Praline Roulade

Instructions

1. 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

   Tip: Make sure to grease the parchment paper with butter.

2. 2

   In a large bowl, combine the flour and salt. Whisk to combine.

   Tip: Use a whisk or a pastry blender for this step.

3. 3

   Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Don't overwork the dough.

4. 4

   Gradually pour in the confectioner's sugar while stirring the mixture with a fork until it forms a cohesive dough.

   Tip: Be careful not to overmix.

5. 5

   Divide the dough in half. Roll out each half into a thin sheet, about 1/8 inch thick.

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

6. 6

   Spread the praline paste evenly over one of the dough sheets, leaving a 1-inch border around the edges.

   Tip: Make sure to leave enough space for rolling the dough.

7. 7

   Sprinkle the praline syrup over the praline paste.

   Tip: This will help prevent the filling from drying out.

8. 8

   Place the second dough sheet on top of the filling, pressing the edges to seal.

   Tip: Use a little bit of water if the edges won't stick together.

9. 9

   Brush the top of the dough with the egg wash and cut the edges to form a seal.

   Tip: Make sure the seal is tight to prevent the filling from escaping.

10. 10

    Place the roulade on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

    Tip: Use a toothpick to check for doneness.

11. 11

    Let the roulade cool on a wire rack for 5 minutes before slicing and serving.

    Tip: This will help the filling set and the pastry to firm up.