- Take about a tablespoon of the
filling and spread it in over the pastry,
leaving a ¼-inch (6-mm) border. - Take the edge closest to you and
slowly and carefully roll it toward the
opposite edge. Press softly to seal.
Because of the oil in the dough, it should
seal easily. The filled tube should be
about 3 to 4 inches (7.5 to 10 cm) long, a
perfect size for little fingers. Sometimes
the dough is too thin and sticks to your
surface as you try to roll it. Just keep a
spatula or a butter knife handy to gently
help you lift the edge. Once you have
that up, you’ll be able to roll the rest
easily. - Gently place the filled and rolled
axel boer
(Axel Boer)
#1