Homemade puff pastry and pudding Rolls

7. 10. 2025

Homemade puff pastry and pudding rolls are a delicious treat filled with cream infused with orange spice and topped with chocolate. Alternatively, you can use different toppings for cookies, which you can find on our website.

Ingredients

For the rolls

• 1 cup all-purpose flour
• 1 cup pastry flour
• a pinch of salt
• 5 tablespoons chilled butter, cut into small cubes
• 1 stick (8 tablespoons) frozen and grated butter
• 1 egg
• icing sugar

For the filling

• 2/3 cup whole milk
• 1/4 cup powdered sugar
• 2 egg yolks
• 2 tablespoons cornflour
• 1 1/2 tablespoons butter
• 1/2 cup cream
• peel of 1 orange
• 2 tablespoons finely chopped candied ginger
• 3.5 oz dark chocolate for decoration

Method

• Mix the flours and salt.
• Rub the cubed chilled butter into your fingertips until the mixture resembles fine breadcrumbs.
• Add just enough water—about 4 or 5 tablespoons—to bring the ingredients together and form a dough.
• Roll out the dough into a long rectangle. Spread half of the frozen butter over the bottom two-thirds of the dough.
• Fold the top third of the dough (so that it covers half of the frozen butter) and fold the bottom third. Turn the dough 90 degrees.
• Roll the dough again into a rectangle, brush the bottom two-thirds with the remaining butter, and fold as before. Wrap the dough in cling film and chill for 20 minutes.
• For the filling, pour the milk into a saucepan, bring to the boil, then remove from the heat.
• Whisk together the sugar, egg yolks, and cornmeal.
• While whisking constantly, pour a little hot milk into the egg mixture.
• Whisk in the rest of the hot milk until well incorporated into the custard, then return the mixture to the saucepan.
• Cook the custard over low heat, stirring constantly, until it thickens and comes to a boil.
• Stir in the butter until melted and thoroughly combined.
• Cover the pudding with cling film then refrigerate until set.
• Preheat the oven to 350°F.
• Roll out the cooled dough and cut it into 6 long strips, each 3/4 inch wide.
• Starting at the pointed end of the tube tin, roll to slightly overlap the dough.
• Brush all the tubes with beaten egg and sprinkle with powdered sugar.
• Bake the rolls in the oven for 15-20 minutes.
• Whip the cream to finish the filling.
• Beat the set custard to loosen slightly, then add the whipped cream, orange zest, and chopped ginger.
• Melt the chocolate for the decoration, then dip the wide end of each tube into it.
• Then chill in the freezer for 10 minutes until the chocolate hardens.
• Finally, fill the puff pastry tubes with homemade custard using a pastry bag.

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