Cream Roll-Recipe

                            

Cream Roll recipe:

Puff pastry sheet or (Home made dough)
Whipping cream
Cream roll horn 
sugar powder

For Rod or cream horn I use Copper rod
If you use the cream horn it takes a long time to make 100 of creamrolls, I just came w/ idea how can I find a long rod to fit the Oven exactly so I can save more time.. I looked all over the place to find a rod that it's safe for baking ..I went to home depot and found long cooper Rod,I told them the exact size to cut them to fit my oven . But I cover the rod with parchment paper Believe me for 100 cream rolls it takes me less than 1 hour

Cream:

1 cup whipped cream or heavy cream
3/4 cup powdered sugar
1/5 tea spoon cardamon(hail) for flavoring
to make your cream add whipped cream w/1/2 powdered sugar and cardamon and mix them until very thick like paste


For dough: you need 
1 cup all-purpose flour
½ cup cold water
1 pinch salt
1 cup butter

PREPARATION

1- Pour the flour out onto a flat work surface, preferibly marble, and shape it into a well. Pour the water and a pinch of salt into the center of the well and work until into a ball of dough. Wrap dough in a kitchen towel and let rest for 20 minutes.

2-Place the dough between two sheets of parchement paper and use a rolling pin to flatten the dough into an 8 inch square block.


3-Place a stick of butter in the center of the block of dough. Fold in all four sides of the dough in towards the center, completely covering the butter. Let rest for 5 minutes.


4-At this point, it is time to begin the “turing” phase. Roll out the dough using a rolling pin, forming an ½-inch thick rectangle. (The ideal proportion of the long to short sides is 3 to 1.) Turn the sheet of dough 90°, so that the long side is closest to you. Fold in both sides. You have just “turned” the dough once.

Repeat step 4, that way the dough will have been “turned” twice.

Place the dough in the fridge and let rest for 10 minutes. Then, repeat step 4.

Place the dough back in the fridge for 10 minutes. Then, repeat step 4.

Now the pastry dough is ready to be used. Remember to wait about 10 minutes after you have rolled it out and before baking. 
Puff pastry dough can be frozen and kept in the freezer for a month. Defrost before use.

Roll out dough into a 10 by 15 inch rectangle about 1/8 inch thick.
Cut dough lengthwise into 1 inch wide strips using a pizza or pastry wheel.
Cover the cones w/ baking sheet paper or grease the cones.
Wrap each strip of dough around the cone, starting at the bottom and overlapping slightly all the way to the top.
Pinch the bottom and top to make sure the dough doesn’t come unraveled.
Get the dough and roll it out the rolling pin, then cut in pieces of ¾ inch
wrap around the cooper rod and bake them 350 degrees 7-10minutes let them cool then fill each with the cream and sprinkle w/ powdered sugar and cardamom keep refrigerated for 3-4 hours , enjoy w/ a cup of hot tea

You can also freeze them just keep them in airtight containers.