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Butter Pastry Rolls "Dolores"

4 servings

Ingredients

• butter pastry (nach Bedarf)
• 1 Stk Egg (for glazing, beaten and diluted)
• Chicken meat (cooked) (nach Bedarf)
• Veal sweetbread (blanched) (nach Bedarf)
• mushrooms (nach Bedarf)
• butter (nach Bedarf)
• Sugar snap peas (nach Bedarf)
• Flour (nach Bedarf)
• Milk (nach Bedarf)
• broth (nach Bedarf)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Nutmeg (grated) (nach Bedarf)
• Pearl onions (nach Bedarf)
• Gherkins (sliced) (nach Bedarf)

Instructions

1. Roll out butter dough to the thickness of a knife back, approximately 30 cm wide, and cut into 3 cm wide strips.
2. Brush the strips with diluted beaten egg and wind spirally onto cream horn moulds.
3. Let rest briefly, then bake in a very hot oven until light golden.
4. Remove the rolls from the moulds and fill while still warm with the hot, thick ragout.
5. Skewer one pearl onion and one cornichon slice on each roll.
6. White Ragout: Finely dice cooked chicken meat, blanched veal sweetbread and prepared mushrooms.
7. Sauté in butter, add small sugar peas, dust with a little flour, pour in milk and broth.
8. Season with salt, pepper and a little grated nutmeg and let simmer until thick.

Based on a cookbook by Hans Hofer (1964), adapted with AI.