Biscoff Cream Rolls
Ingredients:
1 sheet of puff pastry
1 beaten egg
1 cup heavy cream
¼ cup biscoff spread
¼ cup powdered sugar
Instructions:
Start with a sheet of puff pastry, and use a rolling pin to thin it out slightly.
Use a pizza cutter or a sharp knife to roll the sheet into strips.
Using real cylinder molds or just make some yourself using foil - take a strip of puff pastry and wrap it around the mold, making sure each layer overlaps with the last one so there are no gaps.
Brush with a beaten egg.
Then bake for about 350 degree for about 30 minutes or until the pastry is golden brown.
Place the rolls on a wire rack to cool completely.
While the rolls are cooling, make your filling by combining the heavy cream, biscoff spread, and powdered sugar.
Beat the cream using a hand/stand mixer.
When the rolls are completely cool, gently remove the molds.
Add the cream filling to a piping bag, and fill the rolls.
Lastly, top the rolls with powdered sugar.
These biscoff rolls are best served the same day at room temperature.