(Showm-rol-len) – Cream
31 Dec 2007
I usually make these cream rolls for special
occasions like weddings, first Communion or
Confirmation and of course Christmas.
This recipe makes between
70-80 Schaumrollen, 4-5 inches long.
4 cups all-purpose
flour (4¼ cups US measure)
1¾ cups water
4 egg yolks
½ teaspoon salt
1 pound Crisco
shortening OR 1 pound unsalted butter
½ cup flour
The ingredients are very
simple, but you will need a good-sized dough board
measuring at least twenty-four by fifteen inches.
Mine is a 2/3” piece of plywood from a building
supply store. I used Crisco shortening cold
from the fridge. If using butter it should be at a
cool room temperature otherwise you won't be able to
roll it out at an even thickness.
The 5 or 6 inch metal
tubes are available at baker's specialty shops or
from Italian stores. They call them cannoli tubes. Italo's
in Kitchener, Ontario sells them at a reasonable
price. They can be straight or tapered (narrower at
one end). Some stores carry pointed metal horns.
Stir flour, water, vinegar and egg yolks (salt) in a bowl to make a smooth dough
(by hand or with a mixer using a dough hook). If mixing by hand, let it rest
for 5 or 10 minutes, then work it again--it should come off the sides of the
bowl nicely. Set it aside.
dough is resting, unfold the parchment paper of the Crisco (butter) and cover
the shortening with flour and flatten it into a 7x10 inch rectangle on the
parchment. Press the flour on both sides. The thickness should be even.
should be easy to handle by now. Roll
it out on the floured dough board to
double the size of the shortening, with
an even thickness. Place the shortening
on half of the dough,
the other half over it.
Turn the folded dough so the long
(pinched) side of the rectangle faces
you. Cover with a cloth or wax paper and
let rest ten or fifteen minutes.
the dough out again, to make a
rectangle about 22x10 inches. Always
from the center toward the edges,
pressing down lightly. Do not stretch
it. As you roll it the shortening should
be getting more spread out inside the
dough. Brush off excess flour from the
dough. This time fold one third of the
rectangle toward the center from the
right side to the left.
Then fold the other part over to make it
triple thickness. Turn the dough
clockwise so the long side is again
facing you, the open top layer towards
This is considered one
turn. Repeat the same procedure three
more times, waiting a little longer
between foldings. It will take longer
for the layers to stick together, they
must stick or else they'll shift as you
roll them out. If your kitchen is very
hot, put the dough on a smaller floured
board and put it in the fridge.
About half an hour after
the last "turn" you can either chill the
dough, or part of it for a few days,
freeze it, or start making the
The baking pans and metal
tubes do not need to be greased. I like to cut the pastry
with a heated knife, but it is not
absolutely necessary. The flaky layers
just stay more flaky. If not heating it,
use a thin sharp knife OR heat a big
heavy knife (doesn't need to be sharp)
on a stove burner briefly.
Cut one fifth off the
chilled dough, and carefully roll it
out evenly, as thin as you can get it to
make a rectangle about 18x12 inches. Do
not stretch it. (Heat the knife again)
and cut about one inch strips by 12
inches. You should get more than 15
strips. If the dough was stretched it
will shrink when you cut it.
Start rolling them like a
spiral around the tubes, overlapping by
half the width of the strip. Try not to
disturb the edges that's where the
layers or flakes will be visible. If you
don't have enough tubes for all the
strips cover the remainder so they don't
Bake the at 400 degrees
until light golden. Check after ten
Let them cool for a few minutes, and
then remove them by slightly twisting
them off the tubes. If I'm in a hurry I
use kitchen tongs to grip the hot metal
tubes and twist the pastry off
carefully. Let the tubes cool before
using them again. No need to wash them
until all are done. I usually wash them
and then put them into the still hot
oven to dry.
Fill the cooled
Schaumrollen with whip-cream or any
whipped topping or custard. Dust with
vanilla flavoured icing sugar.
The same dough can be used for Napoleons
= Krempita. Roll out 1/5 of dough as
above, bake in one piece on cookie
sheet. Bake two sheets. When cooled,
spread cold custard (pie cherries mixed
in) on one sheet. Put the other baked
pastry on top. Dust with icing sugar.
Chill for a couple hours before cutting
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 31 Dec 2007]