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- Thaw the Puff Pastry: If using frozen puff pastry, follow the package instructions to thaw it properly.
- Cut and Shape: Roll out the puff pastry into a rectangle on a lightly floured surface. Cut the pastry into strips, approximately 1-inch wide and 4-5 inches long.
- Form the Rolls: Place a small spoonful of cooled custard cream on one end of each pastry strip. Roll the pastry around the filling, starting from one corner to form a cone shape. Pinch the edges to seal.
- Brush with Egg Wash: Place the rolls on a baking sheet lined with parchment paper. Brush each roll with beaten egg wash to give them a golden shine when baked.
- Bake: Preheat your oven to the temperature recommended on the puff pastry package (usually around 375°F or 190°C). Bake the Vanilla Cream Rolls for about 15-20 minutes, or until they are puffed up and golden brown.
- Cool and Serve: Remove from the oven and let the rolls cool on a wire rack. Optionally, dust with powdered sugar before serving.
