Cream rolls

How to make it

1. 1

   Make the puff pastry

   Crumble a third of the butter into the flour and stir in the water a little at a time. Beat the rest of the butter into the dough with the rolling pin.

2. 2

   Roll and fold

   Fold the dough together and roll it out four times, resting for a quarter of an hour between each time. Work in a cool place.

3. 3

   Wind around tubes

   Roll the dough out very thin and cut it into strips two fingers wide. Wind them around tin or glass tubes (Erken used a lamp glass). The tube must not be too thick, about like the glass of an ordinary paraffin lamp. Make the cakes 10-12 cm long.

4. 4

   Bake

   Brush the cakes on one side with beaten egg and sprinkle with icing sugar. Place them on a baking tray and bake light brown in a good hot oven (approx. 200 °C (390 °F)). If you have long tubes, each cake must be cut off separately before the tube goes in the oven. Gently slide the cakes off the tubes.

5. 5

   Fill with cream

   Whip the cream stiff and stir in the sugar and vanilla powder. Fill the cakes with the cream only when they are completely cold.