Karpatka sweet roll: the Polish dessert to try on special occasions!

Preheat the oven to 200°C/400°F.

Boil water with salt, sugar and butter until butter melts. Work in flour until thick dough forms.

Start adding eggs, one at a time, mixing the dough until smooth.

Spread the dough on a parchment-covered baking sheet evenly, then bake for 25-30 minutes. Let the base cool down.

Meanwhile, bring up milk (set ⅓ cup aside) to the boiling point.

Whisk ⅓ cup of milk with egg yolks, sugar, vanilla, salt and cornstarch.

Slowly pour in hot milk, while constantly whisking. Bring back over low heat and cook, whisking, until thick and smooth (around 5-7 minutes).

Set the cream aside to cool down completely.

Beat butter until pale. Add in cooled cream by tablespoon. When the cream becomes smooth, spread it evenly over the base layer.

Roll karpatka roll helping yourself with parchment. Wrap in parchment sheet and set aside for 4 hours. Slice both ends before serving.

Equipment Needed

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