter between your fingers to break them up, continue to do so until there are no large lumps and your flour resembles a bread crumb like texture. Set aside.
  4. Once your yeast is ready, make a well in the centre of your flour mixture and pour in your milk/yeast mixture and two lightly whisked eggs. Bring the ingredients together with a spatula until there is no residual flour in the mixing bowl.
  5. Flour your benchtop and tip your dough out. Liberally sprinkle the top of your dough with flour and knead until smooth (note it is ok if it’s a little sticky).
  6. Grease a clean mixing bowl, place your dough inside and loosely cover the bowl with glad wrap. Leave in a warm place to proof for one hour, or until roughly doubled in size.
  7. Grease and line the base of two 21cm round cake tins and set aside.
  8. Once your dough is ready, re-flour your benchtop and tip your dough out. Punch it flat, then fold it into a rough rectanglar shape.
  9. Roll your dough out until 5mm thick ensuring you keep the roughly rectangular shape.
  10. Place 80g butter, 1/4 cup brown sugar and 3tsp speculaas spice into a small saucepan. Place saucepan over a low heat and stir continuously until ingredients have melted together.
  11. Remove the saucepan from the heat and allow the mixture to cool slightly.
  12. Paint your spice mixture onto your rectangle ensuring it’s evenly covered.
  13. Cut your two pears into small, roughly 0.5cm x 0.5cm, cubes (excluding the core) and scatter them evenly atop your dough.
  14. Starting at one of the long sides of your triangle, tuck in the edge and begin to gently but firmly roll your dough until it forms one long log.
  15. Cut off and discard the ends of your dough log, then divide the rest of your log into roughly 2cm slices.
  16. Arrange your slices in the base of your two cake tins so that they’re juust touching one another.
  17. Cover with a clean tea towel and allow to proof for a further 30 minutes.
  18. Heat your oven up to 210 degrees Celsius, and once ready, place your scrolls in the oven to bake for 15 - 20 minutes or until golden.
  19. While still fresh the oven, mix together 2 cups of icing sugar and 2tbsp of milk until a thick paste forms.
  20. Paint your scrolls with the glaze, sprinkle with chopped pecans and serve warm.


EQUIPMENT x2 medium saucepans x2 large metal of glass mixing bowls microwave safe bowl whisk rolling pin serrated knife x2 21cm diameter cake tins parchment or baking paper
Created using The Recipes Generator
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