Cream & Raisin Puff Pastry Rolls

Cream & Raisin Puff Pastry Rolls
These pastry rolls are filled with a sweet filling, velvety soft confectionery cream and blond raisins, sultanas. It is mildly sweet, slightly crunchy from outside and softly and gently from inside.
The Pastry Cream gives the dessert a special taste and raisins, this stunning dried grapes of Greece, simply take it off. They are easily eaten very pleasant at all times and very popular with children.
Yours!
work: 30′ time: 1h:00′ easy:

Cream & Raisin Puff Pastry Rolls Cream & Raisin Puff Pastry Rolls

Pastry Cream

  • 250 g (8.8 oz) milk
  • 60 g (2.1 oz) sugar
  • 1 egg
  • 30 g (1.1 oz) cornflour
  • 1 tsp vanilla extract
In a small saucepan and over low heat, add half of the milk to burn.
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)

  • 1 dose of Pastry Cream
  • 100 g (3.5 oz) blond raisins, sultanas
  • 1 Puff Pastry Sheet
  • 1 egg
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.
Cream & Raisin Puff Pastry Rolls Cream & Raisin Puff Pastry Rolls Cream & Raisin Puff Pastry Rolls

Zambia Sifaki