These cream rolls were one of my favorite childhood snacks in Hungary. And now I can make them for myself and I will also show you how to make them, because they are fabulous! I used to buy the full sized version, however today I prefer the mini rolls as a snack. The recipe and the method of preparation is the same, the size of the mold is different.
To create these pastries you will need special cream roll molds.
Ingredients for 12 cream rolls or 48 mini cream rolls.
(if you have a scale, use grams for accuracy)
1 package of puff pastry
100 g (3 1/2 oz) cream cheese
150 g (5 oz) finely shredded cheese
70 g (2/3 stick) unsalted butter
1 egg yolk (+1 for glazing)
1 tbs flour
150 ml (5 oz) milk
salt and white ground pepper to taste
Add the milk, the flour, the egg yolk, the cream cheese, 50 g (2 oz) of the shredded cheese, salt and white pepper to a saucepan. Mix the ingredients well.
Cook on medium heat, constantly stirring, until it thickens.
Remove from heat and let it cool completely.
Preheat oven to 400 F.
Roll out the thawed puff pastry, Cut it to 12 long 3/4 inch wide pieces for normal rolls or 48 shorter, 1/3 inch wide pieces for the minis.
Roll the dough around the mold, always overlapping with the previous layer.
Glaze with egg yolks for a nice color (optional).
Bake for 15 minutes, let it cool enough so you can safely touch the molds and with a twisting motion remove the mold.
Cool completely the rolls on a cooling rack.
When your cheese mixture is cool add the butter and 50 g (2 oz) shredded cheese.
Beat it until it gets fluffy.
Transfer your cheese mixture into a pastry bag.
Fill the completely cooled pastry rolls.
Do this right before serving if you want to keep your pastry crispy.
Dip the ends into the remaining shredded cheese and keep them cold until serving.
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