1 package puff pastry


0.75 l milk

3 tbsp sugar

2 packs vanilla custard

1 tablespoon of rum

100 g margarine

0.5 l whipping cream


Thinly roll both halves of the puff pastry. 10 narrow stripes, which are approximately 25 cm long, are cut from each half. Each stripe is glazed with egg whites and then rolled up. Bake at 190°C until the rolls are golden yellow.

Add three tablespoons of sugar and one teaspoon of rum; when it boils, add the mixed vanilla custard. Cook following the instructions on the package. In a bowl, add fluffed margarine and add the cooled custard while continuing to whip the margarine. At the end, add approximately another five full tablespoons of whipped cream. Use this cream to fill the centres of the rolls. Finally, use the remaining whipped cream to decorate them.

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