puff pastry rolls
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Sprinkle the work surface with a little flour, knead the dough and divide it into 2 equal parts. Divide each part into 6 balls. Thin out the balls, coat 5 with whipped butter and place one on top of the other, and place the sixth uncoated on top.
Do the same with the other 6 balls and place them separately to get two circles.
Thin out each circle to a size of about 40 cm in diameter. Cut into 16 equal parts. Put the filling at the beginning of each triangle and fold the roll.
Place the rolls in a greased tray, coat with egg yolk and leave to rise. Bake at 180 C.
