Kremrole

Kremrole (sweet pastry) recipe
#pastryrecipe
📜 Ingredients for 16 kremrole
150g (5.3 oz) puff pastry
2 eggs
powdered sugar
120g (4.2 oz) sugar
30ml (1 oz) cold water
1/2 lemon juice
Metallic pastry tubes
Dough:
On a floured work surface, roll the puff pastry to a thickness of about 3mm.
Cut strips about 2.5cm (1 inch) wide and 15cm (6 inches) long. Separate egg yolks and whites.
Preheat the oven to 180°C/350°F.
Roll each strip around a tube, making sure that the dough overlaps on each turn for ~1/3rd.
Brush the kremrole dough with egg yolks.
Place the tubes in a baking form and bake them for about 10-15 minutes until golden brown.
Meringue:
Add the sugar and water into a saucepan and bring to boil over high heat. In the meantime, start beating egg whites into a foamy mixture. Add lemon juice.
When the temperature of sugar reaches 150°C/300°F, pour the liquid immediately into egg whites and keep on mixing.
Fill the pastry bag with the meringue and stuff each kremrole.
Sprinkle with powdered sugar.