Butterscotch Roulade

Instructions

1. 1

   Preheat the oven to 180°C. Roll out the pastry dough to a thickness of 3mm.

   Tip: Use a rolling pin to achieve an even thickness.

2. 2

   In a large saucepan, combine the granulated sugar, brown sugar, and 50ml of water. Place over medium heat and stir until the sugar dissolves.

   Tip: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

3. 3

   Remove the saucepan from the heat and stir in the melted butter, salt, and vanilla extract.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   Beat the eggs in a large mixing bowl until they become light and fluffy.

   Tip: Add the cooled butterscotch mixture to the eggs and mix until well combined.

5. 5

   Roll out the pastry dough to a large rectangle, about 1mm thick.

   Tip: Use a pastry brush to apply a thin layer of melted butter to the pastry, leaving a 2cm border around the edges.

6. 6

   Place the cooled butterscotch mixture in the center of the pastry rectangle, leaving a 2cm border around the edges.

   Tip: Brush the edges of the pastry with the remaining melted butter.

7. 7

   Roll the pastry tightly around the butterscotch mixture, starting from the long side.

   Tip: Use a sharp knife to trim the edges and create a smooth surface.

8. 8

   Place the roulade on a baking sheet lined with parchment paper, seam-side down.

   Tip: Brush the top of the roulade with the confectioners' sugar.

9. 9

   Bake for 20-25 minutes, or until the pastry is golden brown.

   Tip: Let the roulade cool for 5 minutes before slicing and serving.

10. 10

    Drizzle the butterscotch sauce over the roulade before serving.

    Tip: Optional: sprinkle with confectioners' sugar for added texture.