Spread the sour cream custard evenly over the pastry, leaving a ½-inch border along one long edge.
Starting from the opposite side, roll the pastry tightly toward the empty border like a jelly roll.
Pinch the seam gently to seal.
Place the rolled log seam-side down and chill for 10 minutes if soft, to help maintain shape while slicing.
Step 5: Cut Into Rolls
Using a sharp serrated knife, cut the log into 12 equal pieces , about 2 inches thick .
Arrange rolls cut-side up on the prepared baking sheet, leaving space between each for expansion.
Step 6: Brush With Egg Wash & Bake
In a small bowl, beat:
- 1 large egg
- Pinch of salt
- Pinch of black pepper (optional for savory flavor)
Brush generously over the top of each roll.
This gives a beautiful golden glaze and helps the pastry puff up perfectly.
Step 7: Bake Until Golden
Bake in preheated oven for 25–30 minutes , turning halfway through, until the rolls are golden brown , puffed, and the custard just starts to bubble.
They should be firm to the touch but still light and airy.
Step 8: Cool Slightly & Serve
Let the rolls rest on the pan for 5 minutes —this allows steam to settle and keeps the pastry crisp.
Then transfer to a wire rack to cool slightly—or serve warm for a molten center experience.
