Hungarian cheese rolls are another favourite from my childhood. I remember queuing in the best bakery in town, slowly creeping forward and passing those cool windows which were guarding the cheese rolls. The air was hot and the only air movement came from the big fans from the sealing, yet my finger tips were firm up against the ice cold glass, drawing the twisty shape of the roll I was longing for.
1 puff pastry sheet
200 ml single cream
2 teaspoon corn flour
2 egg yolks
100 g butter
200 g mild cheese, grated
1/4 teaspoon black pepper
pinch of nutmeg
Mix the milk with the flour then gently start cooking with the egg yolks. Stir continually till it thickens then remove from the stove and add 100 g grated cheese and cool down. Beat the butter until it becomes fluffy then combine with the sauce and the 50 g extra cheese then rest in the fridge for 30 minutes. The remaining 50 g of cheese will be used for decoration.
Roll out your puff pastry and slice up into 2 cm wide stripes. Find something with a 2-3 cm diameter which you can use to roll the pastry strips around – e.g. a thin rolling pin or some bamboo skewers wrapped together with tin foil. Roll the strips into a twisty tube and bake in preheated oven to golden brown on 200°C.
Pull the rolls off carefully then wait until they cool down completely then fill them up with cream. Dip each side into the grated cheese to get the final look.
Tip: Don’t make rolls that are too wide otherwise the cream will be overpowering
Calories: 353 Carbs:16.3 g Protein: 7.7 g Fat: 28.7