•   500g of frozen puffy pastry
  •   50g Polimark margarine (for the molds)
  •   1 egg
  •   500ml of milk
  •   200ml Polimark whipped cream 1 gellatine
  •   150g of sugar
  •   50ml of water
  •   3 egg yolks
  •   1 bag of vanilla pudding kesica pudinga od vanile
  •   1 teaspoon of starch
  •   1 vanilla sugar


Preparation time: 120 min

Stretch the unfrozen pastry on a floured flat surface so it’s thin and you should get 12 stripes. The mold for the rolls cover with Polimark Margarine and on each mold roll 1 stripe. Lay the finished rolls on a baking tray covered with baking paper. With scrambled eggs, coat the rolls and bake them for 20 minutes on 200°C. When the rolls are done, set them aside to cool.  

Soak the gelatin in cold water for 10 minutes. Boil some milk in a separate pan. Mix the pudding and starch with 100ml of milk. In a bowl, whisk egg yolks, sugar and vanilla sugar. In the egg yolk mix add the mix with pudding and starch, stir well. Heat 400ml of milk and heat it until it boils. When the milk starts to boil, remove it from the stove and add the previously mixed yolks while siring the mix nonstop. Return the mixture on mild temperature and mix it until it boils. When it boils, remove it from the stove and add gelatin and stir until the it melts. Let the cream cool and mix it with Polimark Whipped Cream. Cool the cream in the fridge and then fill the rolls.

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