![Cream & Raisin Puff Pastry Rolls](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MPPVzuGjCYxG7LftRVfX9_h8UjeGSG6JhMzrL27OudK-q1dFB4pMFI3128Y0rvIVjaMx5LDxIIud26_84iWFodLlG4hzMHCRyFza2wBi3OiT-sJxvYEASN7m5jdsrnlEk-jpbdgnVkDi/s640/f0724+rszmbpvls.jpg)
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: |
![Cream & Raisin Puff Pastry Rolls](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7JhBm9ygUeanwwvFYly_avBCv9K6u4rWILvYaGl4uXiU_uwvtwN3qxfQnTv_8oOdZdI6Ju2e-5Fm2SszHFKamKCrq-nd0ohPWuiC74ZacA4CjzxTymuVPQEVYslLr_urpIM0rHs7KkxF/s640/Z16+rszmbpvls.jpg)
![Cream & Raisin Puff Pastry Rolls](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEofhxrIWxODcqmbLZjJbGk6rgAJV2cBDhn8r0ZrDIaLilFXnXvrJWOeBoW7slWNY_vv326XoR9hYNFlvj02Q3V3fCjSzzbgmFs6adUHZS4YpyOxaBeBmrTxju0XuFCYl_vVm3UR8jx8f/s640/Z19+rszmbpvls.jpg)
![]() Pastry Cream
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![]() 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)
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![]() 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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNKdnxKR3tynn53GQmG0GQ9DmE5-DcxMwF3Bc9q09osG7tXMdSx1ikY2K_oDebDqYXhO5BSC5Lu665ZCN3C5-DCpUodaox1dXNsffb8GVILsJUBC0M9yVdhRaA1GBZQ-QSgE9N-w1tErx/s640/Z15+rszmbpvls.jpg)
![Cream & Raisin Puff Pastry Rolls](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pqAz8PdQkeu-gIc9uiPO9Hhegj9cuqPVav4goiJCtYgqLjA9GQOaPqurBDEEWnpHg89WbG1worOQsRlFHy3f-zhAkSJ8ktMF7wz1fhvC5GlHBGJnwGZkLXGEZoeHZnlJBLFbaZMb1ZIA/s640/Z13+rszmbpvls.jpg)
Author Zambia G. Sifaki
![Cream & Raisin Puff Pastry Rolls](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0JqABIME2DWlzyqmzwt3Mg4JEnZsabg4WRuUvgIWjxBwMdMcSy648LrE8E0KK2w2OgZsIElAV34uhUfEOqVzEEVLFidjc9WNb0GiXrcTgOGfQS2RUFiUygwcriWRp6Whx63GTyAwgFaK/s640/Z18+rszmbpvls.jpg)
![Cream & Raisin Puff Pastry Rolls](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0JqABIME2DWlzyqmzwt3Mg4JEnZsabg4WRuUvgIWjxBwMdMcSy648LrE8E0KK2w2OgZsIElAV34uhUfEOqVzEEVLFidjc9WNb0GiXrcTgOGfQS2RUFiUygwcriWRp6Whx63GTyAwgFaK/s640/Z18+rszmbpvls.jpg)
![Cream & Raisin Puff Pastry Rolls](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0JqABIME2DWlzyqmzwt3Mg4JEnZsabg4WRuUvgIWjxBwMdMcSy648LrE8E0KK2w2OgZsIElAV34uhUfEOqVzEEVLFidjc9WNb0GiXrcTgOGfQS2RUFiUygwcriWRp6Whx63GTyAwgFaK/s640/Z18+rszmbpvls.jpg)