Dulce de Leche Roulade
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A rich and creamy dessert featuring a sweet and sticky dulce de leche filling, wrapped in flaky puff pastry.
Ella x
Ingredients
- 500 gall-purpose flour(for puff pastry)
- 250 gunsalted butter(for puff pastry)
- 100 mlice-cold water(for puff pastry)
- 400 ggranulated sugar
- 200 glight brown sugar
- 150 mlheavy cream
- 50 mlunsalted milk
- 10 gsalt
- 1 mlvanilla extract
- 200 gdulce de leche
- 3 egglarge eggs
- 1puff pastry dough
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Roll out the puff pastry dough to a thickness of 3 mm. Cut into rectangles approximately 20 cm x 10 cm.
Tip: Use a ruler to ensure even rectangles.
- 3
In a medium saucepan, combine the granulated sugar, light brown sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Tip: Avoid stirring too vigorously, as this can cause the sugar to crystallize.
- 4
Increase the heat to medium-high and bring the sugar mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.
Tip: Be careful not to burn the sugar.
- 5
Remove the saucepan from the heat and carefully whisk in the heavy cream and vanilla extract. The mixture will bubble vigorously, so be cautious.
- 6
Let the dulce de leche cool slightly, then stir in the dulce de leche until well combined.
Tip: This will help the filling set.
- 7
In a separate bowl, whisk together the eggs and a pinch of salt until light and frothy.
Tip: This will help the filling set.
- 8
Pour the egg mixture over the cooled dulce de leche and whisk until well combined.
Tip: This will help the filling set.
- 9
To assemble the roulade, spread a thin layer of dulce de leche on one half of each rectangle, leaving a 1 cm border around the edges.
Tip: This will help the filling stay in place.
- 10
Place the other half of the rectangle on top of the filling, pressing gently to seal.
Tip: Use a fork to crimp the edges and create a decorative border.
- 11
Repeat the process with the remaining puff pastry dough and dulce de leche filling.
- 12
Bake the roulades for 15-20 minutes, or until golden brown.
Tip: Rotate the baking sheet halfway through the baking time to ensure even browning.
- 13
Remove the roulades from the oven and let cool for 5 minutes.
Tip: This will help the filling set.
- 14
Dust the roulades with confectioner's sugar before serving.
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