Vanilla Rolls

Preheat the oven to 200°C (convection) and prepare a baking tray.

Roll the puff pastry into a rectangle of about 25 x 40 cm.

Cut the dough into 20 strips of about 25 x 2 cm each.

Beat the egg and brush the edge of one long side of each strip thinly with egg.

Wrap each strip around a baking tube: start at the narrow end, press firmly and roll so that each layer overlaps the previous by about 0.5 cm; the egg-brushed side should face the wide end of the tube.

Place the rolls on the tray and bake for about 15 minutes until golden brown.

Carefully remove the still-hot rolls from the molds immediately and let them cool completely on a wire rack.

Cook the vanilla pudding powder with whole milk according to the package instructions, then let it cool.

Whip the cream with 1 tbsp sugar until stiff and fold it into the cooled pudding.

Transfer the cream to a piping bag fitted with a large round tip and fill the cooled puff pastry rolls from both ends.