Rolls with Cream Filling

by Editorial Staff

Recipe for making straws stuffed with heavy cream, sugar and brandy.

Summary

Cook Time	20 mins
Total Time	20 mins
Course	Main Dish
Servings (Default: 16)

Ingredients

Butter stick – 1 Piece
sugar – 0.25 Cup
Cognac – 1 Art. the spoon
Flour – 0.75 Cup
Salt – 0.125 Teaspoon
Ground ginger – 0.25 teaspoon
For the filling: heavy cream – 2 cups
Sugar – 0.3333 Glass
Brandy – 2 Art. spoons

Instructions

Preheat the oven to 175 degrees. Line a baking sheet with parchment paper. Melt the butter in a skillet with molasses, sugar and brown sugar over medium heat, stirring constantly with a wooden spoon until bubbles appear on the surface. Simmer for one minute, then turn off heat.
Add flour, ginger and salt. Stir everything together very quickly, then mix with the cognac.
Using a spoon, place the dough on a baking sheet, making eight cookies per sheet.
Bake for 10 minutes. Remove the baking sheet from the oven and let cool for 2-3 minutes.
Pick up the cookies one at a time and roll them up using a large metal handle or potato press.
When the tubes are completely cool, fill them with the creamy filling.
To prepare the filling, combine the cream, sugar and brandy in a bowl. The cream should be very cold. Beat the mass with a mixer at high speed. Place the cream in a pastry bag and fill the straws with the filling. Serve immediately.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.