Mexican · Dessert
Caramel Milk Rolled Pastry
A Mexican-style laminated pastry roll, built like a cross between a croissant and a cinnamon roll, filled with a thick cajeta-style condensed milk caramel and dusted with cinnamon. The butter is folded through the dough in three turns to create flaky layers, then the whole thing is rolled around the caramel and baked until the edges turn deep gold and sticky.
$1
35 minsPrep
17 minsCook
97 minsTotal
HardLevel
Nutrition per serving
421Calories
5.3gProtein
28.4gFat
37.1gCarbs
13.7gSugar
1.1gFiber
417mgSodium
127mgChol
17.4gSat Fat
99mgPotassium
63mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager
local
Café de Olla
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Make the dough
pulse flour and salt, cut in 20g of the cold butter until sandy, then bind with iced water into a smooth ball. Wrap and chill for 20 minutes.
2
Roll the chilled dough into a rectangle about 3mm thick and spread the remaining 35g of cold butter evenly over two-thirds of the surface.
3
Fold the dough in thirds like a letter, turn 90 degrees, and roll out again; repeat this fold-and-roll twice more, chilling for 10 minutes between turns to keep the butter firm.
4
Whisk condensed milk, sugar and melted butter together with the cinnamon to make a thick caramel filling.
5
Roll the laminated dough into a final rectangle about 20cm x 12cm, spread the caramel filling evenly over the surface leaving a small border, then roll up tightly from the long edge into a log.
6
Slice the log into one thick spiral pastry, place cut-side up on a lined baking sheet, and brush the top with beaten egg yolk.
7
Rest the shaped pastry in the fridge for 15 minutes to firm the butter layers before baking.
8
Bake at 200°C (390°F) for 16-18 minutes until deeply golden and the caramel is bubbling at the edges.
9
Cool on a wire rack for at least 10 minutes before serving, as the caramel filling stays molten straight from the oven.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted, dough,
- 55g55g Butter, cold, cubed, plus extra for laminating, lamination fat,
- 1g1g Salt, seasoning,
- 22g22g Water, iced, dough liquid,
- 28g28g Condensed Milk, caramel base, 1
- 12g12g Sugar White, caramel sweetener, 1
- 8g8g Butter, melted, caramel fat, 1
- 1g1g Cinnamon Ground, dusting, 1
- 10g10g Egg Yolk, beaten, for egg wash, glaze,
