These pastry rolls are filled with a sweet filling, velvety soft confectionery cream, and blond raisins sultanas.
It is mildly sweet, slightly crunchy from the outside, and softly and gently from the inside.
The Pastry Cream -rich, thick, and creamy custard- gives the dessert a unique taste, and raisins, this stunning -superfood- dried grapes of Greece, take it off. They are quickly eaten very pleasant at all times and very popular with children.
Yours!
| work: 30′ | time: 1h:00′ | easy: |
Pastry Cream
|
 In a small saucepan and over low heat, add half of the milk to warm up. |
 In a bowl add the egg, sugar, cornflour and the remaining milk. Beat well with wire. |
 Pour into the bowl of hot milk, beating constantly until the temperatures are equated. |
 We turn back to pot all the milk mixture. Stirring constantly, boil until thick and show the first jets of boiling. |
 Withdraw the cream from heat and pour into bowl. Cover with plastic wrap and set aside to cool. |
Filling (12 rolls)
|
 On the workbench open the puff pastry sheet and spread a thin layer of pastry cream. |
 Sprinkle with raisins and with the help of the paper lift up the pastry from the long side and wrap to close within the filling. |
 Wrap the roll with the paper, place it to a flat surface and refrigerate for 1 hour. |
 Cut the roll into 12 pieces and place them in the pan covered with greaseproof paper. Brush the rolls with beaten egg. |
 Bake in preheated oven at 180℃ (356℉, Gas:4.2) for 30'-35' until browned and cooked by and underneath. |
Author Zambia G. Sifaki
