Instruction Manual

• Line the Sausage Roll Maker with both halves of the puff pastry, layered
on top of each other. Cook for 12 minutes and then let cool. Meanwhile,
combine 2 tablespoons of the lemon curd with ⅓ cup of the cream.
• Cut each roll in half, lengthways to create a top and bottom.
• Dust the bottom layers in icing sugar and spread each with a little lemon
cream.
• Pipe or spoon the whipped cream on top of each base. Drizzle with the
remaining lemon curd.
• Carefully place the remaining pastry on top and dust with icing sugar.
Rasberry and Cream Rolls
INGREDIENTS: 1 sheet of puff pastry (defrosted, cut in half), 2 cups whipped
cream, ⅓ cup raspberry jam, icing sugar.
• Line the Sausage Roll Maker with both halves of the puff pastry, layered
on top of each other. Cook for 12 minutes and then let cool.
• Cut each roll in half, lengthways to create a top and bottom.
• Dust the bottom layers in icing sugar and spread each with a little
raspberry jam.
• Pipe or spoon the whipped cream on top of each base. Drizzle with the
remaining raspberry jam.
• Carefully place the remaining pastry on top and dust with icing sugar
RECIPES CONTINUED
Lemon Curd and Cream Rolls
INGREDIENTS: 1 sheet of puff pastry (defrosted, cut in half), 2 cups whipped
cream, ⅓ cup store-bought lemon curd, icing sugar.
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