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Honey cookie rolls with egg liqueur: wrap dough with 2 tbsp honey around molds
Honey cookie rolls made with honey and butter, wrapped around metal molds and filled with egg liqueur buttercream. Makes about 40.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr
- Cook time
- 20 min
- Total time
- 1 hr 50 min
- Temperature
- 180 °C (350 °F)
- Servings
- 40 rolls
- Difficulty
- Medium
Honey cookie rolls are thin tubes of honey dough wrapped around metal molds, baked, and filled with cream. The dough, made with honey, butter, sugar, an egg, flour, and baking soda, is rolled out to 2 mm and cut into strips. After baking for 6–8 minutes, the rolls are slipped off the molds while still warm. The filling is a buttercream with egg liqueur (advocaat). It is not cooked, so the liqueur retains its alcohol. The dough makes about 40 rolls.
Unlike walnut cookie rolls with caramel cream, these have a honey dough and a liqueur filling.
Ingredients
Dough
Buttercream
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Instructions
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Melt the honey and butter
Combine the honey, butter, and powdered sugar in a saucepan set over a water bath. Stir until melted and smooth. Do not let the mixture boil. Let cool until lukewarm.
Make the dough
30 minStir the egg into the lukewarm mixture. Mix the flour with the baking soda, add it to the mixture, and work into a smooth, fairly firm dough. Wrap in plastic wrap and let rest.
Wrap the dough around the molds
Preheat the oven to 180 °C (350 °F) and grease the metal tube molds with butter. Roll out the dough to a thickness of 2 mm and cut into strips 1.5 cm wide. Wrap the strips around the molds, slightly overlapping the edges, and place on a baking sheet with the ends of the strips facing down.
Bake the rolls
20 minBake one sheet at a time for 6–8 minutes, until light brown. Carefully slip the rolls off the molds while still warm; they will break if allowed to cool on the molds. Let the molds cool, grease them again, and continue until all the dough is used.
Make the buttercream
Beat the softened butter with the powdered sugar until light and fluffy, then beat in the egg liqueur a tablespoon at a time.
Fill the rolls
Transfer the buttercream to a piping bag fitted with a narrow tip and fill the cooled rolls from both ends. Refrigerate.
Tip: Slip the rolls off the molds as soon as they come out of the oven, while the dough is still warm and pliable. Refrigerate the filled rolls; they will keep for about 5 days, and the filling will soften the cookie shells.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 102 kcal
- Protein
- 1.1 g
- Carbohydrates
- 12 g
- of which sugars
- 6.0 g
- Fat
- 5.4 g
- of which saturates
- 3.3 g
- Fiber
- 0.2 g
- Salt
- 0.0 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Medové trubičky s vaječným likérom: cesto s 2 lyžicami medu navinete na formičky
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