Pastry Rolls
Remove the dough from the box and let it reach room temperature, especially if it is frozen. This step is essential for achieving an even texture and facilitating its shaping. On the work surface, sprinkle a little flour to prevent the dough from sticking. Using a rolling pin, roll out the dough, being careful not to make it too thin, as this will affect its ability to rise during baking. At the same time, the dough should not remain at its initial thickness, as in this case, it will rise excessively, resulting in rolls with an uneven texture.
Some chefs recommend greasing the metal cones before use, but I prefer not to do this, as the dough contains enough fat to prevent sticking to the mold. Once the dough is sufficiently rolled out, we use a pastry cutter or a sharp knife to cut wide strips of about 2 cm. Each strip of dough is taken one at a time and fixed to the tip of the metal cone or the end of the cylinder, which has a slightly conical shape to facilitate the removal of the roll.
My cylinders are very old, made during the communist era from a 1 mm thick sheet of metal. Returning to the strips of dough, we take each strip and carefully wrap it around the metal cone or cylinder, ensuring that the dough overlaps slightly as we advance. When we reach the end of the strip, we brush a little water on the part of the dough that closes the spiral, making sure to leave a portion of metal free to maneuver the shape.
Once all the cones or cylinders are filled, we place them in a baking tray, with the tip pressed against the tray. Another important step is to brush the rolls with a little water, milk, or a mixture of egg and water, to give them a nice golden color when baked. They are then placed in the oven at a temperature of 190°C (375°F). When the rolls have taken on a golden color, we remove them from the oven using a kitchen towel, grasp one end of the metal cones and, with the other hand, gently twist the baked dough, pulling it to remove it from the mold. This step requires a bit of skill, but with a little practice, you will succeed in making delicious and perfectly baked rolls, ready to be filled with whatever you desire.
Ingredients: 1 package of puff pastry (2 sheets) metal cones or cylinders 3 tablespoons of flour for dusting the work surface
